Food fermentation is a traditional method in India to preservation of food from pathogenic bacteria, fungi, and molds. In the fermentation, organic substances (sugar) mainly converted into alcohol like beer or wine. The main goals of food fermentation is enrichment of diet by development of different flavors, aromas, and textures, preservation of food by production of different acids like lactic acid, and acetic acid, elimination of anti-nutrients in food such as phytates that blocks digestion of minerals when consumed without proper cooked, and also decreases cooking time. In the current study, different raw foods fermented into katul, pendum, banana wine and other products. Katul is one of the famous traditional fermented food product of India that is consumed as a beverage, made up of rice powder paste. It has anti-oxidant, anti-microbial, anti-inflammatory and anti-atherosclerotic activities. In addition, pendum (a traditional food of India), another beverage produced from fermented Gurji paste (Setaria italican Linn. Beauv.), which is consumed by human to refresh mood, get rid of tension and tiredness. Afterward banana wine is produced by using powdered rice cake and banana pulp in the present study. For the fermentation, microbes are usually required. Beside, fermentation process, it also contributing many health benefits. Among all microbes, lactic acid bacteria (LAB) are the most studied microorganism. These bacteria provide vitamins and minerals, and other biologically active products such as peptides and enzymes such as proteinase and peptidase.

Microencapsulation of probiotic Lactobacillus plantarum and Lactobacillus casie with different Prebiotics by spray drying: Spray drying can be used to prepare many probiotic and functional foods like probiotic powder or some ready to eat packaged food. But The high temperature of spray drying kills a large number of probiotics during powder preparation, so we need to implicate some methods to improve survivability of probiotics. In present study we prepared a probiotic milk powder usimg three different types of prebiotics viz. FOS, GOS and Inulin to encapsulate the bacteria. Effect of these prebiotic on survivability of probiotic culture during drying was assayed. Addition of prebiotic fiber enhanced survivability of probiotic culture during spray drying. While without fiber there was upto 3 log reductions during spray drying but after addition of fiber there was 1 or 2 log reduction only. Survivability of culture was directly proportional to the amount of prebiotic fiber added. At 1% fiber there was up to 2 log reduction, while at 2.5% of prebiotic fibre there was 1.5 log reductions and at 5% PF there was only 1 log reduction. Survivability is significantly (p<0.5) different at different levels of fiber. However, the survivability was not affected by the type of prebiotic fiber i.e. FOS, GOS or inulin. The average size of the microcapsules after spray drying was 1-5 micron meter. There were no cracks or visible fractures present on the surface of the microcapsule indicating the less fragility of wall system. Such surface is desirable as encapsulation wall as it helps to withstand the mechanical forces and higher pressure associated with expansion and ballooning during spray drying. Moreover, it can reduce the air permeability that provides better protection of probiotic microorganisms.