File:Theme 4 Comparative Studies on the Ethnic Fermented Food Products and its Preservation Methods followed in North-East India.pdf

Summary

Most of the people present in the Northeastern states of India are tribal people whose daily diet consists of various fermented food products. These food products are mostly prepared by their own traditional methods which they have inherited from their ancestors. This paper brings together a brief comparative study on the different fermented food products that are region-specific and have their unique substrate and preparation methods. Substrates like cereals, pulses, and vegetables are fermented by the local tribe. The alcoholic beverages produced in the states have a unique taste and outsiders prefer to take the drink. Common microorganisms like Lactic Acid Bacteria (LAB), Candida sp., Bacillus sp., and Saccharomyces cerevisiae, etc., are found in these fermented food products. These products help to improve the economy of the local people and they can be commercialized with proper formulation studies in the future.