Ethnic Fermented Foods and Beverages of Sri Lanka

  • Sagarika Ekanayake


In Sri Lanka, fermented foods, though not many, have been used as meals or part of a meal from ancient times, and they are fitted into the meal pattern in a variety of ways. Sri Lanka being a land of multiethnic groups, the cuisine is influenced by the Portuguese, Dutch, Malays, Arabs, and the South Indians who have left their culinary characteristics. This chapter summarizes various aspects of fermented food products, some traditional products specific to the country which are not many, and also some fermented foods that are produced in Sri Lanka and consumed by all Sri Lankans. The products described are categorized into milk-based products, cereal- and legume-based products, vegetable products, fish- and meat-based products, and alcoholic beverages. The enhancement of nutritive value and health benefits obtained by consuming such products is not well documented and known by many people. Therefore, it is important to carry out further investigations regarding the nutritive value and health effects of various fermented foods available in Sri Lanka.


Lactic Acid Bacterium Fermented Food Fermented Milk Acetic Acid Bacterium Leuconostoc Mesenteroides 
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Copyright information

© Springer India 2016

Authors and Affiliations

  1. 1.Department of Biochemistry, Faculty of Medical SciencesUniversity of Sri JayewardenepuraNugegodaSri Lanka

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