Comparative Studies on the Ethnic Fermented Food Products and its Preservation Methods with Special Focus of North-East India

Abstract

Most of the people present in the North-eastern states of India are tribal people whose daily diet constitutes 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 which are region specific and have their unique substrate and preparation methods. The substrates like cereals, pulses and vegetables are fermented by the local tribe. The alcoholic beverages produced in the states have unique taste and out siders preferred to take the drink. The 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 it can be commercialized with proper formulation studies in future.