Abstract
Probiotics are living microorganisms, which when taken in adequate amount, provide various
health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to
have countless health benefits, some of which include improved digestion, enhanced immunity, prevention
of cancer and diabetes. The most common group of probiotics include species of Lactobacillus,
Bifidobacterium and Enterococcus. In order to work as an effective probiotic, the microbial
strain is expected to exhibit certain desirable characteristics like acid and bile tolerance, antimicrobial
activity, adhesion to intestinal epithelium, etc. The fermented products contain a myriad of bacteria,
some of which are characterized as probiotics and are responsible for various health benefits associated
with the product. The fermented foods and drinks have been consumed in India since time immemorial.
The art of fermentation has been a part of the traditional knowledge of India for thousands
of years. The use of fermented products is strongly linked to the culture and tradition of India. Some
traditional fermented drinks of India having probiotic potential include Koozh, Toddy, Kanji, Hamei
and Handia. Further research on the probiotic potential of traditional fermented drinks may pave a
path for their medical usage and commercial development.
Keywords:
Fermentation, hamei and handia, indian drinks, kanji, koozh, probiotics, toddy.
Graphical Abstract
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Akshra Gupta
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