TAILIEUCHUNG - Traditional fermented products of India

Traditional fermented products are those products with are indigenous to people and people of the local area prepare them with the help of their ethnic knowledge from the ancestors. There are uncountable varieties of traditional food present in the world. One such country is India, where numerous varieties of traditional food products are present due to the variation in culture, geographical indication and variability in the raw material present in that particular locality (grains, milk, plant sources). In past, to enhance the shelf life of the food product many food processing and preservation techniques were introduced in household level such as smoking, drying, fermentation and germination. Out of these technique the best techniques for the preservation of food was fermentation. Fermentation is bioprocess technology which is practiced since time immemorial. | 2018 7 4 1873-1883 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 04 2018 Journal homepage http Review Article https Traditional Fermented Products of India K. Rawat1 A. Kumari1 S. Kumar2 R. Kumar2 and R. Gehlot1 1Centre of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Haryana Hisar 125 004 India 2Department of Microbiology Chaudhary Charan Singh Haryana Agricultural University Haryana Hisar 125 004 India Corresponding author ABSTRACT Keywords Fermentation Lactic acid bacteria traditional Food Beverage Article Info Accepted 16 March 2018 Available Online 10 April 2018 Traditional fermented products are those products with are indigenous to people and people of the local area prepare them with the help of their ethnic knowledge from the ancestors. There are uncountable varieties of traditional food present in the world. One such country is India where numerous varieties of traditional food products are present due to the variation in culture geographical indication and variability in the raw material present in that particular locality grains milk plant sources . In past to enhance the shelf life of the food product many food processing and preservation techniques were introduced in household level such as smoking drying fermentation and germination. Out of these technique the best techniques for the preservation of food was fermentation. Fermentation is bioprocess technology which is practiced since time immemorial. Fermentation technology lead to the formation of two products fermented food and fermented beverage. Fermentation is manly done with the help of microorganism specifically lactic acid bacteria LAB . The microorganism involved in fermentation are generally probiotic in nature means they are good for the human health and when these microorganism are grown in the food .

• Nông nghiệp
• Lactic acid bacteria
• Traditional fermented products
• Ethnic knowledge
• Local area prepare
• Traditional food present
• Lactic acid bacteria and yeast
• Standardization of protocol
• Preparation of linseed beverage
• Acid tolerance
• Bile tolerance
• Acidic pH and bile tolerance
• Lactic acid bacteria for acidic pH
• Banana pseudostem
• Isolation and characterization
• Lactic acid bacteria from banana
• Pseudostem as substrate
• Coalho cheese
• Antimicrobialsusce ptibility
• Probiotic potential isolated
• Kokum juice
• Pomegranate juice
• Pomegranate juice by lactic acid bacteria
• Fermentation of pomegranate juice
• Fermented fish
• Southeast Asian countries
• Diversity of lactic acid bacteria
• Fermented fish products
• Shelf life
• Application using fruit juice
• Fruit juice
• Probiotic potential
• Lactic acid bacteria isolated
• Organoleptic analysis
• Kunun zaki supplemented with soymilk
• Growth kinetics of lactic acid bacteria
• Organoleptic Scores of Kunun zaki supplemented
• Functional food
• Traditional fermented foods
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• Streptococcus mutans
• Dental caries
• Dental plaque
• Lactic acid bacteria showing antagonistic
• Antifungal metabolites
• Identification of antifungal metabolites
• Vogues proskauer test
• Process development
• Agro residues
• Evaluation of lactic acid bacteria
• Fermented food
• Pathogenic bacteria
• Well diffusion assay method
• Food borne pathogens
• Autochthonous culture
• Lactic acid fermentation
• Naturally fermented beverage
• Starter culture
• Indole acetic acid
• Seed treatment
• Plant growth promoting
• Least Square Difference
• Microbial consortia
• Phosphate solubilization
• Healthy spinach (Spinacia oleracea)
• Lactic acid
• Antimicrobial activity
• Proteolytic activity
• Cellular morphology
• Biochemical characters
• Poly β hydroxybutyrate
• Thermophilic lactic acid Bacteria
• Cell biomass
• Genera lactobacillus
• Biocompatible polymers
• Probiotic microorganisms
• Cell free filtrate
• Caco 2
• MTT assay
• Bifidobacterium spp
• Bile salt pH tolerance
• Probiotic applications
• Homemade fermented foods
• Insect oviposition sites
• Crop plants
• Epiphytic lactic acid bacteria
• Epiphytic LAB associated
• Probiotic lactic acid bacteria
• Honey bee species
• Honey bees
• Characterization and identification
• Manage honey bee stressors
• Biochemical tests
• Carbohydrate fermentation
• Probiotic pomegranate drink
• Non dairy probiotic drink
• Fermented vegetables
• Local fermented vegetables (Makdoos)
• Probiotic characterization
• Characterize some selected isolates
• β galactosidase
• Submerged fermentation
• Lactose intolerance
• Traditional dairy product of Himachal Pradesh