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Animal-Based Fermented Foods in Tropical Countries: Functional Aspects and Benefits
Abstract
Tropical countries are rich in fermented animal foods, such as meat paste, shrimp paste, ronto, dadih, Nem chua, and chin som mok. The salt addition (2.4-3.0%) and carbon sources resulted in fermentation process at room temperature in tropical countries. The abundance of Salinococcus spp. during dough preparation and Lentibacillus spp. during fermentation contributes to the distinctive taste and umami of the shrimp paste. Lactic acid bacteria isolated from fermented animal foods have the potential as probiotics. Probiotics can play a role in increasing antioxidant activity and antimicrobial properties. Corynebacterium sp, Bacillus subtilis, and Lactobacillus plantarum were designated as functional starter cultures that could inhibit the growth of pathogenic bacteria (Staphylococcus aureus, Salmonella sp. and Escherichia coli). Animal based fermented foods in tropical countries are very diverse and have functional properties for health, related to antioxidant, probiotic, and antimicrobial properties.
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