India is traditionally rich in microbial diversity since ancient times. As the production and consumption of traditional fermented food products become increasingly relevant in the face of rapidly increasing population and food insecurity, more research and development to ensure the safety and nutritional quality of these fermented products is warranted. In addition to preservation, fermented foods can also have the added benefits of enhancing flavor, increased digestibility, improving nutritional and pharmacological values (Jeyaram et al., 2009). Lactic acid bacteria have contributed in increased volume of fermented foods worldwide especially in foods containing probiotics or health promoting bacteria. Probiotics are live microbial, dietary supplements or food ingredients that have a beneficial effect on the host by influencing the composition and metabolic activity of the flora of the gastrointestinal tract.