The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods

• Published in: Fermentation (Basel) Vol. 8; no. 11; p. 635
• Main Authors: Sivamaruthi, Bhagavathi Sundaram, Alagarsamy, Karthikeyan, Suganthy, Natarajan, Thangaleela, Subramanian, Kesika, Periyanaina, Chaiyasut, Chaiyavat
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01-11-2022
• Subjects: Bacillus; Fermentation; Fermented food; fermented foods; Food conversion; Fruits; lactic acid bacteria; Lactobacillus; Literature reviews; Metabolites; Sausages; Soybeans; Thai fermented foods; Thai foods; Thailand
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation8110635

Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth, promoting the conversion of complex food components by microbial enzymatic action. FFs are common in the cuisine of Southeast Asian countries. Furthermore, FFs have recently become popular worldwide, due to their proposed and proven beneficial health effects. The microbes present in FFs affect the quality, taste, and flavor of the food. Thailand is famous for its versatile range of foods, especially FFs. Fermented beans, fish, meat, sausages, vegetables, and fruits are commonly consumed in Thailand. Thai fermented foods (TFFs) are a key source of bioactive micro-organisms and molecules, and several studies have detailed the isolation, identification, and characterization of potent microbial strains from TFFs; however, a detailed literature review of Bacillus and Lactobacillus species in TFFs is not available. Therefore, in this review, we summarize the available information on representative TFFs, as well as Bacillus and Lactobacillus species in TFFs and their bioactive properties.