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Fermented foods of the Indian subcontinent

  • R. Sankaran

Abstract

Fermented foods form an important part of the diet in South East Asia, the middle East and Africa. Because of their high nutritive value, organoleptic characteristics and easy digestibility, they are of late becoming increasingly popular in the developed world also. They are the results of the activity of a few species of microorganisms among the thousands of species of bacteria, yeasts and moulds. These are the lactic acid bacteria, acetic acid-producing bacteria and certain alcohol-producing yeasts and moulds. It is a relatively low energy preservation process which increases product shelf life and reduces the need for refrigeration or other energy intensive operations in food preservation (Wood, 1985).

Keywords

Lactic Acid Bacterium INDIAN Subcontinent Starter Culture Fermented Food Fermented Milk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Thomson Science 1998

Authors and Affiliations

  • R. Sankaran

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