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Browsing by Author "Neetu Kumra Taneja"

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    PublicationArticle
    Spontaneously Fermented Cereal Based Products: An Ancient Health Promoting Formulae for Consumption of Probiotic Lactic Acid Bacteria
    (AMG Transcend Association, 2023) Kamalesh Kumar Meena; Neetu Kumra Taneja; Devendra Jain; Ankur Ojha; Chakkaravarthi Saravanan; Durga Shankar Bunkar
    The adverse health effects of dairy-based products like lactose intolerance, cholesterol content, cow milk allergy, and religious sentiment are a few concerns that lead to an interest in non-dairy fermented foods and beverages prepared using cereal, legumes, and millet. Cereal fermentation by Lactic Acid Bacteria (LAB) is an ancient health-promoting technique with proven health benefits like controlling gastrointestinal disorders, managing cardiovascular diseases, cholesterol reduction, anticarcinogenic activity, immunomodulation, production of antimicrobial agents, and antitumor activities apart from providing nutrition. Several studies have explored probiotic LAB from fermented dairy products. However, limited studies are available, especially in the Indian context, that demonstrate the importance of Indian cereal-based fermented products as carriers and sources of potential probiotic strains. It is, therefore, vital to bridging the knowledge gap underlying the opportunities hidden in Indian cereal-based functional fermented products, their exploitation as a source of probiotics, and potential health benefits harbored for the global population. Therefore, this paper reviews recent research on different spontaneously fermented cereal-based foods and beverages of the Indian subcontinent, which are a potential source of probiotics, and summarizes the advances made in identifying and characterizing potential probiotic attributes of LAB strains from these products. The significance of LAB in cereal-based products, evaluation parameters of probiotic strains, experimental probiotic products, commercial potential, challenges, and future perspectives are also discussed. © 2022 by the authors.
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