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Common Fermented Food Products of North-East States of India

Abstract

North Eastern India, with various ethnic groups, offers an excellent opportunity for ethno botanical studies. Indigenous and fermented foods are an intrinsic part of diet of these ethnic tribes. This paper focuses on some of the common practices followed by the indigenous tribal people of North-East India in the production of their respective fermented product. The fermentation technologies practices by the ethnic people reveal a strong correlation of these people with nature and the assessment of microbial benefits. The rich microbial diversity in various sources of fermented foods and beverages reflects that the indigenous people have been harnessing indigenous microbiota for spontaneous fermentation. Sikhamoni Borgohain*

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