ABSTRACT
Since the dawn of civilization the use of fermented foods has been treated as an integral part of our food habit. The traditional fermented foods have been prepared using indigenous technology and are popularized across the globe. Several dairy and nondairy fermented foods have been placed in human diet chart to overcome the nutritional scarcity. Lactic acid bacteria (LAB) are predominant microorganisms which are usually employed in making dairy based fermented products. Whereas, yeast and acetic acid bacteria (AAB) has been widely applied in fermentation technology in preparing both alcoholic and nonalcoholic beverages. Apart from nutrition, fermented foods have played pivotal roles in health security. The microorganisms in food stuff act as probiotics and have antagonistic activity against pathogenic microorganisms such as Pseudomonas aeruginosa, Klebsiella pneumonia, Helicobacter pylori, Listeria monocytogenes, Enterococcus faecalis etc. Several health risks like hypertension, high cholesterol, obesity, cancer etc. have been reduced by the intake of curd, yoghurt, butter milk, kimchi, miso, sauerkraut etc. in regular fashion. On the whole, it can be said that the traditional production of fermented foods and beverages have enormously developed the socio-economic status.
