• Dr. DEBASREE GHOSH
• Dr. PARIMAL CHATTOPADHYAY

Fermented foods in India are categorized based upon their base material. Fermented foods such as Dahi, Idli, Dosa, Sidra, Sukuti etc. As India’s population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for people. Among the food items, milk, fruits and vegetables are easily perishable due to their high water activity and nutritive values that are critical in our country for favoring growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including an increase in nutritive value and flavors, reducing cooking time, and reduces toxicity. As a whole, the traditional fermented milk, fruits and vegetables not only serve as food supplements but also attribute towards health benefits. The objective of this review is to describe important fermented products of India and their significance.

Traditional fermented foods, Lactic acid bacteria, Dahi, Alcoholic beverage.

"SURVEY OF TRADITIONAL FERMENTED FOODS AVAILABLE IN INDIAN MARKET-A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 7, page no.1480-1491, July-2020, Available :http://www.jetir.org/papers/JETIR2007183.pdf

"SURVEY OF TRADITIONAL FERMENTED FOODS AVAILABLE IN INDIAN MARKET-A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 7, page no. pp1480-1491, July-2020, Available at : http://www.jetir.org/papers/JETIR2007183.pdf