Cultured Complexity of Microbes and Attributes of Indian Fermented Beverages

Abstract

The review unveils the microbial intricacies behind traditional Indian fermented beverages , elucidating the metabolic pathways shaping their unique flavors, aromas, and health benefits. Amino acid and fatty acid metabolisms contribute to diverse aroma compounds , while organic acid production influences acidity and tanginess. Microbial diversity , strain-level variations, and synergistic interactions add layers to the fermentation process. Ingredient influences in beverages like Lassi, Chhang, Kanji, Toddy, Feni, Apong, Kodo Ko Jaanr, and Handia are dissected. The role of yeast such as Saccharo-myces cerevisiae, Torulaspora delbruecki, Pichia anomala in fermentation and health aspects of probiotic microorganisms, such as Lactobacillus and Bifidobacterium, are highlighted. The article emphasizes the need for careful handling to maintain microbial viability and stability. It also explores the potential for innovation in commercial production while preserving the authenticity of traditional beverages. The article provides a concise overview of the intricate microbial tapestry that defines Indian fermented beverages .