Tradition meets technology: An overview of fermented bamboo shoots

Abstract

This review article explores the multifaceted significance of fermented bamboo shoots, a culinary tradition deeply rooted in the practices of local tribes in Northeastern India. The therapeutic properties of fermented bamboo shoots span anti-aging, anticancer, antioxidant, cardioprotective, and weight loss benefits, positioning them as valuable functional foods enriched with probiotics. Northeast India, encompassing the states of Assam, Arunachal Pradesh, Nagaland, Meghalaya, Mizoram, Sikkim, Manipur, and Tripura, serves as a hub for the cultivation and consumption of fermented bamboo shoot-based products. The unique microbial ecosystem associated with bamboo shoots contributes to the synthesis of diverse health-promoting compounds, with rich concentrations of glycosides and flavones. Microorganisms, including Lactobacillus species, Bacillus species, Candida species, and Saccharomyces cerevisiae play a pivotal role in the fermentation process, contributing to the distinct characteristics of these products. The active involvement of tribal communities, constituting 75% of the regional population, underscores the cultural and traditional significance of this culinary practice. The review also delineates an array of fermented bamboo shoot-based products offerings, such as ekung, heccha, eup, mesu, lung-siej, soibum, soidon, soijim, and hirring, reflecting the rich culinary diversity arising from this traditional practice. Beyond their cultural importance, these products hold substantial industrial and economic value, and are integral to the livelihoods of local communities in Northeastern India. In summary, fermented bamboo shoots have emerged as a complex resource intertwining cultural heritage, health benefits, and economic dimensions within the unique context of Northeastern Indian communities.