Abstract
There are many traditional fermented foods in Thailand, with almost a hundred kinds. The history of Thai fermented foods dated back to more than a century ago as an art without any scientific information support. The knowledge and experiences of Thai fermented products were handed down from generation to generation with successful or unsuccessful due to spontaneous fermentation. Two decades ago, scientists and researchers in Thailand were concerned on key microorganisms involved and how to make a consistent quality product which lead to the application of starter culture in various products. In this article, two main categories of Thai traditional fermented foods are presented which are salted and non-salted products, and the raw materials ranged from fish, meat, fruit, vegetable, rice, etc. The key microorganisms found in such products included beneficial ones such as lactic acid bacteria, yeast, and fungi. In addition, the development and future trend of Thai traditional fermented foods were proposed in order to improve the quality and safety of products and also extend for scale-up production.
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Yongsmith, B., Malaphan, W. (2016). Traditional Fermented Foods in Thailand. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_3
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DOI: https://doi.org/10.1007/978-1-4899-7648-2_3
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