Table 8 Acid-fermented seafood and meat products [18]
Product | Country | Major ingredients | Microorganisms | Usage |
|---|---|---|---|---|
Sikhae | Korea | Sea water fish, cooked millets, salt, garlic, and red pepper powder | L. mesenteroides and L. plantarum | Side dish |
Narezushi | Japan | Sea water fish, cooked millets, and salt | L. mesenteroides and L. plantarum | Side dish |
Burong-isda | Philippines | Freshwater fish, rice, and salt | L. brevis and Streptococcus sp. | Side dish |
Pla-ra | Thailand | Freshwater fish, salt, and roasted rice | Pediococcus sp. | Side dish |
Balao-balao | Philippines | Shrimp, rice, and salt | L. mesenteroides and P. cerevisiae | Condiment |
Kungchao | Thailand | Shrimp, salt, sweetened rice | P. cerevisiae | Side dish |
Nham | Thailand | Pork, garlic, salt, rice | P. cerevisiae, L. plantarum, and L. brevis | Pork meat in banana leaves |
Sai-krok-prieo | Thailand | Pork, rice, garlic, salt | L. plantarum, Lactobacillus salivarius, and Pediococcus pentosaccus | Sausage |
Nem-chua | Vietnam | Pork, salt, cooked rice | Pediococcus sp. and Lactobacillus sp. | Sausage |