Probiotic microorganisms from non-dairy traditional fermented foods

Abstract Background Food fermentation has been practiced since prehistoric times and developed over the years with modification in substrates, processes and technologies. It is carried out by microbial cultures with techniques such as back slopping and enrichment enhancing the organoleptic property, nutrient availability and storage life of food and in many cases contributing beneficial microbes to the diet of the consumer. Scope and approach The microorganisms involved in fermentation greatly vary according to the food product. One of the major groups of microbes used in traditional and industrial fermentation of cereals includes the lactic acid bacteria, many of which are known to have probiotic characteristics followed by yeast and mould. While dairy fermented foods have received attention as a source of probiotic microbes, those in non-dairy foods especially millets and cereal mixtures have not been documented. Traditional fermented foods of animal origin as well as other plant foods such as pulse, fruits and vegetables are also discussed. The review examines the presumptive probiotic bacteria found in non-dairy fermented foods around the globe. Key findings and conclusions This review is an attempt to collate the scientific progress with respect to probiotics in millet fermented foods, particularly of Africa and Asia. India has the largest documented number of fermented foods followed by Korea especially made with cereals. These fermented foods containing presumptive probiotic microorganisms may serve as probiotic supplements that are affordable as opposed to expensive probiotic formulations.