Traditional fermented food

Fermentation is a traditional preservation method that involves the breakdown of carbohydrates

and other nutrients by beneficial bacteria or yeast. This transformative process not only
enhances the flavor and texture of foods but also unlocks a myriad of nutritional advantages.
Fermented Indian superfoods are known for their rich probiotic content, essential vitamins and
minerals, increased digestibility, and unique flavors.

Fermented Indian superfoods offer a range of options to tantalize your taste buds while
nourishing your gut. These foods not only provide essential nutrients but also promote a healthy
gut microbiome, support digestion, boost immunity, and may even aid in weight management.

Cereal based fermented foods of India

Cereal grains constitute a major source of dietary nutrients all over the world. Although
cereals are deficient in some basic components (e.g. essential aminoacids), fermentation may
be the most simple and economical way of improving their nutritional value, sensory
properties, and functional qualities. In view of this, cereals have been chosen as raw materials
for the production of fermented foods. Some of the commonly used traditional fermented
foods are as follows.
• Idli

A fermented, thick suspension made of a blend of rice (Oryza sativum) and dehulled
black gram (Phaseolus mungo) is used in several traditional foods in Southeast Asian
countries. Among them, idli and dosa are very popular in India and Sri Lanka.
Traditionally, for idli preparation the rice and black gram are soaked separately. After
draining the water, rice and black gram are grinded independently, with occasional
addition of water during the process. The rice is coarsely ground and the black gram is
finely ground. Then the rice and the black gram batters are mixed together (2:1 ratio)
with addition of a little salt and allowing to ferment overnight at room temperature
(about 30 ºC). Finally, the fermented batter is placed in special idli pans and steamed
for 5–8 min.
The lactic acid bacteria Leuconostoc mesenteroides, Streptococcus faecalis,
Lactobacillus delbrueckii, Lactobacillus fermenti, Lactobacillus lactis and Pediococcus
cerevisiae have been found to be responsible for the fermentation process, although L.
mesenteroides and S. faecalis are considered to be the microorganism essential for
leavening of the batter and for acid production in idli. The yeasts Geotrichum
candidum, Torulopsis holmii, Torulopsis candida and Trichosporon pullulans have also
been identified in idli fermentation. Fermentation of idli batter appears to have a
significant effect on the increase of all essential amino acids and in the reduction of
antinutrients (such as phytic acid), enzyme inhibitors and flatus sugars.

• Dosa
It is very similar to idli batter except that the rice and black gram are finely ground and
that the fermented suspension instead of being steamed is heated with a little oil, on a
flat plate. A dosa suspension is prepared by grinding wet rice and black gram separately
with water. The two suspensions are then mixed and allowed to undergo natural
fermentation, usually for 8–20 h. To make a dosa, the fermented suspension is spread in
a thin layer (of 1–5 mm thickness) on a flat heated plate, which is smeared with a little
oil or fat. A sol to gel transformation occurs during the heating and within a few
minutes, a circular, semi-soft to crisp product resembling a pancake, ready for
consumption is obtained. The microbiological, physical and biochemical changes of
dosa during fermentation and its nutritive value are quite similar to idli.

● Dhokla
Dhokla is also similar to idli except that Bengal gram dhal is used instead of black gram
dhal in its preparation. A mixture of rice and chickpea flour is also used as the substrate
for the fermentation. As in idli preparation, the fermented batter is poured into a greased
pie tin and steamed in an open steamer. As in other indigenous fermented foods, a
significant improvement in the biological value and net protein utilisation of dhokla due
to fermentation has been reported.
Fermented milk products

Fermented milks are popular since ancient time throughout the world. Variety of fermented
milks are popular due to its taste and apparent nutritive and therapeutic value.
Microorganisms used in manufacture of fermented milk causes pre-digestion of nutrients
present in milk and thus improves digestibility.

ACIDOPHILUS MILK
Acidophilus milk is prepared by fermentation with Lb. acidophilus. The salient feature of Lb.
acidophilus is that, it is natural inhabitant of intestinal tract of man and animals and is able to
establish there. Lb. acidophilus imparts several therapeutic benefits to the host and hence it
has become very popular.
The conventional method of acidophilus milk preparation involve inoculation of autoclaved
or severely boiled milk with 2 – 5% of Lb. acidophilus culture. The milk is then incubated at
37 °C, till the acidity reaches 1 to 1.5% lactic acid.
Acidophilus milk has a highly cooked flavour and hence it is not much popular. The
recommended dose of Lb. acidophilus is 10 7
to 10 8cells per day to derive maximum therapeutic benefits.

KEFIR
Kefir is characterized by foamy, effervescent milk product. It is fermented milk product
which involves mixed lactic acid and alcoholic type of fermentation. It is an old and historic
product from Caucasian mountains in Russia. Kefir grains are gelatineous, white or cream
coloured, irregular grains of varying size (0.5 – 2.0 cm diameter). They are made of
polysaccharide called ‘kefiran’ and are insoluble in water. Within the folds of the kefir grains
at least six functionally different groups of microorganism and yeast reside in symbiotic
relationship. All these organisms grow in association during kefir manufacture and produce
lactic acid (0.9 – 1.1 % lactic acid), alcohol (0.5 – 1.0 %) and CO2 (0.03 – 0.07%) as a major
end product.

Different groups of microorganisms present in kefir grains are:

Mesophilichomofermentative lactic Streptococci
Mesophilicheterofermentative lactic Streptococci
Thermophilic Lactobacilli
Mesophilic Lactobacilli
Yeast
Acetic acid bacteria
KOUMISS
Koumiss is a mare’s milk fermented product similar to kefir and is very popular in Russia and
Central Asia. Mare’s milk has low casein, high whey protein, high lactose and is rich in
albumin, peptone and certain vitamins. Due to its different composition koumiss prepared
from mare’s milk does not form firm curd but it remains liquid. So to prepare koumiss from
cow milk, certain modifications are required to be done for adjusting the composition of milk.
Koumiss culture consists of Lb. bulgaricus subsp. delbrueckii, Lb. acidophilus and
Kluyveromyceslactis or Kluyveromycesmarxianus. Yeast and Lactobacilli grow in association
and produces 1 – 1.5 % lactic acid, 1 – 2 % alcohol and 0.5 – 0.9% CO2.

Yogurt

Yogurt is made in a similar fashion to buttermilk and sour cream, but it requires different bacteria
and temperatures. Whole, low-fat, or skim milk is fortified with nonfat dry milk or fresh
condensed skim milk, in order to raise the total solids to 14 to 16 percent. The mixture is
heat-treated as for buttermilk and then cooled to 45.6 to 46.7 °C (114 to 116 °F). At this point a
culture of equal parts Lactobacillus bulgaricus and Streptococcus thermophilus is added to the
warm milk, followed by one of two processing methods. For set, or sundae-style, yogurt (fruit on
the bottom), the cultured mixture is poured into cups containing the fruit, held in a warm room
until the milk coagulates (usually about four hours), and then moved to a refrigerated room. For
blended (Swiss- or French-style) yogurt, the milk is allowed to incubate in large heated tanks.
After coagulation occurs, the mixture is cooled, fruit or other flavours are added, and the product
is placed in containers and immediately made ready for sale.

Many yogurt manufacturers have added Lactobacillus acidophilus to their bacterial cultures. L.
acidophilus has possible health benefits in easing yeast infections and restoring normal
bacterial balance to the intestinal tract of humans after antibiotic treatment.

Dahi

Dahi, Indian curd, is a well known fermented milk product consumed by large sections of the
population throughout the country. The PFA Act deifines dahi or curd as a semi-solid product,
obtained from pasteurized or boiled milk by souring (natural or otherwise), using a harmless
lactic acid or other bacterial cultures. Dahi may contain additional cane sugar. It should have the
same minimum percentage of fat and solids-not-fat (SNF) as the milk from which it is prepared.
Where dahi or curd, other than skimmed milk dahi, is sold or offered for sale without any
indication of the class of milk, the standards prescribed for dahi prepared from buffalo milk shall
apply.Like dahi, yoghurt is a semi-solid fermented product made from a standardized milk mix
by the activity of a symbiotic blend of Streptococcus thermophilus and Lactobacillus delbrueckii
subsp. bulgaricus cultures.
SHRIKHAND
Shrikhand is a popular fermented, sweetened, indigenous dairy product having semi-solid
consistency. It has typical sweetish-sour taste. Shrikhand is fermented milk product which is
very close to flavoured quarg of Germany. It is very popular dessert of Gujarat, Maharashtra
and part of Karnataka. Shrikhand is prepared by fermentation of milk with lactic acid
bacteria, expulsion of whey from the curd, followed by mixing with sugar, flavouring, spices
and other ingredients like fruit pulp, nuts etc. to form soft homogenous mass.