FOOD TRADITION IN INDIA
PROBIOTIC
India
has a wide range of culture, language, costumes and food. Every state in India
has a unique identity in the form of literature, music as well as taste.
Various experiments have proved that the Indian food culture has a scientific
base structure. Fermented foodstuff is an important type of Indian food
culture. Bacteria plays vital role in the fermentation process in Indian
traditional food. ‘Anarse’, ‘Appe’ in Maharashtra, ‘Dosa’, ‘Idli’ in southern
India and universally accepted Indian food like Curd, Buttermilk, Lassi are
some of the classic examples of Indian traditional fermented food.
Human body contains a variety of
bacteria, some of them cause disease and are known as ‘Pathogen’. On the other
hand, some have the capability to colonies in our intestine and enhance
resistance of our body against pathogenic diseases. Such bacteria prohibit
colonization of pathogens e.g. Salmonella, Vibrio etc. in
intestine. These good, beneficial bacteria are known as Probiotics. Though the
concept of probiotics has recently showed its existence, it has its roots
somewhere in the past. For example, blessing a family member with curd and
sugar before the person leaves home for travelling was one of the rituals
followed by Indians has a scientific approach. Lactobacilli bacteria
play a crucial role in the fermentation process of curd which prohibits
pathogen to colonize into our system and helps in increasing the resistance
power of the human body.
Indian traditional fermented food
can be classified into two types. One type of a fermented food is made up of
milk in which the process of steaming is not included. And the other is known as steamed fermented food. India is
the only country to produce steamed fermented food products. Most of the
bacteria’s get damaged in the steaming process. Professor Dr. Sham Diwanay and
Professor Rajan Walhe, the faculty members of Pune’s well known Abasaheb
Garware College have proven that the bacteria that can survive in the steaming
process helps human body to overcome various diseases and acts as a probiotics.
In Europe, in the ancient times, the
intestines of the sacrificed animals were cleaned and used to store milk. These
intestines were hanged from the roof and were moved occasionally by the
residents. People drank this milk and are known to live over hundred years.
This was the source of inspiration for Dr. Diwanay to start his experiments.
Recently the duo is conducting an
experiment on Indian traditional food specially South Indian dishes idli and dosa. They have isolated bacteria from these food items. A series
of tests are used to answer questions like:
are these bacteria probiotics? What is the level of acid tolerance, bile
salt tolerance and temperature tolerance of these and do these bacteria cause
disease or not? Haemolysis test is being
used as a tool of experiment. The results have shown the high amount of
probiotic bacteria is present in the steamed preparations. These bacteria
prohibit growth and multiplication of pathogenic bacteria like Salmonella Vibrio in laboratory conditions. Professor Diwanay isolated and
identified number of bacteria with probiotic potential. Some of these inhibit
the growth of Candida albicans (a
pathogenic yeast) which causes oral as well as vaginal infections. Probiotics
are not curative but a preventive measure. Also under his guidance Mr.
Harshwardhan Jadhav, a M. Sc.
Microbiology student prepared an innovative product “Probiotic Chocolate”. This
work is appreciated and honored at National level conferences. Even doctors compulsorily
prescribe probiotic medicines as a supplement to antibiotic therapy.
Antibiotics hamper the growth of beneficial bacteria in our body. Hence,
traditionally fermented food is the key to make our life healthier and happier.
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