Diversity of Fermented Foods

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Many races in south east Asia have their own food culture. We investigated traditional fermented foods from grains, tea, fishes, soy bean etc. These traditional fermented foods are got rid off because of change of life style.We investigated fermented foods in Vietnam, Myanmar, China, Thailand and India. Volatile compounds of soy sauce made from fish such as Nam plaa were different depend on producing district. We found new fermented rice noodle and isolated microorganisms from it. Also, microorganisms were isolated from fermented bean (Natto) in asian country. Isolated Bacillus were analysed genetically. Then, we investigated fermented tea. Gene analysis of tea leaf showed leaf in Assam area was Camellia sinesis var assamica but it in Dargirin area was C.sinesis var assamica and C.sinesis var sinesis. We are trying now new fermented foods using the results obtaining in this research.