Diversity of lactic acid bacteria in fermented products

Abstract

A number of traditional fermented products are found in Japan. Lactic acid bacteria are present in most of the fermented products with molds and yeasts and contribute to growth inhibition of spoilage microorganisms and production of aroma compounds. In the article, diversity of lactic acid bacteria in shochu, sake and sunki are reviewed. Fructophilic lactic acid bacteria, recently found in fermented products, are introduced.