Asian Journal of Dairy and Food Research, volume 35 issue 1 (march 2016) : 1-9

Fermented products of India and its implication: A review

Gitanjali B. Sathe*, S. Mandal
1<p>ICAR-National Dairy Research Institute,&nbsp;Karnal-132 001, India.</p>
Cite article:- Sathe* B. Gitanjali, Mandal S. (2016). Fermented products of India and its implication: A review . Asian Journal of Dairy and Food Research. 35(1): 1-9. doi: 10.18805/ajdfr.v35i1.9244.

The diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods in India are categorized based upon their base material. Fermented foods such as Dahi, Idli, Dosa, Gundruk, Sinki etc.  As India’s population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding people. Among the food items, milk, fruits and vegetables are easily perishable due to their high water activity and nutritive values. These are more critical in our country which favors the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including an increase in nutritive value and flavors, reducing cooking time, and reduces toxicity. As a whole, the traditional fermented milk, fruits and vegetables not only serve as food supplements but also attribute towards health benefits. The objective of this review is to describe important fermented products of India and their significance.

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