ABSTRACT
Cereal- and legume-based fermented foods are a major part of the human diet in several countries across the world. In India, traditional fermented foods like idli and dosa are consumed as breakfast, which delivers a balanced diet of both the carbohydrates and proteins. Microbial fermentation plays an important role in the development of desirable texture and add flavor of food. Lactic acid bacteria and yeasts facilitate Idli and dosa batter fermentation, which enhance nutritional value and shelf life of the product. These foods are also preferred by all people, including infants, grown-ups, and patients, because they can be easily digestible and possess high nutritional value. Currently, commercial production of these foods is an emerging business in India and across the world owing to its high demands. Nowadays, several researchers have been assessing the probiotic potentials of lactic acid bacteria isolated from these fermented foods.
