The word fermentation involves microbial action on susceptible organic substrates and decomposes into chemical elements under either aerobic or anaerobic conditions. The term fermented foods is used to describe a special class of food products characterized by various kinds of carbohydrate breakdown in the presence of probiotic microorganisms. Most of the fermented foods contain a complex mixture of carbohydrates, proteins, fats and etc. undergoing modification simultaneously under the action of variety of microorganisms and enzymes.

In addition to the roles of fermentation in preservation, it provides variety to the diet. The end products of fermentation are acids and alcohols are inhibitory to the common pathogenic microorganisms which may found in foods. Some of the beneficial effect of fermented food which contains probiotic organism’s consumption includes –

1. Improving intestinal tract health.

2. Enhancing the immune system.

3. Synthesizing and enhancing the bioavailability of nutrients.

4. Reducing symptoms of lactose intolerance.

5. Decreasing the prevalence of allergy in susceptible individuals.

6. Reducing risk of certain cancers.

These benefits are from probiotic consumption might be because of modifying gut pH, antagonizing pathogens through productions of antimicrobial compounds, stimulating immunomodulatory cells and producing lactase.

Fermenting organisms

The fermenting organisms include LAB (Lactic Acid Bacteria) such as Leuconostoc, Streptococcus, Lactobacillus, Enterococcus, Aerococcus and Pediococcus spp.  The yeasts involved in fermentation are of the species Saccharomyces and Debaryomyces. Moulds used in milk and cheese fermentation are Penicillium, Mucor, Geotrichium and Rhizopus species. The fermented food products in Asia can be categorized into five groups:

1. Fermented soybean products.

2. Fermented fish products.

3. Fermented vegetable products.

4. Fermented bread and porridge products.

5. Alcoholic beverages.

Probiotics are involved in all of these fermentations to a varying extent, having either positive or negative effects on the products. Probiotics are defined as ‘live microorganisms which when administered in adequate amounts confer a health benefit on the host’. Probiotics can be consumed as food component or as a non-food component. The common probiotic bacteria used in commercial products are of the genera Lactobacillus and Bifidobacterium.

Probiotics in the fermented foods have positive health impact in Lactose intolerance, Urinary tract infections in woman, Gut function, Traveler’s diarrhoea, Antibiotic associated diarrhoea, Gastritis, Inflammatory bowel disease (IBD), Irritable bowel syndrome (IBS), Colorectal cancer (CRC), Immune function,  Infant health and Atopic dermatitis.

1. Improvement of nutritional quality:

Fermented foods are more nutritious. Microorganisms involved in fermentation are not only catabolic, they are also anabolic and synthesize several complex vitamins and also liberate nutrients which are locked into plant structures and cells by indigestible materials.  A number of foods especially cereals are poor in nutritional value and they constitute the main staple diet of low income populations. However, LABs ‘and yeast fermentation has shown to improve the nutritional value and digestibility of these foods.

2. Anticarcinogenic effect:

Several studies proved that fermented foods can work against certain types of cancer. In many animal studies it was showed that Lactic acid bacteria exert anticarcinogenic effect either by prevention of cancer initiation or by suppression of initiated cancer or improving immune response or reducing mutagenicity of chemical mutagens.

3. Lowering of serum cholesterol:

Reports indicated that fermented food products to have hypocholesteraemic effect. It is suggested that intake of large quantities of fermented milk furnish factors that impair the synthesis of cholesterol. These facts further confer to reduce cardiovascular disorders.

As proof of the health advantages of fermented food products mounts and modern production makes these products accessible to world populations, one can envision that the consumption of fermented food products will reach a new milestone.

Chaitanya R. Itagi- Assistant Professor
Dept. of Food Science and Nutrition,
College of Community Science – UAS, Dharwad , Karnataka.
Email: itagicr@uasd.in or itagichaitanya@gmail.com
Mob: 9449970666

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