Traditional healthful fermented products of Japan

概要

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A variety of fermentation products, such as foods containing probiotic bacteria, blackrice vinegar (kurosu), soy sauce (shoyu), soybean-barley paste (miso), natto and tempeh,are sold in food stores in Japan. These fermented food products are produced bytraditional methods that exploit mixed cultures of various non-toxic microorganisms.These microorganisms include lactic acid bacteria, acetic acid bacteria, sake yeast, kojimolds and natto bacteria. Many traditional fermented foods have been studied and theireffects on metabolism and/or immune system have been demonstrated in animal and/orhuman cells. This review summarizes the scientific basis for the effects of thesetraditional food products, which are currently produced commercially in Japan.
Springerの論文