Tripura, a biodiversity-rich state in Northeast India, is home to nineteen officially recognised tribal communities whose food cultures encompass a diverse array of traditionally fermented foods (TFFs). These preparations—including Chuak (fermented rice beer), Mui Borok (fermented bamboo shoot), Berma (fermented fish), and Saraieng (fermented mustard leaf), among others—represent the convergence of millennia-old indigenous knowledge, ecological expertise, and empirically validated nutritional wisdom. Despite their deep cultural embeddedness and role in community health maintenance, they have received limited systematic scientific attention, particularly regarding gut microbiome-modulating properties. This integrative review synthesises evidence from ethnomicrobiology, food science, nutritional biochemistry, and gut microbiome research to examine: the catalogue and characterisation of major TFFs across Tripura's tribal communities; the microbial ecology of these preparations and its correspondence with known probiotic genera; mechanisms through which TFF consumption may modulate gut microbiome composition and function; indigenous knowledge transmission pathways and erosion risk; and the nutritional and bioactive profiles of selected TFFs. Findings indicate that Tripura’s TFFs harbour diverse lactic acid bacteria—particularly Lactobacillus plantarum, L. fermentum, Leuconostoc mesenteroides, and Pediococcus pentosaceus—alongside Bacillus-mediated alkaline ferments. These organisms produce bacteriocins, short-chain fatty acids, bioactive peptides, and B-vitamins that collectively exert beneficial effects on gut barrier integrity, immune modulation, and pathogen exclusion. The review identifies critical research gaps and calls for urgent community-participatory documentation, biobank development, and Geographical Indication protection of Tripura’s fermentation microbiome heritage.
As interest in health functional foods increases, research on plant-derived bioactive raw materials has expanded. Among Allium species, Allium fistulosum L. (green onion) remains relatively underexplored compared with Allium sativum L. (garlic), despite its historical prominence in East Asian food cultures and traditional medicine. Specifically, the Donguibogam—a traditional Korean medical text—records the therapeutic efficacy of its bulb, referred to as “Chongbaek.” This scoping review aimed to summarize the reported biological mechanisms, health effects, and bioactive components of A. fistulosum, highlighting its cultural and medicinal value. The literature searches were conducted using three electronic databases—PubMed, MEDLINE, and Web of Science—to identify articles published from January 2005 to June 2025, in accordance with the PRISMA-ScR guidelines. A total of 22 studies met the inclusion criteria, evaluating various plant parts—including leaves, leaf sheath (stem), bulbs, roots, and seeds—comprehensively utilized in Asian culinary practices. fistulosum. The available evidence indicates that A. fistulosum is associated with biological activities related to immune modulation (regulation of cytokine signaling and activation of antioxidant enzymes), metabolic regulation (improvement in serum lipid and glucose levels), and bone growth (activation of growth factors). The major bioactive constituents identified across studies include organosulfur compounds (alliin, allicin, and L-alliin), polyphenols (ferulic acid, quercetin, isoquercitrin, kaempferol, rutin, coumaric acid, and anthocyanins), and steroidal glycosides (saponins). This scoping review provides a structured synthesis of the current evidence base, scientifically validating the traditional ethnic uses of A. fistulosum and informing its future development as a health functional food ingredient or pharmaceutical material.
Abstract Rhynchosia nulubilis (Seomoktae), a traditional black soybean widely consumed in Korea, is valued for its nutritional and cultural significance. However, its hull, which is rich in polyphenols and anthocyanins, is often discarded during processing, representing an underutilized bioresource. In this study, we investigated the potential of R. nulubilis hull extract (RNHE) as an upcycled functional ingredient and evaluated its antioxidant and anti-adipogenic effects in 3T3-L1 adipocytes. RNHE exhibited high levels of polyphenols (598.67 mg GAE/g) and flavonoids (156.09 mg CE/g), along with strong radical scavenging activities. The extract showed no cytotoxicity up to 200 µg/mL and significantly suppressed lipid accumulation in a dose-dependent manner, accompanied by downregulation of adipogenic markers (PPARγ, C/EBPα, and FABP4). Stage-specific analysis revealed that RNHE exerted stronger inhibitory effects during the early phase of adipocyte differentiation, associated with reduced expression of C/EBPβ and C/EBPδ. Furthermore, RNHE decreased intracellular reactive oxygen species levels and enhanced antioxidant defense systems. Mechanistic investigation demonstrated that RNHE activated the NRF2–HO-1 signaling pathway, suggesting that modulation of redox balance plays a key role in its anti-adipogenic effects. These findings highlight the potential of R. nulubilis hull as a value-added functional ingredient and support its utilization within a sustainable food system through upcycling of traditional food by-products .
Abstract Mageu is a non-alcoholic fermented cereal beverage widely consumed in Southern Africa. It is traditionally produced via spontaneous fermentation using various inocula, but is increasingly manufactured using defined starter cultures to improve product consistency, safety, and shelf life. As part of ongoing efforts to modernize traditional fermented foods while retaining their characteristic qualities, this study evaluated the use of selected Lactobacillaceae starter cultures for mageu production. The strains investigated are isolates from healthy South African women identified to have promise as probiotics for women’s health, thereby providing an opportunity to produce a mageu with targeted functional application. Five isolates were tested alone and with Saccharomyces cerevisiae, a yeast associated with mageu fermentation. Fermentation performance was evaluated using pH, titratable acidity, total solids, lactate and ethanol concentrations, viable cell counts, shelf-life, and consumer acceptability. All strains successfully facilitated mageu fermentation, achieving final pH values below 4.0 while maintaining viable cell counts in the finished product, an essential requirement for probiotic functionality. Mixed starter cultures containing yeast reduced fermentation time, increased acid production, and enhanced microbial growth compared to single-strain fermentations. All products met national standards for ethanol and solids content. Consumer acceptability testing indicated a preference for mixed-culture products over the single-strain fermentations, although the commercial flavored mageu remained the most preferred. These findings demonstrate that non-traditional Lactobacillaceae starter cultures can be used to produce mageu with acceptable sensory characteristics, supporting the functional diversification of this culturally significant fermented beverage.
This study examines cross-cultural differences in kimchi perception and its cultural interaction as reflected in Korean- and English-language social media discourse. YouTube comments collected between 2021 and 2025 were analyzed through text mining, semantic network analysis, sentiment analysis, time-series analysis, and food pairing analysis. The results show that Korean-language discourse frames kimchi as an integral part of daily meals and traditional culture, characterized by a process-oriented discourse centered on ingredients, preparation, and communal practices. In contrast, English-language discourse approaches kimchi from an evaluation- and experience-oriented perspective, emphasizing taste, recipes, and cultural identity. Sentiment analysis of discourse referring to sensory-related descriptors indicates that taste is the most positively associated attribute in both corpora, while smell is associated with more negative sentiment in the English-language data. Fermentation and health are associated with English-language acceptance, highlighting discussion of kimchi’s functional food role. Time-series analysis suggests that, in English-language discourse, kimchi is increasingly discussed as a functional food and is increasingly associated with emotional, family-related expressions, rather than indicating a confirmed change in consumer perception or behavior. In addition, kimchi is increasingly mentioned alongside diverse cuisines, consistent with adaptation and hybridization in the discourse. These findings suggest that, within the analyzed discourse, kimchi is discussed as a multidimensional food that integrates cultural, functional, and emotional associations.
While kimchi has gained international recognition as a functional food, the ways in which global audiences reinterpret its cultural and scientific significance remain underexplored. To address this gap, this study examines the long-term development of global kimchi discourse within a digital community from 2019 to 2026. Using Latent Dirichlet Allocation topic modeling on a preprocessed corpus of 29,542 documents from the Reddit r/kimchi community, this study identifies changes in thematic focus over time. The results show that early discussions primarily focused on sensory qualities, basic culinary practices, and gastronomic enjoyment. Over time, the conversation shifted toward more technical topics, including microbial ecology, fermentation control, and safety measures. This study highlights the role of online communities as spaces in which traditional culinary knowledge is collectively interpreted, refined, and adapted to contemporary concerns related to health, safety, and sustainability. By tracing the temporal evolution of kimchi discourse in a digital community, this study provides new insights into the globalization of ethnic foods and underscores the importance of digital platforms in shaping the evolving meanings and knowledge systems surrounding traditional food practices.
Finger millet (Eleusine coracana), also referred to as ragi in India, is a nutritious cereal, well known for its excellent mineral profile and high calcium content. Often referred to as the “Queen of Millets,” ragi is valued for its easy digestibility and nutritional value. Kelvaragu koozh is a traditional fermented finger millet-based beverage that has long been consumed as a staple breakfast food among the Tamil population of Tamil Nadu, South India. In earlier times, it was a vital component of daily diets of farmers, manual labourers, and heavy workers, providing sustained energy, hydration, and overall nourishment at low cost. Beyond its nutritional value, kelvaragu koozh holds deep cultural and religious significance in South Indian traditions. The present study aims to document the traditional preparation methods of kelvaragu koozh through an ethnographic study comprising, open-ended interviews and participant observation with 60 elderly individuals (farmers and local elders, aged 50–80 years) from the Tiruchirappalli district of Tamil Nadu. The study also documents indigenous knowledge on ingredient selection, fermentation techniques, and dietary practices, providing an understanding of kelvaragu koozh as a healthy, cost-effective, and complete breakfast across socioeconomic groups. Additionally, the study reviews the nutritional and health-relevant attributes of finger millet as reported in existing literature, with a focus on its role as a functional fermented food. The work underscores the importance of preserving and documenting traditional food knowledge and ethnic fermented foods in modern wellness diets. The work also emphasizes the need to keep traditional food knowledge viable.
Abstract This study evaluated the in vitro probiotic potential of Bacillus paralicheniformis JHB-06, isolated from 21-year-old traditional doenjang, for potential oral health–related applications. Strain JHB-06 demonstrated relatively high survival under simulated gastrointestinal conditions, including acid tolerance (72.03%), bile salt tolerance (85.19%), and mucin adhesion ability (88.69%). It also exhibited antimicrobial activity against selected periodontal pathogens, including Porphyromonas gingivalis , Prevotella intermedia , and Fusobacterium nucleatum . In functional assays, the lyophilized cell-free culture supernatant of JHB-06 inhibited P. gingivalis biofilm formation, with more than 50% inhibition at 1.0 mg/mL after 24 h of exposure. The same preparation also reduced volatile sulfur compound (VSC) production in a concentration-dependent manner, reaching an 88.31% inhibition rate at 4.0 mg/mL after 48 h. Molecular identification based on near full-length 16S rRNA gene sequencing revealed that strain JHB-06 shared 99.79% sequence identity (1486/1489 bp) with the type-strain-associated sequence of Bacillus paralicheniformis (GenBank accession KY694465.1) in the NCBI rRNA/ITS BLAST database using the “type material” filter. The 16S rRNA gene sequence of strain JHB-06 has been deposited in GenBank under accession number PX517275, and the strain has been deposited in the Korean Collection for Type Cultures (KCTC 16349BP). A maximum likelihood phylogenetic tree including closely related Bacillus reference sequences supported the placement of JHB-06 within the B. paralicheniformis clade. These in vitro results suggest that B. paralicheniformis JHB-06 has probiotic-associated properties relevant to oral health, including antimicrobial activity, biofilm inhibition, and attenuation of malodor-associated metabolites under the tested in vitro conditions. Further metabolite identification, comprehensive safety profiling, whole-genome analysis, and in vivo validation are required before practical oral health applications can be established.
Abstract Ssuk-injeolmi (쑥인절미), a traditional Korean glutinous rice cake containing Ssuk (mugwort) historically prepared by steaming, is nutritionally limited by its high glycemic index, low dietary fiber, and adhesive texture that poses dysphagia risk for elderly consumers. This study developed a modified Ssuk-injeolmi by partially substituting glutinous rice with brown rice and oat flour at four ratios (GR100, GR80, GR70, GR65) and evaluated the effects of grain substitution and cooking method (steaming vs. boiling) on colorimetric properties, texture profile, post-cooking moisture uptake, proximate composition, and predicted glycemic index. Steamed samples exhibited consistently higher lightness, greater moisture retention, and lower hardness and chewiness than boiled counterparts, attributed to more uniform starch gelatinization under indirect heat, scientifically validating steaming as the superior and traditionally appropriate cooking method for Ssuk-injeolmi. Among steamed formulations, GR70 (glutinous rice: brown rice: oat = 70:20:10) achieved the most favorable textural profile with the lowest chewiness, gumminess, and adhesiveness among substituted groups. Grain substitution progressively increased dietary fiber from 1.22 g/100 g (GR100) to 2.51 g/100 g (GR70) and reduced the predicted glycemic index from 82 to 77.6, consistent with the hypoglycemic effects of oat β-glucan and brown rice bran fiber. Caloric content remained comparable across formulations (224–235 kcal/100 g). Steamed GR70 Ssuk-injeolmi is identified as the most favorable reformulation, delivering reduced adhesiveness, more than double the dietary fiber of the control, and a lower predicted glycemic index while maintaining comparable caloric content. These findings demonstrate that evidence-based grain substitution and traditional steam cooking can synergistically improve the nutritional quality and textural safety of a culturally significant ethnic food without compromising its identity, offering a replicable reformulation framework for other traditional glutinous rice-based foods in Korean and East Asian cuisines targeting health-conscious and aging consumer populations globally.
Abstract Rujak Cingur is a traditional East Javanese dish that combines animal-based ingredients, fresh vegetables, fermented condiments, and plant-derived components within a single culinary preparation. Beyond its role as a regional specialty, Rujak Cingur reflects the interaction between traditional food practices, local resources, sensory characteristics, and cultural traditions in East Java. The aim of this review was to synthesize and integrate available literature on the historical, sensory, food-related, and cultural dimensions of Rujak Cingur in order to provide a broader understanding of its role within East Javanese gastronomic heritage. This review critically synthesizes existing literature on the historical background, ingredient composition, sensory characteristics, processing practices, and food-related aspects reported in the literature on Rujak Cingur using a narrative integrative approach. Particular attention is given to how traditional culinary knowledge, ingredient functionality, and sensory attributes have been discussed within studies of East Javanese gastronomic heritage. The reviewed literature indicates that processes such as collagen denaturation, starch gelatinization, thermal browning reactions, and fermentation-related transformations have been associated with flavor and texture characteristics of ingredients commonly used in Rujak Cingur. This review also highlights regional variations in preparation practices and sensory descriptions reported across East Java, illustrating how local culinary traditions contribute to diversity within the dish. Rather than proposing a new theoretical framework, this review provides an integrated synthesis of evidence from food science, sensory studies, ethnogastronomy, and cultural heritage literature to examine the multidimensional factors discussed in relation to Rujak Cingur. Overall, this review contributes to the growing discourse on ethnogastronomy and traditional food heritage by providing a structured synthesis of ingredient functionality, processing practices, sensory characteristics, and cultural contexts reported in the literature on Rujak Cingur as an element of East Javanese gastronomic heritage.
Abstract This study examines how Indonesian food vloggers use speech acts to mediate culinary experience, locality, authenticity, and audience engagement on YouTube. Using qualitative content analysis with netnographic observation, it analyzes 1669 coded utterance units from 14 videos by seven Indonesian food vloggers: Tanboy Kun, Mgdalenaf, Nex Carlos, Ken & Grat, Anak Kuliner, Kubiler, and Boengkoes. The coding scheme adapts Searle’s illocutionary categories—assertive, directive, commissive, expressive, and declarative—and adds phatic acts to capture relational communication. Assertive acts dominate, followed by directive, expressive, phatic, commissive, and declarative acts. Assertives build credibility through sensory description, price, portion, ingredients, place, and authenticity claims; directives invite viewers to access location information, interact with channels, and consider visiting food sites. Expressive and phatic acts support affective closeness and creator branding, whereas commissives sustain serial engagement. Declaratives remain rare because food vlogs rarely involve institutional authority. The study shows that food vlogging functions as digital culinary mediation: Pragmatic choices help make Indonesian dishes visible, credible, desirable, and shareable in online ethnic food discourse.
Abstract Panaka, an Ayurvedic dietary formulation (Aharakalpana), holds deep cultural, seasonal, and therapeutic relevance. Rooted in classical Ayurvedic texts and commonly consumed during the summer season (Grishma Ritu), Panaka reflects the ecological wisdom of ancient food practices aimed at maintaining hydration, cooling the body, and preventing seasonal ailments such as dehydration and heat exhaustion. Traditionally prepared using regionally available herbs, fruits, and sweeteners, its composition varies based on geographic and cultural contexts, showcasing India’s ethnobotanical diversity. This review highlights the traditional and socio-cultural significance of Panaka, its documentation in classical Ayurvedic literature, and its applications in both preventive health and seasonal regimens. Panaka remains underexplored in terms of nutritional profiling, pharmacological validation, and clinical efficacy despite its longstanding use. Integrating traditional ecological knowledge with modern scientific tools, this review advocates for further standardization and research into Panaka as a sustainable, functional beverage with potential benefits for public health, climate-adaptive nutrition, and food security.
Abstract Kombucha is a fermented tea produced via metabolic interactions within a symbiotic culture of bacteria and yeasts (SCOBY). This study investigated the effects of watermelon flesh and rind supplementation during secondary fermentation on the microbiological, physicochemical, and antioxidant characteristics of kombucha, emphasizing rind utilization as an underutilized resource. Primary fermentation was conducted for 10 days, followed by secondary fermentation with either watermelon flesh or rind for 5 days. Flesh-added kombucha showed enhanced yeast proliferation during secondary fermentation, whereas rind-added kombucha maintained high antioxidant activity (> 89% DPPH radical-scavenging activity) and relatively stable polyphenol content. Both treatments showed decreased soluble solids and pH during fermentation. Microbial community analysis revealed that the SCOBY consortium was predominantly composed of acetic acid bacteria and fermentative yeasts, particularly Komagataeibacter, Zygosaccharomyces, and Starmerella. These findings indicate that watermelon rind can serve as a functional low-sugar fermentation substrate while supporting stable microbial fermentation and antioxidant properties. The present study highlights the potential utilization of watermelon rind for the development of value-added and sustainable fermented beverages with ethnically relevant food applications.
Abstract Wheat–oat composite breads were prepared by partially substituting soft wheat flour with flour from six Moroccan oat materials, including four food-oriented lines and two control oat varieties, with the aim of improving nutritional value while preserving the quality of traditional bread. Oat flour was incorporated at levels ranging from 10 to 100% (w/w), and the resulting breads were evaluated for nutritional composition (protein, β-glucan and ash), technological properties (specific loaf volume, crumb density, water and oil absorption capacity and crumb color), and sensory attributes (softness, elasticity, stickiness, and flavor). Response modeling revealed nonlinear and variety-specific effects of oat incorporation. Model validation confirmed acceptable to very good predictive performance, with R 2 values ranging from 0.620 to 0.939, adjusted R 2 values ranging from 0.538 to 0.925, and nonsignificant lack of fit for key nutritional responses. Increasing oat levels enhanced β-glucan and mineral content, but excessive substitution negatively affected loaf volume and crumb texture. Several sensory attributes showed favorable responses at intermediate oat inclusion levels (approximately 15–30%), followed by deterioration at higher levels. A combined desirability approach indicated that balanced formulations were achieved at variety-dependent inclusion levels rather than at maximum oat content. Abtah at moderate incorporation, particularly around 30%, showed the most favorable technological and sensory balance. Al Fawze also showed high desirability at intermediate incorporation levels, especially around 15–20%, confirming its potential as a promising oat-enriched formulation. Overall, the findings indicate that optimal formulation depends on both the oat variety and the incorporation level, with a practical target range of 15–30% oat flour for nutritionally improved yet culturally acceptable composite bread.
Abstract Chamaecrista nomame (Siebold) H. Ohashi (C. nomame) has a long-standing history of consumption in East Asia, particularly in Korea and Japan, as a traditional functional tea. Traditionally, the aerial parts are dried, roasted, and prepared as a hot-water infusion, serving as a conventional daily beverage valued for its health-promoting properties. This study aimed to scientifically evaluate the potential anti-obesity, anti-diabetic, and anti-inflammatory activities of C. nomame extracts, bridging its ethnobotanical use with modern functional science. Hot water and 40% ethanol extracts were prepared, and their bioactivities were assessed through pancreatic lipase, α-glucosidase, and nitrite scavenging assays. Although both extracts exhibited bioactivities, the 40% ethanol extract consistently demonstrated significantly higher potency than the hot-water extract across all assays. Notably, within the in vitro enzyme inhibition model, the 40% ethanol extract (200 µg/mL) exhibited over 90% inhibition of α-glucosidase, demonstrating a substantial inhibitory capacity. The extract also demonstrated substantial lipase inhibitory and nitrite scavenging activities, suggesting its potential role in regulating lipid digestion and inflammatory responses. Molecular docking analysis further supported these findings, revealing that luteolin, a major constituent, possessed favorable binding affinities toward α-glucosidase, lipase, and inducible nitric oxide synthase, with the strongest interaction observed for α-glucosidase (− 8.4 kcal/mol). These results provide scientific evidence supporting the traditional use of C. nomame as a Korean ethnic food resource and highlight its potential as a natural functional ingredient for the management of metabolic and inflammatory disorders.
Abstract Maple water (Acer saccharum sap) is a traditional seasonal beverage consumed in North America; however, its functional relevance as a bioactive dietary resource remains poorly understood. This study evaluated the anti-inflammatory and skin-protective effects of maple water extract, aiming to bridge traditional consumption with modern functional interpretation. In RAW264.7 macrophages, maple water extract inhibited lipopolysaccharide (LPS)-induced nitric oxide production without cytotoxicity and reduced the expression of key pro-inflammatory mediators, including inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), interleukin (IL)-1β, and IL-6, through modulation of nuclear factor-kappa B (NF-κB) signaling. In UV-irradiated HaCaT keratinocytes, maple water extract attenuated cytotoxicity, reduced intracellular reactive oxygen species (ROS), and decreased IL-6 expression, suggesting modulation of oxidative stress and inflammatory responses. Furthermore, maple water extract modulated matrix metalloproteinases (MMP-1 and MMP-2) and their tissue inhibitors (TIMP-1 and TIMP-2), while increasing the expression of epidermal differentiation markers, including filaggrin, involucrin, and loricrin. Maple water extract also influenced hydration-associated responses through the regulation of hyaluronidase and hyaluronan synthase expression. Collectively, these findings suggest that maple water, as a traditional dietary beverage, may contain bioactive components that contribute to the modulation of inflammation, oxidative stress, and skin barrier function, thereby providing a potential functional basis for its traditional consumption.
Abstract Barobbo, a traditional maize porridge from South Sulawesi, is both a nutritionally rich staple and a significant element of cultural heritage. Originating from the Bugis ethnic group, this dish reflects values of simplicity, gratitude for agricultural abundance, and strong social cohesion. The present study employs a qualitative ethnographic approach, incorporating observation and interviews in Wajo Regency and Bone Regency, complemented by a compound profiling that utilized an untargeted metabolomics approach (UPLC-QToF-MS/MS). The findings of the present study indicate that barobbo is more than a mere culinary product; it is a manifestation of communal solidarity through the tradition of shared meals. The main components of this dish include waxy maize, which serves as the carbohydrate source, shrimp or smoked fish, which provide a source of protein, and local vegetables, which contribute to its fiber content. The preparation involves boiling maize and vegetables, sautéing simple spices with shrimp, and combining all ingredients into a savory porridge. A laboratory analysis was conducted on the barobbo sample, which revealed the presence of three dominant bioactive compounds: 2-aminobenzothiazole, dihydrocapsaicin, and L-Valine. Specifically, the presence of L-Valine in barobbo scientifically demonstrates that the traditional cooking method (i.e., the addition of moringa leaves at the final stage of preparation using/blanching method) effectively reduces the thermal degradation of essential nutrients. In addition to its sensory appeal, barobbo represents a nutrient-dense local dish with possible bioactive relevance that warrants further quantitative investigation into its potential role in supporting metabolic health. It is also an invaluable part of Indonesia’s culinary heritage.
Abstract The revival and scientific reinterpretation of traditional meat fermentation technologies represent a promising strategy for addressing current challenges in the global food industry, including the growing demand for clean-label products, natural preservation, and sustainable processing. This review examines the potential of autochthonous lactic acid bacteria (LAB), including cultures derived from traditional fermented dairy products, as functional and bioprotective agents in fermented meat systems. Particular emphasis is placed on their technological performance, antimicrobial activity, probiotic potential, and their role in enhancing sensory quality, microbiological safety, and shelf life without the use of synthetic chemical preservatives. Using traditional Kazakh fermented meat and dairy products as a model system, this review demonstrates how ethnically rooted fermentation practices can be translated into scientifically grounded biotechnological solutions with relevance beyond regional contexts. Special attention is given to the role of indigenous microbial resources as a sustainable alternative to conventional preservation strategies commonly applied in industrial meat processing. In addition, recent genomic and metagenomic insights into LAB functionality are discussed as tools for improving safety assessment, standardization, and scalability. Overall, this review provides a conceptual and practical framework for integrating traditional fermentation knowledge into contemporary meat processing and for developing functional, safe, and environmentally responsible meat products.
Abstract Mie Lethek is a traditional cassava-based noodle from Yogyakarta, Indonesia, that represents Javanese culinary heritage, shaped by local agroecology and historical adaptations to rice scarcity. Produced from gaplek (sun-dried cassava) and tapioca flour using artisanal methods, it remains culturally important but scientifically undercharacterized. This study integrates cultural context with physicochemical, nutritional, and digestive analyses to characterise Mie Lethek as an ethnic food. Three commercial variants were evaluated for proximate composition, colour, texture, cooking quality, and thermal properties using differential scanning calorimetry. In vitro starch and protein digestibility, and the estimated glycaemic index (eGI), were determined using a simulated gastrointestinal model. At the same time, structural and molecular changes during digestion were examined using scanning electron microscopy and Fourier transform infrared spectroscopy. Results showed that Mie Lethek is predominantly carbohydrate-rich (~ 89%), with very low protein (< 1%) and fat (< 0.4%) contents. The noodles demonstrated moderate cooking performance and thermal stability. Digestion tests indicated gradual glucose release, a high proportion of slowly digestible starch (> 63%), and moderate eGI values (68.6–69.3). Microstructural and spectral analyses confirmed progressive disruption of the starch matrix and molecular changes during hydrolysis. Overall, traditional raw materials and processing methods strongly influence digestive behaviour, supporting the nutritional and functional relevance of Mie Lethek for culturally rooted, sustainability-oriented dietary diversification.
Balinese brem is a traditional Indonesian fermented rice wine embedded in cultural, ritual, and spiritual practices, serving important symbolic and social functions. Beyond its cultural significance, brem has attracted scientific attention in fermentation science, microbial ecology, biochemical composition, and potential functional properties. However, existing studies often examine these aspects separately, resulting in a fragmented understanding of brem as both a cultural heritage product and a fermentation-derived beverage. This systematic review adopts a multidisciplinary framework integrating sociocultural context with microbial, biochemical, and technological perspectives to synthesize current knowledge on brem. Brem fermentation involves a consortium of microorganisms, including amylolytic molds (e.g., Rhizopus, Mucor, and Amylomyces), yeasts predominantly Saccharomyces fibuligera and Pichia anomala, and lactic acid bacteria (LAB) such as Pediococcus pentosaceus, Enterococcus faecium, Lactobacillus curvatus, and Weissella. Amylolytic fungi hydrolyze starch into fermentable sugars, yeasts convert these sugars into ethanol, and LAB contribute to acidification and flavor development. Microbial metabolism generates metabolites, including organic acids, amino acids, alcohols, and volatile compounds that shape sensory attributes and quality of brem. This review highlights that microbial community composition, fermentation conditions, and processing practices influence product quality, safety, and sensory characteristics, supporting controlled fermentation for optimization. Although fermented rice wines may offer functional benefits, specific bioactive compounds in brem remain insufficiently characterized. Advances in fermentation management and processing technologies are discussed in relation to product standardization, safety assurance, and commercialization. Collectively, this review provides a scientific foundation for preserving Balinese cultural heritage and promoting the sustainable development of fermented beverages.
