Ameer Khusro
Fermentation of foods has been an immense area of interest since ancient periods. Fermentation is one of the oldest processes of biotechnology, which represents the formation of certain products by the action of microorganisms. As a matter of fact, autochthonous microorganisms present in foods are not only involved in the fermentation process but also preserve the perishable foods and provide health-inducing benefits to consumers (Farhad et al., 2010). Fermentation of foods is generally carried out by naturally or spontaneously, back-slopping or by the supplementation of active starter cultures. Fermentation provides several benefits to humankind by improving nutritional and sensorial qualities of foods. Research on fermented foods and its global productivity had escalated rapidly in the 21st century. Over the past few years, the demands of functional foods have increased tremendously again due to their medicinal values. Health beneficial aspects of Indian fermented foods have been investigated extensively in the past. Considering the techno-functional significance, traditional fermented foods occupy an important place in the diet of Indian people, particularly from southern regions of India. Ethnic people of Tamil Nadu (a southern state of India) prepare varieties of traditional fermented foods using locally available raw sources as ideal substrates. Vegetables, bamboo shoots, beans, milk, cereals, and millets are the most common substrates used for the preparation of fermented foods. Traditional fermented foods of Tamil Nadu are prepared with prominent knowledge of indigenous people, which has auspicious market value due to enormous growing demand day by day.
