Traditional fermented foods are those foods which are popularly consumed by the community and as an integral part of our diet. Early history these foods can be prepared in the household or in cottage industries by using simple techniques. In India there are many kinds of traditional foods varying among the diverse community due to geographical indications and variation in culture. In past, the best technique for preserving food was fermentation. Fermentation is one of the oldest technologies for the production of food products with desirable properties such as extends shelf life and other organoleptic properties. Fermentation increase the shelf life of food which preserve it by using lactic acid, alcohol and acetic acid and people got beneficial bacteria to modulate the digestive system by allowing proper digestion. Fermentation can be done by formation of two products: fermented food and fermented beverages. Fermented foods and beverages are products made by microbial organisms and enzymatic conversions of major and minor food components. The main role of this review is to highlight the role of fermented foods and beverages in human life and their benifits to them.
Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5219
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