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Ethnic Fermented Foods and Beverages of India: Science History and Culture pp 647–685Cite as

Ethnic Fermented Foods and Beverages of West Bengal and Odisha

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Abstract

West Bengal and Odisha are the two neighbouring states in India. Due to the climatic variations, a large number of crops, vegetables and fishes are produced in this region. Therefore, diverse numbers of fermented foods are prepared which can be categorized into four different groups (cereal- and pulse-based, plant-based, dairy-based and fish-based). In this chapter, we focused on the traditional preparation process, microbiology, nutritional value, optimization and commercialization of the fermented foods prepared in West Bengal and Odisha. The native people usually practise their indigenous knowledge for preparation of the fermented foods. They unknowingly use the microbes for fermented food preparation. Among the microbes, yeast, mould, lactic acid bacteria and Bacillus (B.) sp. majorly took part in the fermentation process. However, most of the fermented foods did not achieve significant scientific attention. This fact may lead to the disappearance of the traditional knowledge. Therefore, it is essential to explore the nutritional content and health benefits, detect critical control point, optimize preparation process and eventually commercialize the traditional fermented foods.

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Author information

Authors and Affiliations

  1. Department of Biological Sciences, Midnapore City College, Paschim Medinipur, West Bengal, India

    Kuntal Ghosh

  2. Department of Physiology, Bajkul Milani Mahavidyalaya, Purba Medinipur, West Bengal, India

    Saswati Parua Mondal

  3. Department of Microbiology, Vidyasagar University, Midnapore, West Bengal, India

    Keshab Chandra Mondal

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  1. Kuntal Ghosh
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  2. Saswati Parua Mondal
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  3. Keshab Chandra Mondal
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Editors and Affiliations

  1. School of Sciences, Department of Microbiology, Sikkim University, Gangtok, Sikkim, India

    Jyoti Prakash Tamang

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Ghosh, K., Mondal, S.P., Mondal, K.C. (2020). Ethnic Fermented Foods and Beverages of West Bengal and Odisha. In: Tamang, J. (eds) Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_23

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