Products of Lactic Acid Fermentation

What are the products of lactic acid fermentation

Products of lactic acid fermentation are very useful in our daily life as contribute nutritive value to our foods. These products produced from lactic acid fermentation contain various lactic acid bacteria that breakdown sugars to produce Lactic Acids. Products of lactic acid fermentation improve intestinal health by inhibiting harmful bacteria in our gut.

Chemical products of lactic acid fermentation:

Lactic acid fermentation produces several chemical products from carbohydrates. These are the end products of lactic acid fermentation.

  • NAD+
  • Pyruvate
  • Lactic acid
  • Ethanol
  • Carbon dioxide
  • ATP
  • Acetaldehyde

 

What are the Products of Lactic Acid Fermentation

 

Food Products of lactic acid fermentation:

They are primarily divided into several categories.

1. Fermented foods from vegetable fruits: These foods include Sauerkrauts, Kimchi, Burong Mustala, Cucumbers, etc.

2. Fermented foods from fruits: These foods include Olives, Sweet Cherry, Caperberries, etc.

3. Fermented foods from root and tubers: These foods include Sunki, Sinki, Kanji cassava, and sweet potato, etc.

4. Fermented foods from innovative juices and smoothies: These innovative fermented foods include fermented beet juice, white grape juice, and Aloe vera extract that

 

What are the Products of Lactic Acid Fermentation

 

What are the Products of Lactic Acid Fermentation:

  1. Sauerkraut:

Countries: Sauerkraut is eaten globally, mainly in America, Europe, China, Korea, and Vietnam.

Ingredients: Sauerkraut is prepared from salted shredded raw Cabbage, carrots, onions, garlic and beets

Importance: People are using these fermented vegetables to preserve raw cabbage for preventing spoilage. It has a higher nutritional value compared to raw cabbage.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Sauerkraut production involves Leuconostoc mesenteroides, Lactobacillus plantarum ,Lactobacillus brevis.

SEE MORE: Why Fermentation is So Important? 10 Importances.

  1. Kocho:

Countries: Kocho is a fermented food, popular in Ethiopia.

Ingredients: It is mainly produced from false banana

Microorganisms: Lactic acid bacteria that are used in this fermentation of kocho production involves Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus coryneformis.

 

SEE MORE: List of fermented foods and their health benefits

 

  1. Burong Mustala:

Countries: These are eaten in the Philippines

Ingredients: It is mainly produced by Mustard.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Burong mustala production involves  Lactobacillus brevis, Pediococcus cerevisiae.

  1. Cucumbers/Pickles:

Countries: These are eaten in Asia, USA

Ingredients: It is mainly produced from Cucumbers, vinegar, salt

Microorganisms: Lactic acid bacteria that are used in this fermentation of Cucumber production involves  Lactobacillus plantarum, Pediococcus pentosaceus.

 

  1. Dakguadong:

Countries: These are eaten in Thailand

Ingredients: It is mainly produced from Mustard leaf, salt

Microorganisms: Lactic acid bacteria that are used in this fermentation of dakguadong production involves Lactobacillus plantarum.

 

  1. Dhamuoi:

Countries: These are eaten in Vietnam

Ingredients: It is mainly produced from Cabbage, various vegetables

Microorganisms: Lactic acid bacteria that are used in this fermentation of Dhamuoi production involves Leuconostoc mesenteroides and Lactobacillus plantarum.

 

 

  1. Gundruk:

Countries: These are eaten in Nepal

Ingredients: It is mainly produced from Cabbage, radish, leafy vegetables

Microorganisms: Lactic acid bacteria that are used in this fermentation of Gundruk production involves Lb. plantarum, Lb. casei subsp. casei, Lc. pseudoplantarum, Lb. fermentum, P. pentosaceus

 

  1. Hardaliye:

Countries: These are eaten in Turkey

Ingredients: It is mainly produced from Vegetables

Microorganisms: Lactic acid bacteria that are used in this fermentation of Hardaliye production involves  Lb. paracasei subsp. paracasei, Lb. casei Lb. pontis, Lb. brevis, Lb. acetotolerans, Lb. sanfranciscoensis

 

  1. Jiang-gua:

Countries: These are eaten in Republic of China.

Ingredients: It is mainly produced from Cucumbers, salt, sugar, vinegar, soy sauce.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Jiang-gua production involves  Enterococcus casseliflavus, Leuconostoc lactis, Lc. mesenteroides, Lb. pentosus, Lb. plantarum, Lb. paraplantarum, Lactococcus lactis subsp. lactis, Weissella hellenica, Weissella cibaria.

 

  1. Kanji:

Countries: These are eaten in India and Pakistan.

Ingredients: It is mainly produced from Carrots.

Microorganisms: Lactic acid bacteria that are used in this fermentation of kanji production involves  Lactobacillus plantarum, Lactobacillus brevis.

 

  1. Khalpi:

­­­ Countries: These are eaten in Nepal

Ingredients: It is mainly produced from Cucumber.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Khalpi production involves  Lactobacillus plantarum, Lb. brevis, Leuconostoc fallax, Pediococcus pentosaceus

 

  1. Kimchi:

Countries: Kimchi is a popular fermented food in Korea.

Ingredients: It is mainly produced from Cabbage, radish, cucumber, garlic, onions, black pepper, ginger, mustard, parsley, sesame grains.

Importance: Kimchi has higher nutritional properties as it contains vitamins, minerals, and fibers.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Kimchi production involves  Leuconosto c mesenteroides, Leuconostoc kimchii, Leuconostoc citreum, Leuconostoc gasicomitatum, Lc. pseudomesenteroides, Lactobacillus plantarum, L. brevis, Lactobacillus curvatus,Lactobacillus sakei, Lactobacillus maltaromicus, Lactobacillus bavaricus, P. pentosaceus, Weissella confusa, Weissella kimchii, Weissella koreensis.

 

  1. Olive

Countries: These are eaten in Spain, Italy .

Ingredients: It is mainly produced from Olive.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Olive production involves Lactobacillus plantarum, Lb. paracasei, Lb. pentosus, Lb. casei, Lb. vaccinostercus, Lb. suebicus, Lb. paracollinoides Lactobacillus brevis Pediococcus cerevisiae Leuconostoc mesenteroides, Lc. Lactis, etc.

 

  1. Pak-sian-dong

Countries: These are eaten in Thailand.

Ingredients: It is mainly produced from Leaves of Pak-sian.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Pak-sian-dong production involves  Lactobacillus brevis, Pediococcus cerevisiae, and Lactobacillus plantarum.

 

  1. Salgam

Countries: These are eaten in Turkey

Ingredients: It is mainly produced from Black/Violet carrots, turnip, bulgur flour, sourdough, salt, and water.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Salgam production involves  Lb. plantarum, Lb . paracasei subsp. paracasei, Lb. fermentum, Lb. brevis, etc.

 

 

  1. Sinki

Countries: These are eaten in India, Nepal, and Bhutan.

Ingredients: It is mainly produced from Radish.

Microorganisms: Lactic acid bacteria that are used in this fermentation of sinki production involves  Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Leuconostoc fallax, and Pediococcus pentosaceus.

 

  1. Sunki

Countries: These are eaten in Japan.

Ingredients: It is mainly produced from Leaves of Otaki- turnip.

Microorganisms: lactic acid bacteria that are used in this fermentation of Sunki production involves Lactobacillus plantarum, Lactobacillus brevis, Pediococcus pentosaceus, and Bacillus coagulans.

 

  1. Suan-tsai

Countries: These are eaten in Taiwan.

Ingredients: It is mainly produced from Mustard leaves.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Suan-tsai production involves Pediococcus pentosaceus Tetragenococcus halophilus.

 

  1. Tursu

Countries: These are eaten in Turkey

Ingredients: It is mainly produced from Cucumbers, cabbage, green tomatoes, green peppers and other vegetables

Microorganisms: Lactic acid bacteria that are used in this fermentation of Tursu production involves Lb. plantarum, Lc. mesenteroides, Lb. brevis, P. pentosaceus, Enterococcus fecalis

 

  1. Cassava food:

Cassava foods include gari, fufu, lafun, dawa dawa, chickwanghe, agbelima, attieke, kivunde, peujeum, gaplek and putto.

Countries: These are eaten in Africa, Indonesia, and Latin America

Ingredients: It is mainly produced from cassava roots.

Microorganisms: Lactic acid bacteria that are used in this fermentation of Cassava production involves L. casei, L. plantarum, L. delbrueckii.

 

Other products of lactic acid fermentation:

These include:

  1. Naw-mai-dong: These are produced from bamboo shoots (Bambusa glaucescens) in Thailand.
  2. Hom-dong: These are produced from red onions in Thailand
  3. Jeruk: These are produced from vegetables including ginger and papaya in Malaysia
  4. Dak-dua-dong: These products are fermented from mustard leaves in Thailand
  5. Torshi felfel: These fermented foods are popular in West Asia and Africa
  6. Achar tandal: These are produced from Cauliflower stalks are in India.
  7. Torshi bentigen: These are produced from Aubergines (brinjal) in West Asia
  8. Sayur asin: These fermented foods are popular in Indonesia that is produced from cabbage.
  9. Kaktugi: They are fermented products popular in Korea. It is produced from the radish.
  10. Poi: This fermented food is produced from taro tubers and it is popular in Papua New Guinea and other Pacific islands.

SEE MORE: Lactic acid fermentation from vegetables and fruits

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