A COMPREHENSIVE STUDY OF DIFFERENT TRADITIONAL FERMENTED FOODS/BEVERAGES OF HIMACHAL PRADESH TO EVALUATE THEIR NUTRITION IMPACT ON HEALTH AND RICH BIODIVERSITY OF FERMENTING MICROORGANISMS

Himachal Pradesh, a state with diverse culture and tradition is located between 30o22'40'' north latitudes and 75o45'55'' to 79o04'20'' east longitude. The state revealed a wide range of uniqueness and variability in traditional fermented foods made of cereal, pulses and milk. Most of these items are prepared by boiling, smoking, roasting, frying and fermentation. These food items are explored for their biochemical analysis and microbial profile and main nutritional aspects. Biochemical analysis of these food items showed an acidic nature with pH in the range of 3.25-4.20. Total soluble solids were in the range of 8oB-16oB. Microbial examination of these food items, their morphological and biochemical identification and 16S rRNA of some of important microorganisms revealed the presence of Lactobacillus, Bacillus and yeast species predominantly.