Indigenous Fermented Foods as a Potential Source of Probiotic Foods
Food fermentation, known to preserve and improve the nutrition value, has been used traditionally since long back as a portion of human nutrition/diet throughout the world. Further, fermented foods provide health promoting benefits owing to the presence o
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Indigenous Fermented Foods as a Potential Source of Probiotic Foods Saurabh Jain, Arnab Chatterjee, Surbhi Panwar, Ashok Kumar Yadav, Rita S. Majumdar, and Ashwani Kumar
Abstract Food fermentation, known to preserve and improve the nutrition value, has been used traditionally since long back as a portion of human nutrition/diet throughout the world. Further, fermented foods provide health promoting benefits owing to the presence of functional properties that have been produced during the fermentation process by using the functional microorganisms present in the functional foods. These functional properties include probiotics properties, antimicrobial, antioxidant, peptide production, etc. These fermented foods can be exploited as a probiotic carrier due to the presence of lactic acid bacteria in them. This chapter is aimed to provide the detailed insight on fermented probiotic foods along with their benefits (nutritional and health) to the customers. Keywords Food fermentation · Lactic acid bacteria · Probiotics · Human nutrition · Health benefits
S. Jain Department of Applied Science, Jai Parkash Mukand Lal Innovative Engineering and Technology Institute, Radaur, Haryana, India Department of Biotechnology, Sharda University, Greater Noida, Uttar Pradesh, India A. Chatterjee · A. Kumar (*) Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India S. Panwar Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, Uttar Pradesh, India A. K. Yadav Centre for Molecular Biology, Central University of Jammu, Samba, Jammu and Kashmir, India R. S. Majumdar Department of Biotechnology, Sharda University, Greater Noida, Uttar Pradesh, India © Springer Nature Singapore Pte Ltd. 2021 G. Goel, A. Kumar (eds.), Advances in Probiotics for Sustainable Food and Medicine, Microorganisms for Sustainability 21, https://doi.org/10.1007/978-981-15-6795-7_3
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Introduction
The persisting evidence of science confirm the presence of nutritious and non-nutritious components in fermented food products. They bear the ability to conjugate the function of distinct targets of body which reflect upon health and welfare of consumers. It is estimated that almost 90% of the fermented foods and alcoholic drinks produced naturally all over the world are prepared at home traditionally. Various kinds of naturally functional microorganisms are observed in fermented foodstuffs and beverages (Tamang et al. 2016). The whole period of human history has observed food fermentation as a mechanism which helped in ameliorating the dietetic value of foods. When food is being fermented, probiotic microorganisms alter the chemical composition elements of raw stuffs which are originated from plants or animals. It helps in enhancing the bioavailability of nutrients, upgrading sensory quality, bestow bio-conservative effects, and producing antioxidant and antimicrobial compounds which impact beneficially upon health (Nkhata et al. 2018). Species of Lactobacillus, Lactococcus, Leuco
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