ABSTRACT
In Southeast Asia, there are many microbially fermented shery products with a common feature, namely the proliferation of lactic acid bacteria and/or moulds and yeasts in rice-sh/shrimp mixtures (Table 7.1). Salt is added so that the raw sh stays stable until acid is evolved, and some processors add sour fruits or vinegar to reduce the pH of the mixture prior to fermentation. A few of the products are inoculated with lactic acid bacteria or an association of moulds, yeasts and lactic acid bacteria. In some cases, a little fully fermented rice-sh from a previous batch is added to ensure the presence of desirable lactic acid bacteria. However, many are not inoculated and depend on a microbial ora from the air and utensils to initiate the fermentation. Angkak (red rice with Monascus purpureus) is sometimes added to provide colour to the mixture. Since the techniques vary from country to country and from one household processor to another, low-quality products are often produced, compromising both product safety and acceptability and, thereby, resulting in low economic returns.
