Abstract
Various bacteria known as lactic acid bacteria (LAB) are crucial for food fermentation and producing probiotic products. Most of the lactic acid produced by the LAB, a genus of Gram-positive, non-spore-forming cocci or rods, is responsible for the fermentation of carbohydrates. In anaerobic fermentation, yeast and bacteria break food components into other products. Fermented foods and beverages are described as having carefully controlled microbial development. Some nutrients include proteins, soluble fibre, minerals, vitamins, essential fatty acids, and some essential amino acids found in fermented foods and beverages. There are many different types of fermented foods, so it’s essential to describe each one’s role in terms of its nature. The bacteria employed in fermentation are typically probiotic, meaning they are good for human health. These bacteria may help us to enhance the nutrient content of food, gastrointestinal infection prevention, improve lactose digestion and cancer prevention, and lower serum cholesterol levels. Indian fermented foods are classified according to the raw materials they contain, like cereal-based, meat-based, pulse-based, vegetable and fruit-based, sweets and snacks-based fermented foods widely used in the Indian Scenario. This review article brings a complete view of traditional fermented foods of different raw materials that are significant and naturally beneficial for human health, with special mention of significant LABs in various fermented foods from India.
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Abbreviations
- LAB:
-
Lactic acid bacteria
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We, the authors, thank the Biotechnology Department of SRMIST for all its support and encouragement to do this work.
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Jhamb, V., Swaminathan, P. Role and importance of lactic acid bacteria in different Indian fermented foods. Biologia 78, 3609–3623 (2023). https://doi.org/10.1007/s11756-023-01512-5
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DOI: https://doi.org/10.1007/s11756-023-01512-5