Table 2 Fermentation starter microorganisms in various products
From: An overview of fermentation in the food industry - looking back from a new perspective
Fermented products’ name | Bacteria involved in fermentation | Type of fermentation | Place/origin consumption | References |
|---|---|---|---|---|
Kefir | Lactic acid bacteria (LAB) | Starter culture | Caucasus | Lopitz-Otsoa et al. (2006) |
Sucuk | Lactic acid bacteria (LAB) | Starter culture | Türkiye | Bingol et al. (2014) |
Kimchi | Lactic acid bacteria (LAB), Leuconostoc, Weissella, and Lactobacillus | Spontaneous, added commercially | Korea | Noh et al. (2016) |
Sourdough bread | Yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) | Spontaneous, starter, added commercially | Middle East and Europe | Landis et al. (2021) |
Nham | P. pentosaceus and L. Namurensis, Lactic acid bacteria (LAB) and nitrate-reducing bacteria | Starter culture | Thailand | Kantachote et al. (2015) |
Tempeh | R. oligosporus | Starter culture, backslopping | Indonesia | Ahnan‐Winarno et al. (2021) |