Fermented Shrimps (Kung-Som) with Lactic Acid Bacteria to Cure a Disease
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Abstract
Fermented Shrimps or Kung-Som is a traditional dish from the South of Thailand. It is a common dish for areas adjacent to the sea including Nakhon Si Thammarat, Phattalung, Songkhla and Satun province. The spontaneous fermentation by Lactic Acid Bacteria or LAB (normal flora from raw material) of Kung-Som can extend its shelf life and provide a unique characteristic and sour flavor. Kung-som is an alternative interesting choice for health conscious people. The study found that various LAB strains in Kung-som act as probiotics that help balancing microorganisms in the human gastrointestinal tract. Laboratory tests showed that some LAB strains can reduce cholesterol and the formation of cancer cells as same as other fermented food such as Lactobacillus plantarum, Lb. casei spp. Casei, Lb. delbrueckii and Pediococcus acidilactici. LAB in fermented food is generally recognized for safety and benefit to consumers. It can change nutrients in raw material to become vitamins, amino acids and essential fatty acids which making the dish more nutritious. Furthermore, many researchers have identified that LAB can stimulate immunity (Immunostimulatory Effects), reduce the amount of cholesterol in blood that causing heart disease, high blood pressure, and strokes (Hypocholesterolemic Effects). Lactic Acid Bacteria can also prevent cancer cells which is amount the top cause of death of the world’s population in recent years. However, If Kung-som is produced from the low hygienic or incomplete fermentation, its consumption will be risked to pathogenic. The protection is choosing the safety products with complete fermented raw material and lower pH value than 4.6.
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