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    • Introduction Fermentation is known as one of

    2018-11-06

    Introduction Fermentation is known as one of the oldest forms of food preservation in the world. Fermentation can increase the shelf-life of meat, fish, fruit and vegetables that are highly perishable due to their high water contents and nutritive values, especially in tropical countries like Indonesia. Preservation of foods occurs through lactic acid, alcoholic, acetic leukotriene receptor antagonists and high salt fermentations. Beside preserving foods, fermentation also changes the organoleptic characteristics of foods through developing a wide diversity of flavors, aromas and textures. Moreover, fermentation may improve digestibility and nutritional quality through enrichment of food substrates with vitamins, proteins, essential amino acids and essential fatty acids [1,2]. As in other parts of East Asia, Indonesian fermented foods feature the use of a variety of raw materials, including cereals, soybeans, fruits, vegetables, tubers and fish. In some parts of Indonesia, meat and milk, especially buffalo milk and mare milk, have been used traditionally as raw materials for fermented products. In terms of the fermentation processes, Indonesian fermented foods can be classified into lactic fermentations (fruits, vegetables, cassava, meat, milk), alcoholic fermentations (rice, cassava), mold fermentations (soybeans, peanut press cake) and high salt fermentations (fish, soy sauce, tauco [fermented soybean slurry]). In the fermentation of some products, such as soy sauce, a mold fermentation is followed by a brine fermentation in which LAB and yeasts are involved [3]. Although some fermentations, such as those for tempe (mold fermented soybean) and tape (alcoholic fermented steamed glutinuous rice or cassava), use a starter culture, microorganisms from the environment may contaminate the ferments and grow during the fermentations. Involvement of microorganisms other than molds in tempe fermentation has started since soaking step and continues during mold fermentation [4,5]. The presence of other microorganisms such as LAB in tape fermentation contributes to the development of flavor of tape [6]. Many Indonesian fermented foods (fruits, vegetables, meat and fish) are produced through natural fermentation by controlling the environment with the addition of salt, or by soaking the raw materials in water, as in the fermentation of raw peeled cassava root. The main role of salt in fruit and vegetable fermentations is to promote the growth of LAB over spoilage bacteria [7,8] and to inhibit pectinolytic and proteolytic enzymes that can cause softening and putrefaction [7]. The LAB in Asian traditional fermented foods include Lactobacillus plantarum, Lb. pentosus, Lb. brevis, Lb. fermentum, Lb. casei, Leuconostoc mesenteroides, Leu. kimchi, Leu. fallax, Weissella confusa, W. koreenis, W. cibaria, and Pediococcus pentosaceus, many of which are considered to be potential probiotics [7]. Most of the LAB present in Indonesian fermented foods are Lactobacillus species (Table 1). Other genera, such as Pediococcus, Lactococcus, Enterococcus, Weisella and Leuconostoc, are also found in some fermented foods (Table 1). LAB are involved to varying degrees in Asian fermented foods, and may have positive and negative effects on products [9]. In cereal alcoholic fermentations, lactic acid bacteria contribute to the characteristic of flavor and taste. Excessive lactic acid generally lowers the quality of alcoholic fermentation products. However, in fruit, vegetable, milk and meat fermentations, LAB play a major role in producing acid necessary to the quality of the products. It is interesting that LAB are generally present in tempe, which is not an acidic fermentation. In tempe fermentation, soybeans are soaked overnight prior to inoculation with starter culture containing Rhizopus oligosporus as the primary microorganism. Acid fermentation involving LAB takes place during the soaking [10,11] and some growth of lactic acid bacteria commonly occurs during the stage of mold growth [5,12].