Fermented foods of Southeast Asia other than soybean- or seafood-based ones

Abstract The region of Southeast Asia encompasses a group of countries that include Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and the Philippines. Such a region is the home of diverse ethnic people and culture, including richness in terms of indigenous fermented foods. Among the fermented foods in Southeast Asia, only those made from soybeans and fish (or seafoods) have been the most reviewed and described in international scientific media. In addition, the knowledge about fermented foods in Southeast Asia seems to be scattered and rarely available in international peer-reviewed scientific journals. Therefore, it appears primordial to create a comprehensive review on fermented foods from Southeast Asia as a gastronomic heritage and introduce them toward an international academic audience. This review aims to explore the diversity of fermented foods from Southeast Asian nations and discuss their characteristics in several aspects, including biochemical, microbiological, ethnic, and cultural aspects. The fermented foods discussed in this review are divided into seven categories, including: (1) fermented starch products, (2) fermented alcoholic beverages and vinegar, (3) fermented vegetable and fruit products, (4) fermented non-soybean legumes, (5) fermented dairy products, (6) fermented meat products, and (7) other fermented foods from Southeast Asia. These fermented foods have been very little reviewed and discussed compared to the soybean- and seafood-based fermented products from Southeast Asia. It is expected that this review would provide a thorough explanation regarding fermented foods from Southeast Asia, become a reliable reference for scientific studies, and ultimately promote future research in ethnic food fermentation.