Browse > Article
http://dx.doi.org/10.5352/JLS.2016.26.4.496

Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications  

Dharaneedharan, Subramanian (Marine Pathogenic microbes Lab, Department of Aquatic Biomedical Sciences, School of Marine Biomedical Sciences, Jeju National University)
Heo, Moon-Soo (Marine Pathogenic microbes Lab, Department of Aquatic Biomedical Sciences, School of Marine Biomedical Sciences, Jeju National University)
Publication Information
Journal of Life Science / v.26, no.4, 2016 , pp. 496-502 More about this Journal
Abstract
This review describes the diversity of Korean fermented foods and their significance as potential sources of probiotic bacteria. Fermented foods consumed in Korea are categorized according to their base material. Fermented foods such as kimchi, meju, doenjang, kangjang, jeotgal, and makgeolli are reported to have significant medicinal properties. These fermented products, which are consumed regularly by local people, are rich sources of beneficial microbes represented by several genera, including Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, and Bacillus, as well as lactic acid bacteria. Fermented foods are now taken beyond the boundaries of their use as mere side dishes and are used significantly as a functional as well as medicinal foods. Fermented foods are a rich source of potential natural substances with antioxidant, anticancer, anticholesteric, antiobesitic, and antiaging properties, so that traditional fermented foods used as food supplements can impart health benefits. Publication of scientific studies on the dietary benefits of various fermented foods and growing consciousness about the potential health benefits of traditional fermented food are reflected in the scores of reports currently available in this field. Food microbiologists now have abundant opportunities to explore Korean traditional fermented foods for the isolation of new bacterial strains and to evaluate the potential applications of these strains through microbiological research.
Keywords
Doenjang; fermented foods; jeotgal; kimchi; lactic acid bacteria;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Ahn, Y. S., Kim, C. J. and Choi, S. H. 1990. Production of protease by the extreme halophile, Halobacterium sp. J. Kor. Agri. Chem. Soc. 33, 247-251.
2 Aidoo, K. E., Nout, N. J. R. and Sarkar, P. K. 2006. Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res. 6, 30-39.   DOI
3 Aslam, Z., Lee, C. S., Kim, K. H., Im, W. T., Ten, L. N. and Lee, S. T., 2007a. Methylobacterium jeotgali sp. nov., a non-pigmented, facultatively methylotrophic bacterium isolated from jeotgal, a traditional Korean fermented seafood. Int. J. Syst. Evol. Microbiol. 57, 566-571.   DOI
4 Baek, S. Y., Yun, H. J., Choi, H. S., Hong, S. B., Koo, B. S. and Yeo, S. H. 2010 Screening and characteristics of useful fungi for brewing from commercial nuruk in Chungcheong Province. Kor. J. Microbiol. Biotechnol. 38, 373-378.
5 Ben-Yahia, L., Mayeur, C., Rul, F. and Thomas, M. 2012. Growth advantage of Streptococcus thermophilus over Lactobacillus bulgaricus in vitro and in the gastrointestinal tract of gnotobiotic rats. Benef. Microbes. 3, 211-9.   DOI
6 Campbell-Platt. 1987. Fermented Foods of the World 167.
7 Cha, Y. J., Chung, S. Y., Ha, J. H., Jeong, I. C. and Lee, E. H. 1983. Studies on the processing of low salt fermented seafoods: changes of microflora during fermentation of low salted sardine. J. Kor. Fish. Soc. 16, 211-215.
8 Cheigh, H. S. and Park, K. Y. 1994. Biochemical, microbiological and nutritional aspect of kimchi. Crit. Rev. Food Sci. Nutr. 43, 175-203.
9 Chen, C. S., Pignatelli, B., Malaveille, C., Bouvier, G., Shuker, D., Hautefeuille, A., Zhang, R. F. and Bartsch, H. 1992. Levels of direct-acting mutagens, total N-nitroso compounds in nitrosated fermented fish products, consumed in a high-risk area for gastric cancer in southern China. Mutat. Res. 265, 211-21.   DOI
10 Cho, D. H. and Lee, W. J. 1970. Microbial studies of Korean native soy-sauce fermentation: a study on the microflora of fermented Korean maeju l oaves. J. Kor. Agric. Chem. Soc.13, 35-42.
11 Doyle, M. P., Beuchat, L. R. and Montville, T. J. 2001. Food microbiology: fundamentals and frontiers. 2nd ed. Washington, DC, American Society for Microbiology.
12 FAO, 1998. Fermented Fruits and Vegetables-A Global Perspective, vol.134, FAO Agricultural Services Bulletin, Rome, Italy.
13 Gadaga, T. H., Mutukumira, A. N., Narvhus, J. A., and Feresu, S. B. 1999. A review of traditional fermented foods and beverages of Zimbabwe. Int. J. Food Microbiol. 53, 1-11.   DOI
14 Guan, L., Cho, K. H. and Lee, J. H. 2011. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria. Food Microbiology 28, 101-113.
15 Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. Available online: ftp://ftp.fao.org.pdf.
16 Jung, Y. J. and Park, D. H. 2004. Physiology and growth properties of halophilic bacteria isolated from jeotgal (salted seafood). Kor. J. Microbiol. 40, 263-268.
17 Hesseltine. 1986. Indigenous Fermented Food of Non-West. Origin, p. 89-126.
18 Islam, M. S. and Choi, H. 2009. Antidiabetic effect of Kor. traditional baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. J. Med. Food. 12, 292-297.   DOI
19 Jung, S. Y., Lee, M. H., Oh, T. K., Park, Y. H., Yoon, J. H., 2005. Psychrobacter cibarius sp. nov., isolated from jeotgal, a traditional Korean fermented seafood. Int. J. Syst. Evol. Microbiol. 55, 577-582.   DOI
20 Kang, M. G., Kim, J. H., Ahn, B. H., and Lee, J. S. 2012. Characterization of new antihypertensive angiotensin I-converting enzyme inhibitory peptides from Korean traditional rice wine. J. Microbiol. Biotechnol. 22, 339-342.   DOI
21 Ke, L., Yu, P. and Zhang, Z. X. 2002. Novel epidemiologic evidence for the association between fermented fish sauce and esophageal cancer in South China. Int. J. Cancer 99, 424-6.   DOI
22 Kim, E. K., An, S. Y., Lee, M. S., Kim, T. H., Lee, H. K., Hwang, W. S., Choe, S. J., Kim, T. Y., Han, S. J., Kim, H. J., Kim, D. J. and Lee, K. W. 2011. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutr. Res. 31, 436-443.   DOI
23 Kim, H. J., Lee, J. S., Chung, H. Y., Song, S. H., Suh, H. S., Noh, J. S. and Song, Y. O. 2007. 3-(40-hydroxyl-30,50-dimethoxylphenyl) propionic acid, an active principle of kimchi, inhibits development of atherosclerosis in rabbits. J. Agric. Food Chem. 55, 10486-10492.   DOI
24 Kim, Y. J. and Han, Y. S. 2006. The use of Korean traditional liquors and plan for encouraging it. Kor. J. Food Culture 21, 31-41.
25 Kim, M. J. and Chun, J. S. 2005. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int. J. Food. Microbiol. 103, 91-96.   DOI
26 Kim, J. H., Lee, D. H., Choi, S. Y., and Lee, J. S. 2002. Characterization of physiological functionalities in Korean traditional liquors. Kor. J. Food Sci. Technol. 34, 118-122.
27 Kim, M. S., Roh, S. W. and Bae, J. W. 2010. Cobetia crustatorum sp. nov., a novel slightly halophilic bacterium isolated from traditional fermented seafood in Korea. Int. J. Syst. Evol. Microbiol. 60, 620-626.   DOI
28 Kwon, E. A. and Kim, M. H. 2007. Microbial evaluation of commercially packed kimchi products. Food Sci. Biotechnol. 16, 615-620.
29 Lee, C. W., Ko, C. Y. and Ha, D. M. 1992. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Kor. J. Appl. Microbiol. Biotechnol. 20, 102-109.
30 Lee, J. S., Heo, G. Y., Lee, J. W., Oh, Y. J., Park, J. A., Park, Y. H., Pyun, Y. R. and Ahn, J. S. 2005. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 102, 143-150.   DOI
31 Lee, S. W. 1975. Studies on the movements and interchanges of vegetable pickles in China, Korea and Japan. J. Kor. Soc. Food Nutr. 4, 71-76.
32 Lee, W. J. and Cho, D .H. 1971. Microbial s tudies of Korean native soy-sauce fermentation: a study on the microflora changes during Korean native soy-sauce fermentation. J. Kor. Agric. Chem. Soc. 14, 137-148.
33 Lee, Y. S., Shin, J. S., Song, Y. H., Moon, S. H. and Rhee, S. Y. 2010. The trend analysis of traditional makgeolli-brewing technique, Kor. J. Agric. Hist. 9, 99-111.
34 Lee, J. G., Choe, W. K. 1974. Studies on the variation of microflora during the fermentation of anchovy, Engraulis japonica. Bulletin of Korean Fisheries Society 7, 105-114.
35 Lee, K. H. 1969. Microbiological and enzymological studies on the flavor components of seafood pickles. Kor. Agri. Chem. Soc. 11, 1-27.
36 Lee, M. Y., Sung, S. Y., Kang, H. K., Byun, H. S., Jung, S. M., Song, J. H. and Lee, J. S. 2010. Quality characteristics and physiological functionality of traditional rice wines in Chungnam province of Korea. Kor.J. Microbiol. Biotechnol. 38, 177-182.
37 Lim, C. T., Park, H. K. and Han, H. U. 1989. Reevaluation of isolation and identification of Gram positive bacteria in kimchi. Kor. J. Microbiol. 27, 404-414.
38 Mah, J. H., Ahn, J. B., Park, J. H., Sung, H. C. and Hwang, H. J. 2003. Characterization of biogenic amine-producing microorganisms isolated from Myeolchi-Jeot, Korean salted and fermented anchovy. J. Microbiol. Biotechnol. 13, 692-699.
39 McGovern, P. E, Zhang, J., Tang, J., Zhang, Z., Hall, G. R., Moreau, R. A., Nuñez, A., Butrym, E. D., Richards, M. P., Wang, C. S., Cheng, G., Zhao, Z. and Wang, C. 2004. Fermented beverages of pre-and proto-historic China. Proc. Natl. Acad. Sci. USA 101, 17593-17598.   DOI
40 Gaenzle, M. 2014. Sourdough Bread. In Batt, Carl. Encyclopedia of Food Microbiology (2nd ed.). Academic Press. p. 309.
41 Mike, B. and Sue, A. A. 2014. Fermented frutis and vegetables. A global perspective. FAO Agriculture service bulletin, No. 134, Rome, Italy.
42 Nile, S. H. 2011. The nutritional, biochemical and health effects of makgeolli–a traditional Korean fermented cereal beverage. J. Inst. Brew. 121, 457-463.
43 Mukherjee, S. K., Alburry, M. N., Pederson, C. S., Vanveen, A. G. and Steinkraus, K. H. 1965. Role of Leuconostoc mesenteroides in leavening the batter of idli, a fermented food of India. Appl. Microbiol. 13, 227-231.
44 Potter, N. N. and Hotchkiss, J. H. 1995. Food science. Food science texts series. 5th ed. New York: Chapman & Hall.
45 Nam, Y. R., Won, S. B., Chung, Y. S., Kwak, C. S. and Kwon, Y. H. 2015. Inhibitor effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet. Nut. Res. Pract. 9, 235-241.   DOI
46 Park, K. Y., Hwang, K. M., Jung, K. O. and Lee, K. B. 2002. Studies on the standardization of doenjang (Korean soybean paste). J. Kor. Soc. Food Sci. Nutr. 31, 343-350.   DOI
47 Park, K. Y. and Rhee, S. H. 2005. Functional foods from fermented vegetable products: kimchi (Korean fermented vegetables) and functionality. In: Asian Functional Foods. (Shi J, Ho CT, Shahidi F, eds.) CRC Press, Inc., Boca Raton, FL, USA, 2005, pp. 341-380.
48 Park, K. Y. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J. Kor. Food Sci Nutr. 24, 169-182.
49 Park, J. S., Song, S. H., Choi, J. B., Kim, Y. S., Kwon, S. H. and Park, Y. S. 2014. Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated fromKorean traditional nuruk, a starter culture. Food Sci. Biotechnol. 23, 1577-1585.   DOI
50 Park, K. Y., Jeong, J. K., Lee, Y. E. and Daily, J. W. 2014. Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food. J. Med. Food 17, 6-20.   DOI
51 Shin, D. and Jeong, D. 2015. Korean traditional fermented soybean products: Jang. J. Ethnic Foods 2, 2-7.   DOI
52 Rabie, M. A., Elsaidy, S., el-Badawy, A. A., Siliha, H. and Malcata, F. X. 2011. Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography. J. Food Prot. 74, 681-685.   DOI
53 Ryu, H. Y., Kum, E. J., Bae, K. H., Kim, Y. K., Kwun, I. S. and Sohn, H. Y. 2007. Evaluation for the antimicrobial, antioxidant and antithrombosis activity of Korean traditional liquors. Kor. J. Microbiol. Biotechnol. 35, 238-244.
54 Sands, A., Crisan, E. V., 1974. Microflora of fermented Korean seafoods. J. Food Sci. 39, 1002-1005.   DOI
55 Steinkraus, K. H. 1993. Comparison of fermented foods of the East and West. In Fish Fermentation Technology. Edited by Lee CH, Steinkraus KH, Reilly PJ. Tokyo: United Nations University Press; 1-12.
56 Steinkraus, K. H. 1996. Handbook of Indigenous Fermented Fds, p. 545-559.
57 Steinkraus, K. H. 2002. Fermentations in world food processing. Comp. Rev. Food Sci. Food Saf. 1, 23-32.   DOI