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Current Nutrition & Food Science

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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

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Review Article

Probiotic Potential of Traditional Indian Fermented Drinks

Author(s): Mahima Maheshwari, Akshra Gupta and Smriti Gaur *

Volume 16, Issue 5, 2020

Page: [638 - 643] Pages: 6

DOI: 10.2174/1573401315666190821113406

Price: $65

Abstract

Probiotics are living microorganisms, which when taken in adequate amount, provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to have countless health benefits, some of which include improved digestion, enhanced immunity, prevention of cancer and diabetes. The most common group of probiotics include species of Lactobacillus, Bifidobacterium and Enterococcus. In order to work as an effective probiotic, the microbial strain is expected to exhibit certain desirable characteristics like acid and bile tolerance, antimicrobial activity, adhesion to intestinal epithelium, etc. The fermented products contain a myriad of bacteria, some of which are characterized as probiotics and are responsible for various health benefits associated with the product. The fermented foods and drinks have been consumed in India since time immemorial. The art of fermentation has been a part of the traditional knowledge of India for thousands of years. The use of fermented products is strongly linked to the culture and tradition of India. Some traditional fermented drinks of India having probiotic potential include Koozh, Toddy, Kanji, Hamei and Handia. Further research on the probiotic potential of traditional fermented drinks may pave a path for their medical usage and commercial development.

Keywords: Fermentation, hamei and handia, indian drinks, kanji, koozh, probiotics, toddy.

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