Abstract
Tribes of central India such as Baiga, Bharia, Bhatra, Bhil, Bhujia, Bhillala, Birhor, Gond, Halba, Korwa, Kol, Maria, Oraon, Sahariya, Santhal, etc. contribute around 20–30% of the total population of scheduled tribes. Most of the ethnic fermented foods such as pej, handia, rabdi, mahua, pendum, basi, etc. are prepared at household level. The ethnic fermented foods and beverages of these tribes confer several health-promoting benefits to the consumers due to functional microorganisms associated with them. Microbial diversity ranges from filamentous molds to Gram-positive and few Gram-negative bacteria, and the fermentations are associated with alcohol-producing yeasts along with some other obscure microorganisms. In order to validate and enhance our scientific knowledge regarding these ethnic fermented foods and beverages, systematic studies to decipher underlying mechanisms are required.
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Sharma, I., Kapale, R., Kango, N. (2020). Ethnic Fermented Foods and Beverages of Madhya Pradesh. In: Tamang, J. (eds) Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_12
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