Traditional Indian Fermented Foods: a rich source of lactic acid bacteriaFocus: Indigenous fermented foods that are explored and unexplored for LAB

Student Name: Xin Xi KiongStudent ID: 2179423Subject: ESUS 2Tutor: Kathleen Mitchell

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

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 (Hordeumvulgare)

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

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, Lactococcuslactis, Streptococcus lactis

Low water activity

(Wikipedia, 2014)(Petit Chef)

Kadi

Milk-based fermented foods

LAB convert lactose into lactic acid

Prepared by simply adding LAB to milk of cow, buffalo or yak

Dahi – mesophiliclactococci 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 ayurvedicmedicinal 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)

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)

Traditional Health BenefitsImportance 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)

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_Porridge_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.