Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Korean traditional fermented foods and their future approach

한국 전통발효식품의 현재와 미래발전전략

  • Received : 2020.03.20
  • Accepted : 2020.04.16
  • Published : 2020.06.30
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Abstract

At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

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References

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