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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 1873-1883
DOI: https://doi.org/10.20546/ijcmas.2018.704.214


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:

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 product they enhance the nutritional property, with increasing the therapeutic property of the food. Fermented food must be eaten daily in human diet and some standardization technique should be developed so as these fermented product can be sale in the market which will be source of income generation to the villagers.


Keywords: Fermentation, Lactic acid bacteria, traditional, Food, Beverage
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How to cite this article:

Rawat, K., A. Kumari, S. Kumar, R. Kumar and Gehlot, R. 2018. Traditional Fermented Products of India.Int.J.Curr.Microbiol.App.Sci. 7(4): 1873-1883. doi: https://doi.org/10.20546/ijcmas.2018.704.214