Traditional Indian fermented foods: a rich source of lactic acid bacteria.

摘要

The diversity of Indian fermented foods and their significance as a potential source of lactic acid bacteria (LAB) are reviewed. Fermented foods consumed in India are categorised based upon their base material. Fermented foods, such as dahi, gundruk, sinki, iniziangsang, iromba, fermented rai, kanjika and handua, have been 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 have been very few reports regarding isolation of LAB from Indian fermented foods available in the past, however, due to growing consciousness about the potential health benefits of LAB, there are now scores of reports in this field. There is an abundant opportunity available for food microbiologists to explore Indian fermented foods for the isolation of new LAB strains for their potential role in probiotic research.