Botanical fermented foods have been shown to improve human health, based on the activity of potentially beneficial lactic acid bacteria (LAB) and yeasts and their metabolic outputs. However, few studi
Shidhal or chepa shutki is one of the major traditional fermented fishery products of Bangladesh where a large part of Bangladeshi people use it as various food items. It is a salt-free, solid, semi-f
Microbial community structure and population dynamics during spontaneous bamboo shoot fermentation for production of ‘soidon’ (indigenous fermented food) in North-east India were studied using cultiva
