Chapter 3 - Recent trends in fungal dairy fermented foods

Abstract

India is the largest world’s largest milk producer, with 22% of global production. The fermentation of milk is considered to be the oldest method to increase its shelf life. Fermented dairy food products with a diverse microbiota have been an important component of our diet. These food products, besides being well preserved, serve as significant sources of proteins, vitamins, minerals, and other nutrients. The key contributors to the milk fermentation are lactic acid bacteria (LAB), comprised of an ecologically diverse population of microorganisms. However, although relatively limited, several fungal species (yeasts and molds) of different orders have also been well established to play an active role in fermented foods. With attractive health benefits, fermented food industries have not only been able to attract a large number of consumers, but also have a major impact on the economic growth of their country. To meet the ever-growing consumer demands, modern fermentation technologies rely on defined starter cultures possessing desirable characteristics that help to ensure high consistency and commercial viability. Unlike the early dairy fermentations which were the result of spontaneous activity of the indigenous microbiota of the milk, molecular-based approaches have the potential to design novel starters, facilitate accurate species identification, and develop products with diverse and complex flavor profiles. In vitro and in vivo studies are also investigating the probiotic potential of fungal species and their therapeutic approach for the prevention and treatment of several health disorders.