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.