TY - JOUR
T1 - Traditional Indian fermented foods
T2 - A rich source of lactic acid bacteria
AU - Satish Kumar, R.
AU - Kanmani, P.
AU - Yuvaraj, N.
AU - Paari, K. A.
AU - Pattukumar, V.
AU - Arul, V.
N1 - Funding Information:
Financial support from the Department of Biotechnology (DBT), India, is gratefully acknowledged. R. Satish Kumar was supported by an Indian Council of Medical Research (ICMR) fellowship.
Copyright:
Copyright 2014 Elsevier B.V., All rights reserved.
PY - 2013/6
Y1 - 2013/6
N2 - This review describes the diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods consumed in India are categorized based upon their base material. Fermented foods such as dahi, gundruk, sinki, iniziangsang, iromba, fermented rai, kanjika and handua were reported to have significant medicinal properties. Some fermented products such as koozh, dahi and kanjika are consumed unknowingly as, probiotic drinks, by local people. There are very few reports regarding isolation of LAB from Indian fermented foods available in the past; however, due to growing consciousness about potential health benefits of LAB, we now have scores of reports in this field. There is an abundant opportunity available for food microbiologists to explore the Indian fermented foods for the isolation of new LAB strains for their potential role in probiotic research.
AB - This review describes the diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods consumed in India are categorized based upon their base material. Fermented foods such as dahi, gundruk, sinki, iniziangsang, iromba, fermented rai, kanjika and handua were reported to have significant medicinal properties. Some fermented products such as koozh, dahi and kanjika are consumed unknowingly as, probiotic drinks, by local people. There are very few reports regarding isolation of LAB from Indian fermented foods available in the past; however, due to growing consciousness about potential health benefits of LAB, we now have scores of reports in this field. There is an abundant opportunity available for food microbiologists to explore the Indian fermented foods for the isolation of new LAB strains for their potential role in probiotic research.
KW - Fermented foods
KW - Lactic acid bacteria
KW - Probiotics
KW - Traditional foods
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U2 - 10.3109/09637486.2012.746288
DO - 10.3109/09637486.2012.746288
M3 - Review article
C2 - 23181843
AN - SCOPUS:84877280505
VL - 64
SP - 415
EP - 428
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
SN - 0963-7486
IS - 4
ER -