Microbial diversity and functionality of traditional fermented milk products of India: Current scenario and future perspectives

Mallappa, Rashmi Hogarehalli; Balasubramaniam, Chandrasekhar; Nataraj, Basavaprabhu Haranahalli; Ramesh, Chette; Kadyan, Saurabh; Pradhan, Diwas; Muniyappa, Santhosh Kumar; Grover, Sunita

doi:10.1016/j.idairyj.2020.104941

Cited by 33 publications

(24 citation statements)

References 65 publications

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“…thermophilus , Pediococcus pentosaceous , P. acidilactici , Wiesella cibaria , W. paramesenteroides , Acetobacter spp., Acinetobacter spp., and Gluconobacter spp., Chryseobacterium spp., etc. (Dewan & Tamang, 2006, 2007; Ghosh & Rajorhia, 1990; Goel et al, 2020; Gupta et al, 2000; Joishy et al, 2019; Mallappa et al, 2021; Ramakrishnan, 1979; Shangpliang et al, 2018; Shangpliang & Tamang, 2021; Tamang et al, 2000). Few yeasts were reported from Indian fermented milk products Saccharomycopsis sp., Candida sp.…”

Section: “Ethno‐microbiology” Of Fermented Milk Productsmentioning

confidence: 99%

“…The “ethno‐microbiology” of Indian people has supplemented in understanding the diverse microbial community in naturally fermented milk products, and some of them have probiotic attributes and functionalities. However, attempts have been made to prepare probiotic fermented dairy products using starters culture(s) in India (Hati et al, 2013; Mallappa et al, 2021; Mitra et al, 2018; Sivasankari et al, 2017).…”

Section: “Ethno‐microbiology” Of Fermented Milk Productsmentioning

confidence: 99%

“…Salted and sun dried fish products are mostly prepared in North East India (Thapa, 2016) and coastal regions of India (Saritha et al, 2012). Drinking of animal milk and its fermented products is the ancient food culture of many communities in India (Tamang, 2020), among which yogurt‐like dahi (Figure 2f), fermented milk product from cow/buffalo/yak milk, is common with different vernacular names, along with other major and minor fermented milk products which are community‐specific and regions‐based (Mallappa et al, 2021; Rai et al, 2016b; Sarkar, 2008). Wine‐making and beer‐brewing are not the ancient Indian dietary culture (Tamang, 2020), instead cereal‐based mild alcoholic beverages are prepared by using traditionally prepared dry amylolytic starter cultures (Anupma et al, 2018) in the Indian Himalayan regions and tribal‐dominated regions in India.…”

Section: Introductionmentioning

confidence: 99%

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“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

Tamang

2022

Journal of Applied Microbiology

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The concept of "ethno-microbiology" is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme-and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. "Ethno-microbiology" of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the "ethno-microbiology" knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption. K E Y W O R D Sbacteria, ethno-microbiology, fermented foods; alcoholic beverages, India, yeasts and moulds How to cite this article: Tamang, J.P. ( 2022) "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages.

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Section: “Ethno‐microbiology” Of Fermented Milk Productsmentioning

confidence: 99%

Section: “Ethno‐microbiology” Of Fermented Milk Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

Tamang

2022

Journal of Applied Microbiology

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“…Despite this effort to standardize the products, aiming to use only selected microorganisms, it has to be considered that a reduced microflora diversity could lead to products with decreased bioactivities and a lower release of post-and para-probiotics in the final product [108][109][110]. Thus, aiming to obtain a safe and health-contributing product, it is important not to underestimate the potential contribution of the autochthonous microflora in the fermentation process [111]. Since many reports suggest that regular consumption of this product can lead to the intake of a considerable amount of healthy bacteria (>10 6 log CFU/g), recent studies have focused their attention on the isolation of LAB from sauerkrauts.…”

Section: Sauerkrautmentioning

confidence: 99%

Eating Fermented: Health Benefits of LAB-Fermented Foods

Castellone

Bancalari

Rubert

et al. 2021

Foods

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Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.

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“…bacteriocins), ethanol, organic acids, fatty acids, carbon dioxide (Macori and Cotter 2018;Marco et al 2017). It is known that products resulting from LAB-induced fermentations have anti-cancer (Bindu and Lakshmidevi 2021), immunomodulatory (Qian et al 2011), anti-gastritis (Rodriguez et al 2009), Antihypertensive (Mallappa et al 2021) and, anti-allergenic effects (Drywien et al 2015). In addition, Mozaffarian et al were reported that consuming LAB fermented foods had positive effects on weight (Chen et al 2014;Mozaffarian et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Identification and biotechnological characterization of Lactic Acid Bacteria Isolated from White Cheese Samples

Akbulut¹,

Baltaci²,

Adıgüzel³

et al. 2021

Preprint

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In this study, the isolation of lactic acid bacteria were carried out from approximately one hundred white cheese samples collected from different regions of Turkey. Subsequently, phenotypic and genotypic characterization of the isolates were performed. Finally, biotechnological enzyme and bacteriocin production potentials of the isolates were determined. As a result of the analysis, a total of fourty one bacteria were isolated and seventeen of them were found to be different species. The isolates generally grew at 4–6 pH values, 0–8% NaCl and 30–40 oC. Genomic fingerprint profiles of the isolates were determined by using BOX-PCR. According to 16S rRNA sequence results, test strains belong to Lentilactobacillus kefiri, Levilactobacillus brevis, Lacticaseibacillus casei, Lacticaseibacillus paracasei, Pediococcus lolii, Staphylococcus haemolyticus, Lysnibacillus sinduriensis, P. parvulus, Lactiplantibacillus paraplantarum, Staphylococcus hominis, Lactiplantibacillus plantarum, Enterococcus faecium, Micrococcus yunnanensis, Microbacterium paraoxydans and Micrococcus aloeverae species. Since the isolate coded MA56 is 96.41% similar to Lentilactobacillus buchneri, it is thought to be a new species. Also MA19, MA25, MA43 and MA47 were determined to have multi-enzyme production potential. MA43 was found to be the only isolate producing bacteriocin.

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Microbial diversity and functionality of traditional fermented milk products of India: Current scenario and future perspectives

Cited by 33 publications

References 65 publications

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

Eating Fermented: Health Benefits of LAB-Fermented Foods

Identification and biotechnological characterization of Lactic Acid Bacteria Isolated from White Cheese Samples

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