ABSTRACT
4Fermented foods have become an essential part of our daily diet. Various milk, vegetables, cereals-legumes, meat, and fish-based fermented foods might have evolved in the dietary, religious, and cultural ethos of individuals living in the regions of the world and owe their origin. Employing selected starter strains such as that have an ability to produce flavor components, vitamins, enzymes, antimicrobial compounds or exopolysaccharides, or health beneficial microbes, that is, probiotics within the matrix of fermented foods will help to develop novel functional fermented foods by utilizing the traditional indigenous technologies. It may help to spread fermented foods of different regions and provide a range of choice of food to consumers worldwide. Moreover, industrial manufacturing of fermented foods would serve to improve the livelihood of rural as well as urban population with generation of new source of income and employment particularly for poor and needed.
