Table 3.

Dairy fermented products incorporated with potential probiotics isolated from traditional fermented Asian foods

Microorganism	Origin	Functional property	Dairy product	Reference	Concentration and shelf life of the product
Lb. plantarum DKL119	Korean kimchi	Cold-shock induced cryotolerance, and β-galactosidase and proteolytic activity	Yoghurt	Cho et al. (2013)	15 d, 1.0 × 109 cfu/mL
Lc. lactis strains	Herbs, fruits, and vegetables	Antilisterial activity, adjunct cultures in cheese to enhance the flavor	Cheese	Ho et al. (2018)	108–109 cfu/mL, no shelf life study
Lb. plantarum strains	Herbs, fruits, and vegetables	Antifungal activity	Cottage cheese	Cheong et al. (2014)	108–109 cfu/mL, 29 days
Lb. plantarum SY11 and L. plantarum SY12	Kimchi	Anti-allergic effects	Yoghurt	Lee et al. (2014a, b)	No shelf-life study
Lb. plantarum Lb41	Kimchi	Anti-inflammatory activity and anticancer activity	Cottage cheese	Jeon et al. (2016)	109 cfu/mL, 28 days
Lb. plantarum RS20D	Pao cai (Chinese homemade fermented vegetable)	Immunoregulatory activity and exopolysaccharide producing activity	Yoghurt	Zhu et al. (2019)	No shelf life study
Lc. lactis SL6	Kimchi	Antioxidant activity	Fermented skim milk	Kim et al. (2017)	No shelf life study
Lb. plantarum JLK0142	Tofu	Antioxidant, ACE inhibition, α-amylase and β-glucosidase inhibitory activity, and antitumor activity	Cheddar cheese	Wang et al. (2019)	No shelf life study
Lb. plantarum L67	Kimchi	Anti-allergic activity	Yoghurt	Song et al. (2016)	No shelf life study
Gluconobacter oxydans and Dekkera anomala	Kombucha	Antihypertensive activity	Fermented milk	Elkhtab et al. (2017)	No shelf life study
W. cibaria D30	Kimchi	Antioxidant and antilisterial activity	Cottage cheese	Kariyawasam et al. (2019)	106 cfu/g, 28 days
Lb. brevis KU200019	Jeotgal	Antioxidant activity	Fermented milk	Kariyawasam et al. (2020)	108 cfu/mL, 28 days

Names of genera are abbreviated as Lb., Lactobacillus; Lc., Lactococcus; W., Weissella