Lactic acid bacteria in traditional fermented Chinese foods

By S. Liu, Ye Han, Zhijiang Zhou. 2011

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Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains (2014, background): “Their common occurrence in foods coupled with their long historical use contributes to their acceptance as GRAS (generally recognized as safe) for human consumption (Liu et al., 2011).”
Handbook of Plant-Based Fermented Food and Beverage Technology (2012, background): “Previous times’ need for extending the shelf life of vegetables through fermentation has largely disappeared because of the arrival of modern food storage technologies; however, the popularity of fermented vegetable products remains (Liu et al. 2011).”
The Role of Lactic Acid Bacteria in Milk Fermentation (2014, background): “They are also recognised for their fermentative ability and thus enhancing food safety, improving organoleptic attributes, enriching nutrients and increasing health benefits [1-4].”