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India has a rich and diverse food culture, with a wide variety of fermented foods playing a significant role. The process of fermentation involves a plethora of microorganisms, including filamentous fungi, yeast, and various bacteria like cocci and bacilli. The intricate relationship between the raw materials, microbial communities, and the cultural practices of different tribes has given rise to over 200 types of fermented foods in the region. Here we describe the flavor formation from the Gram-positive bacteria isolated from the fermented foods.

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Isolation of Gram-Positive Bacteria Responsible for Flavor Production from Fermented Foods

  • 章节

  • 发表日期：

    2025年

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  • Debashree Borthakur,
  • Bipin Kumar Sharma,
  • Shanthipriya Ajmera

摘要

India has a rich and diverse food culture, with a wide variety of fermented foods playing a significant role. The process of fermentation involves a plethora of microorganisms, including filamentous fungi, yeast, and various bacteria like cocci and bacilli. The intricate relationship between the raw materials, microbial communities, and the cultural practices of different tribes has given rise to over 200 types of fermented foods in the region. Here we describe the flavor formation from the Gram-positive bacteria isolated from the fermented foods.