tailieunhanh - 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 .