Fermented Bamboo Shoots: A Riche Niche for Beneficial Microbes

Abstract

Recent reports and studies have witnessed the evolution of bamboo shoots (BS) from grass to health foods. Bamboo shoots contribute to traditional delicacy of majority of Asian countries like China, Japan, US, North East India, Thailand, Nepal, Bhutan, Korea, Malaysia and Indonesia. In India, bamboos are harvested annually in Sikkim, Meghalaya, and Mizoram. Besides, low in fat and cholesterol, but very high in potassium, carbohydrates and dietary fibres, these are lately being recognized foods of health importance. These also contain nutritious and active materials (vitamins and amino acids) and antioxidants (flavones, phenols and steroids). Fermented bamboo shoots not only have extended shelf life but fermentation also enhances the safety of foods using the natural microflora and their antibacterial compounds. Lactic acid bacteria (LAB) are the dominant microorganisms in ethnic fermented vegetables and bamboo shoot products of the Himalayas. Various tradition foods prepared from fermented bamboo shoots can be a potential source of LAB. LAB prevalent during fermentation process, produce various aroma component, acid, bacteriocins and exopolysaccharides which contribute to the development of some characteristic properties such as taste, visual appearance, texture, shelf life and safety. The present review aims to deliberate over the nutritional and medicinal properties of bamboo shoots, their industrial importance and how these offer to be a rich niche for bioprospecting LAB. The article also emphasizes on the functional and technological attributes of natural microbial flora of different fermented bamboo shoot products which position them as one of the most suitable traditional foods with immense health benefits for human consumption.