This document discusses traditional Indian fermented foods as a source of lactic acid bacteria. It describes various indigenous fermented foods in India made from cereals, pulses, vegetables, fruits, milk and meats. These foods are fermented using lactic acid bacteria which enhances flavor, digestibility and provides health benefits. Many traditional Indian fermented foods remain unexplored for their lactic acid bacterial content and potential health applications.

1. Traditional Indian
Fermented Foods: a rich
source of lactic acid
bacteria
Focus: Indigenous fermented foods that are explored and
unexplored for LAB
Student Name: Xin Xi Kiong
Student ID: 2179423
Subject: ESUS 2
Tutor: Kathleen Mitchell

2. Fermentation
 Preservation technique to counter spoilage
 One of the oldest and economical method
 Added benefits:
 Enhance flavour
 Increase digestibility
 Improve nutritional and pharmacological values
 Lactic Acid Bacterial genera:
- Lactobacillus - Streptococcus - Weisiella
- Lactococcus - Pediococcus
- Enterococcus - Leuconostoc

3. Cereal-based (with/without
pulses) fermented foods
 Left overnight at r.t., sodium bicarbonate added to
provide anaerobic for growth of yeast and LAB
 Rice (Oryza sativum), ragi flour (Eleusine corana),
wheat flour (Triticum spp.), barley flour (Hordeum
vulgare)
 Black gram dhal, red gram, green gram dhals
 Non-digestible carbohydrates– stimulate growth of
Lactobacilli and Bifidobacteria
 Fermented in large intestines SCFA
Acidic
( Desert Sage Caf)
(Yummy O Yummy, 2014)
Kallappam
Dosa
Stimulate lactic microbiota

4. Cereal-based fermented
foods
With Buttermilk
 W. paramesenteroides (from
Mor kuzhambhu) shows
antibaterial activities
toward food borne
pathogens Salmonella typhi
 Kulu and Kadi unexplored
Sweets and Snacks
 Wheat, rice and barley
 Sugar or salt compulsory
 Jlebi, bhaturu, selroti
 L. fermentum, L. buchneri, L.
plantarum, L acidophilus, L.
mesenteroides, Lactococcus
lactis, Streptococcus lactis
 Low water activity
(Wikipedia, 2014)
(Petit Chef)
Kadi

5. Milk-based
fermented foods
 LAB convert
lactose into lactic
acid
 Prepared by
simply adding
LAB to milk of
cow, buffalo or
yak
 Dahi – mesophilic
lactococci as
mixed starters
 Chhurpi, Chhu,
Mohi, Somar,Khadi
Vegetables, BS and
unriped fruits-based
 North-eastern India
 LAB– strong acidification and
coagulation activites, enzymatic
activities, high hydrophobicity
 L. plantarum (isolated from ayurvedic
medicinal food Kanji) high in Vitamin
B12
 Fermentation of BSs: L. lactis reduces
cyanogen glycoside content (trigger of
nervous system diseases, goiter and
miscarriage)
 Kanji – probiotics properties
(Kamala, 2010)
Kanji
(Da Kine Coffee Bean)

6. Meat-based
fermented foods
 Yak, goat, pig, fish, crab
 Kargyong, Geema, Hentak
 Fermented fish: L. lactis,
Lactococcus plantarum,
Lfructosus, L amylophilus,
L. corneformis
 Proteolytic enzymes,
antibacterial activity,
absence of biogenic amines
Pulse-based
fermented foods
(Stravaganza Fermented Meat Products of the World)
 Black gram, soybean, Bengal
gram, red gram, green gam
 Kinema
 S. aureus level decreases as LAB
increases
 Remarkable increase in free amino
acids, minerals, vitamin-B
complex and antioxidant activity
 Tungrymbai
 Increase in carotene and folic
acid
(Sharma, 2014)
Kinema curry (Wikipedia, 2015)
Reywa Fibers Luxury Yak Down Yarns, 2011)

7. Traditional Health Benefits
Importance for future
 Idli – easily digested, food for infant, prescribed diet in for
patients undergoing treatment
 Koozhu– increase in thiamine, riboflavin and niacin during
fermentation – cooling and soothing effect
 Dahi – cure intestinal disease, anti-cholesteremic, anti-
carcinogenic, angiotensin-converting enzyme inhibition,
anti-atopic dermatitis effect
 Fermented vegetables—good appetizers, indigestion
remedies
 Large proportion still unexplored
 LAB important as human probiotics
o Medical application
(Lakshmi, 2013)
Idli
Koozhu
(Store, 2010-11)

8. Bibliography
 suresh, J. (2015). HOW TO MAKE SOFT IDLIS, IDLI BATTER RECIPE, Jeyashri's Kitchen. Retrieved February 9, 2015, from
http://www.jeyashriskitchen.com/2012/09/how-to-make-soft-idlis-idli-batter.html
 Store, D. O. (2010-11). Dhanyam. Retrieved February 9, 2015, from Dhanyam, Page 6: http://dhanyam.in/blog/page/6
 Desert Sage Caf. (n.d.). Retrieved February 9, 2015, from DOSA: http://desertsagecafe.com/dosa
 Yummy O Yummy. (2014). Retrieved February 9, 2015, from Kallappam: http://www.yummyoyummy.com/2010/09/kallappam.html
 Wikipedia. (2014, November 4). Retrieved February 9, 2015, from Template:Jalebi: http://en.wikipedia.org/wiki/Template:Jalebi
 Bawarchi.com. (2014). Retrieved February 9, 2015, from Kinema Curry: http://www.bawarchi.com/recipe/kinema-curry-
oesl9ebibjdib.html
 Stravaganza Fermented Meat Products of the World. (n.d.). Retrieved February 9, 2015, from
http://stravaganzastravaganza.blogspot.ie/2012/03/fermented-meat-products-in-world.html
 Sharma, A. (2014). Bawarchi.com. Retrieved February 9, 2015, from Kinema Curry: http://www.bawarchi.com/recipe/kinema-curry-
oesl9ebibjdib.html
 Wikipedia. (2015, January 17). Retrieved February 9, 2015, from Staphylococcus aureus:
http://en.wikipedia.org/wiki/Staphylococcus_aureus
 Petit Chef. (n.d.). Retrieved February 9, 2015, from Kadi Pakoda/ Chickpea flour yogurt Curry: /recipes/kadi-pakoda-chickpea-flour-
yogurt-curry-fid-1095925
 Kamala. (2010, March 23). Cook@Ease. Retrieved February 9, 2015, from Puzhungal Arisi Kanji (Savory Rice Porridge):
http://www.cookatease.com/uploads/PuzhungalArisiUppuKanjiSavoryRicePorridg_112C3/Puzhungal_Arisi_Kanji_Savory_Rice_Po
rridge_1.jpg
 Da Kine Coffee Bean. (n.d.). Retrieved February 9, 2015, from Bamboo Shoots, A Gift from Nature:
http://www.dakinecoffeebean.com/archives/824
 Reywa Fibers Luxury Yak Down Yarns. (2011, March 23). Retrieved February 9, 2015, from Yak Down:
https://reywafibers.wordpress.com/all-about-yak-down/
 Lakshmi. (2013, June 17). Lakshmi's Kitchen. Retrieved February 9, 2015, from Idlis: http://lvcreation.blogspot.ie/2013/06/idlis.html
 Satish Kumar, R., Kanmani, P., Yuvaraj, N., A. Paari, K., Pattukumar, V., & Arul, V. (2013). Traditional Indian fermented foods: a rich
source of lactic acid bacteria. International Journal of Food Sciences and Nutrition , 64 (4), 415-428.