ABSTRACT
Assam is a state in Northeast India, situated south of the eastern Himalayas along the Brahmaputra and Barak River valleys is home to many ethnic communities who have been residing for hundreds of years. They represent multi-ethnic, multi-linguistic and multi-religious societies unique in their own. The communities depend primarily on fermented food products that differ in terms of their names, ingredients used and methods of preparation. Each community follow their own traditional knowledge of food fermentation that has been passed on from generation to generation. This customary is associated with societal makeup. Three major ethnic communities of the region are the Rabha Hasongs, the Mishings and the Karbis. They inherit a rich tradition of indigenous fermentation for preparation of ethnic food. The starter cultures are prepared from rice or other cereals like millets, maize and lesser known ethnic fruits. The use and addition of plant extracts and condiments have been observed that are known to enhance the quality traits of the fermented products. Recent studies have confirmed the identity of the microbial consortia responsible for ethnic fermentation. These primarily include yeasts, lactic acid bacteria and some fungi. Both Saccharomyces and non-Saccharomyces yeasts like Pichia anomala, Wickerhamomyces, Saccharomycopisis fibuligera, Rhodotorula, 272 Candia tropicalis and Candida glabrata have also been observed. The effects of secondary metabolites produced during fermentation are not in the literature. The role of plant phytochemicals in microbial sustenance and fermentation efficiency has never been studied. It is envisaged that value addition of these indigenous food materials can provide industrially important products of commercial importance.
