Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
Fermented foods are of great importance for their extended shelf life, nutritional value, safety, health benefits and additional sensory attributes. The Lactic Acid Bacteria plays a major role in most of the fermented foods. Thereby, an indigenous fermented rice product (Neeragaram) from southern part of India was studied along with the similarly fermented oats product. The products were earlier s