Table 6.

Organisms present in traditional Asian fermented products separated by product.

Product	Region (Type)	Source	Analyzed microorganism	Count (log cfu/g)	Age	References
Fermented Fish	Japan (Funazushi—fermented sushi)	Obtained from commercial manufacturer	LAB	3.48–5.43	Does not specify	Tsuda et al., 2012
Fish Sauce	Malaysia (anchovy)a	Obtained from commercial manufacturer	Aerobic bacteria	4.92–5.53	6–12 months	Zaman et al., 2010
Miso	Taiwanb	Supermarkets	Aerobic bacteria	2.1–7.1	Within shelf life	Kung et al., 2006b
	Japan	Laboratory manufactured with a spontaneous fermentation	Aerobic bacteria	4.3	15 weeks	Onda et al., 2003
Tempeh	Netherlands	Laboratory manufactured with industrial processes and a spontaneous fermentationc	LAB	7.01	Does not specify	Nout et al., 1987
		Shops, production places, and restaurantsd, e	LAB	3–9	24 h after purchase	Samson et al., 1987

^a5 CP.

^b27 CP (Commercial Products).

^cMeasure of tempeh and not the soak.

^d81% of samples >10⁷ CFU/g.

^e110 samples were analyzed.