New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Sub-Continent

Abstract

Indian traditional fermented foods have been part of the society, intertwined with health and religion, since ancient times. Indian traditional foods are highly diverse in terms of sheer number and also within the same product, showing many local and regional variations. Along with the diversity of the foods, the diversity of fermentation flora has also increased. In addition, the Indian population is unique as the traditional foods still constitute the major part of the daily diet. This chapter outlines Indian fermented foods, historical background, the microflora responsible for fermentation, flavour and aroma, advanced biotechnological innovations towards traditional fermented food, such as the use of starter culture/adjunct microbial cultures, packing technologies, functional properties, health benefits and commercialization of traditional fermented food products. Researchers, entrepreneurs and consumers at a global level will benefit from the diversity of traditional Indian fermented foods and their functional aspects.