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Fermented foods of the Indian subcontinent

  • Chapter
Microbiology of Fermented Foods

Abstract

Fermented foods form an important part of the diet in South East Asia, the middle East and Africa. Because of their high nutritive value, organoleptic characteristics and easy digestibility, they are of late becoming increasingly popular in the developed world also. They are the results of the activity of a few species of microorganisms among the thousands of species of bacteria, yeasts and moulds. These are the lactic acid bacteria, acetic acid-producing bacteria and certain alcohol-producing yeasts and moulds. It is a relatively low energy preservation process which increases product shelf life and reduces the need for refrigeration or other energy intensive operations in food preservation (Wood, 1985).

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Authors
  1. R. Sankaran
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  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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Sankaran, R. (1998). Fermented foods of the Indian subcontinent. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_24

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