Traditional Indian fermented foods: A rich source of lactic acid bacteria

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 4, 2013, Pages 415-428

  Satish Kumar, R ^a   Kanmani, P ^a   Yuvaraj, N ^a   Paari, K A ^a   Pattukumar, V ^a   Arul, V ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Fermented foods; Lactic acid bacteria; Probiotics; Traditional foods

Indexed keywords

PROBIOTIC AGENT;

DIET; FERMENTATION; FOOD CONTROL; HUMAN; INDIA; LACTOBACILLUS; REVIEW;

DIET; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; INDIA; LACTOBACILLUS; PROBIOTICS;

EID: 84877280505     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.746288     Document Type: Review

References (96)

1. Agarwal KN, Bhasin SK. 2002. Feasibility studies to control acute diarrhea in children by feeding fermented milk preparation Actimel and Indian Dahi. Eur J Clin Nutr 56(4):S56-S59 (Pubitemid 36163805)
2. Aidoo KE, Nout NJR, Sarkar PK. 2006. Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res 6(1):30-39
3. Aliya S, Geervani P. 1981. An assessment of the protein quality and vitamin B content of commonly used fermented products of legumes and millets. J Sci Food Agric 32:837-842
4. Antony U, Chandra TS. 1997. Microbial population and biochemical changes in fermenting finger millet (Eleusine coracana). World J Microbiol Biotechnol 13:533-537 (Pubitemid 27414020)
5. Antony U, George ML, Chandra TS. 1998. Inhibition of Salmonella typhimurium and Escherichia coli by fermented Finger millet (Eleusine coracana). World J Microbiol Biotechnol 14:883-886 (Pubitemid 29053890)
6. Arvind K, Nikhlesh KS, Pushpalata RS. 2010. Inhibition of 1,2-dimethylhydrazine induced colon genotoxicity in rats by the administration of probiotic curd. Mol Biol Rep 37:1373-1376
7. Batra LR, Milner PD. 1974. Some Asian fermented foods and beverages and associated fungi. Mycologia 66:942-950
8. Blandino A, Al-Aseeri ME, Pandiella SS, ConteroD,Webb C. 2003 Cereal based fermented foods and beverages. Food Res Int 36: 527-543 (Pubitemid 36586330)
9. Chavan JK, Kadam SS. 1989. Nutritional improvement of cereal fermentation. CRC Crit Rev Food Sci Nutr 28:349-400
10. Choudhury D, Sahu JK, Sharma GD. 2011. Bamboo shoot based fermented food products: A review. J Sci Ind Res 70:199-203
11. Dahal NR, Karki TB, Swamylingappa B, Li Q, Gu G. 2005. Traditional foods and beverages of Nepal-A review. Food Rev Int 21:1-25 (Pubitemid 40086895)
12. Dahal NR, Rao ER, Swamylingappa B. 2003. Biochemical and nutritional evaluation of Masyaura-A legume based traditional savery of Nepal. J Food Sci Technol 40(1):17-22
13. DaviesWL. 1940. Indigenous Indian milk products. Calcutta: Spink and Co., Thacker. p 31-32
14. Dellaglio F, Felis GE, Castioni A, Torriani S, Germond JE. 2005. Lactobacillus delbrueckii subsp. indicus subsp.nov. isolated from Indian dairy products. Int J Syst Evol Microbiol 55:401-404 (Pubitemid 40185520)
15. Dewan S, Tamang JP. 2007a. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products. Antonie van Leeuwenhoek 92: 343-352 (Pubitemid 47377581)
16. Dewan S, Tamang JP. 2007b. Microbial and analytical characterization of Chhu-A traditional fermented milk product of the Sikkim Himalayas. J Sci Ind Res 65:747-752
17. Dike EN, Odunfa SA. 2003. Microbiological and biochemical evaluation of a fermented soybean product soyadawadawa. J Food Sci Technol 40:606-610
18. Harun-ur-Rashid M, Togo K, Useda M, Miyamoto T. 2007. Probiotic characteristics of lactic acid bacteria isolated from traditional fermented milk 'Dahi' in Bangladesh. Pakistan J Nutr 6:647-652 (Pubitemid 47323649)
19. Indrani D, Rao GV. 2003. Influence of surfactants on rheological characteristics of dough and quality of parotta. Int J Food Sci Technol 38:47-54
20. Jeyaram K, Romi W, Anand ST, Ranjita DA, Soni DS. 2010. Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India. Int J Food Microbiol 143:1-8
21. Jeyaram K, Singh A, Romi W, Devi AR, Singh WM, Dayanithi H, et al. 2009. Traditional fermented foods of Manipur. Indian J Tradit Knowl 8(1):115-121
22. Kanwar SS, Gupta MK, Katoch C, Kumar R, Kanwar P. 2007. Traditional fermented foods of Lahaul and Spiti area of Himachal Pradesh. Indian J Tradit Knowl 6(1):42-45
23. Kiers JL, Van Lacken AEA, Rombouts FM, Nout MJR. 2000. In vitro digestability of bacillus fermented soybean. Int J Food Microbiol 60(2-3):163-169
24. Kingston JJ, Radhika M, Roshini PT, Raksha MA, Murali HS, Batra HV. 2010. Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji. Indian J Microbiol 50:292-298
25. Kulkarni SG, Manan JK, AgarwalMD, Shukla IC. 1997. Studies on physico-chemical composition, packaging and storage of black gram and green gram Wari prepared in Uttar Pradesh. J Food Sci Technol 34(2):119-122 (Pubitemid 127573139)
26. Labana AK, Kawatra BL. 1986. Studies on protein quality and availability of zinc from dosa. J Food Sci Technol 23:224-227
27. Macfarlane S, Macfarlane GT, Cummings JH. 2006. Prebiotics in the gastrointestinal tract. Aliment Pharmacol Ther 24:701-714
28. Madhu AN, Giribhattanavar P, Narayan MS, Prapulla SG. 2010. Probiotic lactic acid bacterium from kanjika as a potential source of vitamin B12: Evidence from LC-MS, immunological and microbiological techniques. Biotechnol Lett 32:503-506
29. Majumdar RK, Basu S. 2010. Characterization of the traditional fermented fish product Lona ilish of northeast India. Indian J Tradit Knowl 9(3):453-458
30. Mao AA, Odyuo N. 2007. Traditional fermented foods of the Naga tribes of Northeastern India. Indian J Tradit Knowl 6(1):37-41
31. Mbithi-Mwikya S, Camp JV, Mamiro PRS, Ooghe W, Kolsteren P, Huyghebaert A. 2002. Evaluation of the nutritional characteristics of a finger millet based complementary food. J Agric Food Chem 50:3030-3036 (Pubitemid 34493621)
32. Mitra S, Chakrabartty PK, Biswas SR. 2007. Production of Nisin Z by Lactococcus lactis Isolated from Dahi. Appl Biochem Biotechnol 143:41-53 (Pubitemid 350242526)
33. Mukherjee SK, Alburry MN, Pederson CS, Vanveen AG, Steinkraus KH. 1965. Role of Leuconostoc mesenteroides in leavening the batter of idli, a fermented food of India. Appl Microbiol 13:227-231
34. Murughar DA, Subbulakshmi G. 2006. Preparation techniques and nutritive value of fermented foods from the khasi tribes of Meghalaya. Ecol Food Nutr 45:27-38 (Pubitemid 43158210)
35. Nout MJR, Bakshi D, Sarkar PK. 1998. Microbiological safety of kinema, a fermented soyabean food. Food Control 9(6): 357-362 (Pubitemid 128181658)
36. Nout MJR, Sarkar PK. 1999. Lactic acid food fermentation in tropical climates. Antonie van Leeuwenhoek 76:395-401 (Pubitemid 29440744)
37. Oki K, Rai AK, Sato S, Watanbe K, Tamang JP. 2011. Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas. Food Microbiol 28(7):1308-1315
38. Pal V, Jamuna M, Jeevaratnam K. 2005. Isolation and characterization of bacteriocin producing lactic acid bacteria from a south Indian special dosa (appam) batter. J Cult Collect 4:53-60
39. Panda T, Padhy RN. 2007. Sustainable food habitat of the hilldwelling Kandha tribe in Kalahandi district of Orissa. Indian J Tradit Knowl 6(1):103-105
40. Parveen S, Hafiz F. 2003. Fermented cereal from indigenous raw materials. Pakistan J Nutr 2(5):289-291
41. Patil MM, Pal A, Anand T, Ramana KV. 2010. Isolation and characterization of lactic acid bacteria from curd and cucumber. Indian J Biotechnol 9:166-172
42. Prakash M, Ravi R, Dattatreya A, Keshavabhat K. 2004. Sensory profiling and positioning of jilebi samples by multivariate samples. J Food Qual 27:418-427 (Pubitemid 40416492)
43. Prashant, Tomar SK, Singh R, Gupta SC, Arora DK, Joshi BK. 2009. Phenotypic and genotypic characterization of lactobacilli from Churpi cheese. Dairy Sci Technol 89:531-540
44. Rai AK, Palni U, Tamang JP. 2009. Traditional knowledge of the Himalayan people on the production of indigenous meat products. Indian J Tradit Knowl 8(1):104-109
45. Rai AK, Tamang JP, Palni U. 2010. Microbiological studies of ethnic meat products of the Eastern Himalayas. Meat Sci 85:560-567
46. Rajyalakshmi P, Geervani P. 1990. Studies on tribal foods of South India: Effect of processing methods on the vitamin and in-vitro protein digestibility of cereals, millets and legumes. J Food Sci Technol 27:260-263
47. Ramakrishnan CV. 1979. Studies on Indian fermented foods. Baroda J Nutr 6:1-57
48. Ramakrishnan CV. 1977. The use of fermented foods in India, Symposium on Indigenous fermented foods Bangkok, Thailand
49. Ramakrishnan CV, Parekh LJ, Akrolkar PN, Rao GS, Bhandare SD. 1976. Studies on soy idli fermentation. Plant Foods Man 2: 15-33
50. Reddy KBPK, Raghavendra P, Kumar BG, Misra MC, Prapulla SG. 2007. Screening of probiotic properties of lactic acid bacteria isolated from Kanjika, an ayruvedic lactic acid fermented product: An in-vitro evaluation. J Gen Appl Microbiol 53: 207-213 (Pubitemid 351659014)
51. Roopashri AN, Varadaraj MC. 2009. Molecular characterization of native isolates of lactic acid bacteria, bifidobacteria and yeasts for beneficial attributes. Appl Microbiol Biotechnol 83:1115-1126
52. Roy A, Moktan B, Sarkar PK. 2007. Traditional technology in preparing legume based fermented foods of Orissa. Indian J Tradit Knowl 6(1):12-16
53. Samanta AK, Atul P, Kolte S, Senani, Sridhar M, Jayapal N. 2011. Prebiotics in ancient Indian diets. Current Sci 101(1):43-46
54. Sandhu DK, Soni SK. 1989. Microflora associated with Indian Punjabi warri fermentation. J. Food Sci Technol 26:21-25
55. Sandhu DK, Soni SK, Vilkhu KS. 1986. Distribution and role of yeast in Indian fermented foods. In: Vashishat RK and Tauro P, editors. Yeast Biotechnology. Hisar: Haryana Agricultural University. p 142-148
56. Sarkar PK, Hasenack B, Nout MJR. 2002. Diversity and functionality of Bacillus and related genera isolated from spontaneous fermented soybeans (Indian kinema) and locust beans (African soumbala). Int J Food Microbiol 77(3):175-186 (Pubitemid 34686813)
57. Sarkar PK, Jones IJ, Craven GS, Somerset SM, Palmer C. 1997. Amino acid profiles of Kinema, a soyabean-fermented food. Food Chem 24:337-339
58. Sarojnalini C, Singh WV. 1988. Composition and digestibility of fermented fish foods of Manipur. J Food Sci Technol 25: 349-351
59. Satish Kumar R, Kanmani P, Yuvaraj N, Paari KA, Pattukumar V, Arul V. 2011. Lactobacillus plantarum AS1 binds to cultured human intestinal cell line HT-29 and inhibits cell attachment by enterovirulent bacterium Vibrio parahaemolyticus. Lett Appl Microbiol 53:481-487
60. Satish Kumar R, Kanmani P, Yuvaraj N, Paari KA, Pattukumar V, Thirunavukarasu C, Arul V. 2012. Lactobacillus plantarum AS1 isolated from south Indian fermented food Kallappam suppress 1, 2-Dimethyl hydrazine (DMH) induced colorectal cancer in male Wistar rats. Appl Biochem Biotechnol 166:620-631
61. Satish Kumar R, Raghu varmanD, Kanmani P, Yuvaraj N, Paari KA, Pattukumar V, Arul V. 2010. Isolation, Characterization and Identification of a Potential probiont from South Indian fermented foods (Kallappam, Koozh and Mor Kuzhambu) and its use as Biopreservative. Probiotics Antimicrob Prot 2: 145-151
62. Savitri, Bhalla TC. 2007. Traditional foods and beverages of Himachal Pradesh. Indian J Tradit Knowl 6(1): 17-24
63. Sekar S, Mariappan S. 2007. Usage of traditional fermented products by Indian rural folks and IPR. Indian J Tradit Knowl 6(1):111-120
64. Shurpalekar SR. 1986. Papads. In: Reddy NR, Pierson MD, Salunkhe DK, editors. Legume based fermented foods. Boca Raton, FL: CRC Press. p 191-217
65. Singh RK, Singh A, Sureja AK. 2007a. Traditional foods of monpa tribe of west kameng, Arunachal Pradesh. Indian J Tradit Knowl 6(1):25-36
66. Singh A, Singh RK, Sureja AK. 2007b. Cultural significance and diversities of ethnic foods of Northeast India. Indian J Tradit Knowl 6(1):79-94
67. Sinha PR, Sinha RN. 2000. Importance of good quality dahi in food. Indian Dairyman 52:45-47
68. Sohliya I, Joshi SR, Bhagobaty RK, Kumar R. 2009. Tungrymbai-A traditional fermented soybean food of the ethnic tribes of Meghalaya. Indian J Tradit Knowl 8(4):559-561
69. Srinivasan MR, Banerjee BN. 1946. Studies on the method of preparation of ghee. III sourcing process. Indian J Vet Sci Anim Husband 16:72-85
70. Steinkraus KH. 1983. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes. Antonie van Leeuwenhoek 49:337-348 (Pubitemid 13015424)
71. Steinkraus KH, Van veen AG, Thiebeau DB. 1967. Studies on Idli-And Indian fermented black gram rice food. Food Technol 21:110-113
72. Steinkraus KH. 1996. Handbook of indigenous fermented foods. New York: Marcel Dekker
73. Sukumar G, Ghosh AR. 2010. Pediococcus spp.-A potential probiotic isolated from Khadi (an Indian fermented food) and identified by 16S rDNA sequence analysis. Afr J Food Sci 4(9): 597-602
74. Sura K, Garg S, Garg FC. 2001. Microbiological and biochemical changes during fermentation of Kanji. J Food Sci Technol 38: 165-167 (Pubitemid 32543503)
75. Swennen K, Courtin CM, Delcour JA. 2006. Non-digestible oligosaccharides with prebiotic properties. Crit Rev Food Sci Nutr 46:459-471 (Pubitemid 44180326)
76. Tamang B, Tamang JP. 2010. In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of Himalayas. Indian J Microbiol 50:S93-S98
77. Tamang B, Tamang JP. 2009. Traditional knowledge of biopreservation of perishable vegetables and bamboo shoots in Northeast India as food resources. Indian J Tradit Knowl 8(1):89-95
78. Tamang JP. 1998. Lactic acid bacteria in traditional food fermentation, Fermentation biotechnology-industrial perspectives proceedings of the symposium, all India Biotech association and Department of Biotechnology, Government of India p 102-108
79. Tamang JP. 2003. Native microorganisms in the fermentation of kinema. Indian J Microbiol 43(2):127-130 (Pubitemid 41450569)
80. Tamang JP, Chettri R, Sharma RM. 2009. Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods. Indian J Tradit Knowl 8(1):122-126
81. Tamang JP, Dewan S, Olasupo NA, Schillinger V, Holzapful H. 2000. Identification and enzymatic profiles of predominant lactic acid bacteria isolated from soft variety chhurpi, a traditional cheese typical of the Sikkim Himalayas. Food Biotechnol 14(1&2):99-112
82. Tamang JP, Nikkuni S. 1998. Effect of temperatures during pure culture fermentation of Kinema. World J Microbiol Biotechnol 14(6):847-850 (Pubitemid 29053883)
83. Tamang JP, Sarkar PK. 1993. Sinki: A traditional lactic acid fermented radish tap root product. J Gen Appl Microbiol 39:395-408 (Pubitemid 24056793)
84. Tamang JP, Sarkar PK, Hasseltine CW. 1988. Traditional fermented foods and beverages of Darjeeling and Sikkim-A review. J Sci Food Agric 44:375-385
85. Tamang JP, Tamang B, Schillinger U, Guigas C, Holzapfel WH. 2009b. Functional properties of lactic acid bacteria isolated from the ethnic fermented vegetables of the Himalayas. Int J Food Microbiol 135:28-33
86. Tewary HK, Muller HG. 1989. Some chemical and physical characteristics of wari, an Indian fermented food. Food Chem 32(4):269-276
87. Tewary HK, Muller HG. 1992. The fate of some oligosaccharides during the preparation of wari, an Indian fermented food. Food Chem 43(2):107-111
88. Thakur N, Savitri, Bhalla TC. 2004. Characterization of some traditional fermented foods and beverages of Himachal Pradesh. Indian J Tradit Knowl 3(3):325-335
89. Thapa N, Pal J, Tamang JP. 2004. Microbial diversity in ngari, hentak and tungtap, fermented fish products of North East India. World J Microbiol Biotechnol 20:599-607 (Pubitemid 39350980)
90. Thapa TB. 2002. Diversification in processing and marketing of yak milk based products, TAAAS/IYIC/Yak foundation/FAOROAP/ ICIMOD/ILR/Workshop p 484-489
91. Tiwari SC, Mahanda D. 2007. Ethnological observations fermented food products of certain tribes of Arunachal Pradesh. Indian J Tradit Knowl 6(1):106-110
92. Watanabe T, Hamada K, Tategaki A, Kishida H, Tanaka H, Kitano M, et al. 2009. Oral administration of lactic acid bacteria isolated from traditional south Asian fermented milk 'Dahi' inhibits the development of Atopic Dermatitis in NC/Nga mice. J Nutr Sci Vitaminol 55:271-278
93. Yadav H, Jain S, Sinha PR. 2007a. Antidiabetic effect of probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei in high fructose fed rats. Nutrition 23:62-68 (Pubitemid 44959762)
94. Yadav H, Jain S, Sinha PR. 2007b. Evaluation of changes during storage of probiotic dahi at 78C. Int J Dairy Technol 60(3): 205-210 (Pubitemid 47037967)
95. Yonzan H, Tamang JP. 1998. Consumption pattern of traditional fermented foods in the Sikkim Himalaya. J Hill Res 11: 112-115
96. Yonzan H, Tamang JP. 2009. Traditional processing of selroti-A cereal based ethnic fermented food of the Nepalis. Indian J Tradit Knowl 8(1):110-114