Table 1 Bioflavor as an active compound in fermented food

Soybean^a,b,c

Rhizopus sp.^a,b,c

Tempeh^a,b,c

Ester,

terpenoid, alkohol, aldehid,

keton,

furan^b

Antioxidant^a

Antihypertensive^a

Antihypercholesterolemia^a

Antidiabetic^a

Anticancer^a,b

Attractive packaging to increase consumer interest^c

^aRomulo& Surya, [3];

^bHarahap et al. [5];

^cFibri and Frost [7]

Durian^a,b

Lactobacillus sp. ^a,b

Tempoyak ^a,b

Thiol,

ester,

alcohols, aldehyde,

alkane,

ketone^b

Probiotic^a

Preservation product and large-scale production^a

^aRajagukguk & Arnold, [4];

^bYuliana [6]

Buffalo milk^a,b,c

Lactobacillus plantarum^a,b,c,d

Dadih^a,b,c

Fatty acids, ethanol, acetoin, acetic acid, butanone,

diacetyl,

acetaldehyde^c

Probiotic^a

Antimicrobial^b,

Hypocholesterolemic^b,

Antimutagenic^b,

Antioxidant^b,

Immunomodulatory^b

Availability of raw materials^b;

standardization of product quality and manufacturing processes^b

^aCollado et al. [8];

^bArnold et al. [9];

^cSurono [1];

^dHarnentis et al. [10]

Peanutted cake/ solid waste of soybean^a,b,c

Rhizopus oligosporus/ Neurospora sitophila^a,b,c

Oncom^a,b,c

Amino acid^a

Antioxidant, antimutagenesis^b

Aflatoxin contamination^c

^aAndayani et al. [13];

^bMatsuo [14]

^cRohimah et al., [15]

Cassava tuber^a,b,c

Saccharomyces cerevisiae^ab,c

Peuyeum/Tapai/Tape^ab,c

Alcohol^a

sugar^a,c

Mycoprotein^d

Standardization of product quality and manufacturing processes^b,c

^aHidayat et al. [16]

^bDjunaidi et al. [17]

^cAsnawi et al. [18]

^dSukara et al. [19]

Shrimp/Fish^a,b

Lactobacillus plantarum and

Bacillus amyloliquefaciens^b

Terasi/Shrimp paste^a,b

Amino acid, aldehydes, alcohols^b

Antibacterial^a

Preservation product^a

^a Prihanto & Muyasyaroh, [20];

^aPrihanto et al. [21]

Shrimp^a,b,

Meat^c

LAB^c

Petis^a,b,c,

Amino acid

Antiallergies^a,

antibacterial^c,

Aflatoxin contamination^d

^aTansy et al. [37]

^bHuda, [38]

^cPramono et al. [39]

^dHandajani & Setiyaningsih, [90]

Black and white glutinous rice^a,b,c

Saccharomyces cerevisiae, LAB ^a,b

Brem^a,b,c

Acetic acid,

ethanol, lactic acid^b

Probiotic^b

Distribution and license Regulation^c

^aLenka et al. [41]

^bMishra et al. [91]

^cWisnumurti et al. [40]

Sweet Palm Sap^a,b,c

C. tropicalis^b,c

Tuak^a,b,c

Alcohol^c

Standardization of product quality and manufacturing processes^c

^aLestari and Yusra, [92]

^bHermansyah et al. [93]

^cWaisnawa & Sudana, [94]

Cow milk^a,b,c

LAB ^c

Dangke^a,b,c

Prevention of micropores in teeth^b, Probiotic ^c

Pathogenic bacteria contamination^a

^aHatta et al. [95]

^bSamad et al. [96]

^cZakariah et al. [97]

Fish^a

LAB^a

Pakasam^a

Antibacteria^a

^aRosanto et al., [98]

Tofu residue^a,b

Rhizopus oligosporus^a,b

Gembus^a,b

Amino acid, fatty acid^a

Antimicrobe^b

antiatherosclerosis^c

anticholesterol^d

^aDamanik et al. [99]

^bNoviana et al. [100]

^c Kurniasari et al. [101]

^dSulchan & Rukmi [102]