The interest in potentiality and functionality of probiotic yeasts from fermented foods has
increased drastically over the years. In many fermented foods and beverages, lactic acid …

Current modern dietary patterns throughout the world have resulted in adverse health
implications. On the other hand, current agricultural practices and methods employed in food …

Kinema is a popular sticky fermented soybean food of the Eastern Himalayan regions of
North East India, east Nepal, and south Bhutan. We hypothesized that some dominant …

Jalebi is one of the oldest Indian traditional fermented wheat-based confectioneries. Since
jalebi is prepared by natural fermentation, diverse microbial community is expected to play …

One of the important dietary cultures of the Himalayan people is consumption of fermented
foods and drinking of alcoholic fermented beverages, which are traditionally produced by …

Highlights•Fungi are domesticated in Asia for production of fermented foods.•Tempe, an
Indonesian fermented soybean, is fermented by Rhizopus oligosporus.•Koji, a Japanese …

Consumption of naturally fermented milk (NFM) products is the dietary culture in India. The
mountainous people of Arunachal Pradesh in India prepare the assorted artisanal home …

The present study has been aimed at evaluating the antiobesity, antihyperglycemic, and
antidepressive potentials of Asparagus racemosus starter-based rice fermented foods. High …

This present work is aimed to screen the PGA-producing Bacillus spp. from naturally
fermented soybean foods of Arunachal Pradesh in India and to characterize the poly …

Laal dahi is a sweetened and soft pudding-like fermented milk product of the Eastern
regions of India, which has not been studied for its microbial community structures and …