what are indian fermented foods
Traditional Indian fermented foods: a rich source of lactic acid bacteria. Satish Kumar R(1), Kanmani P, Yuvaraj N, Paari KA, Pattukumar V, Arul V. Author information: (1)Department of Biotechnology, Pondicherry University, Puducherry, India.This review describes the diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods consumed in India are categorized based upon their base material.Fermented foods such as dahi, gundruk, sinki, iniziangsang, iromba, fermented rai, kanjika and handua were reported to have significant medicinal properties.Some fermented products such as koozh, dahi and kanjika are consumed unknowingly as, probiotic drinks, by local people.his review describes the diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods consumed in India are categorized based upon their base material.