Indigenous Fermented Plant Foods of North-East India: Microbial Diversity, Nutritional Transformation and Functional Properties

Abstract

Indigenous fermented plant foods of North-East India represent an important intersection of traditional knowledge, microbial biodiversity and nutritional resources. This review critically examines the ethnobotanical diversity, fermentation-associated microorganisms, biochemical transformations and functional properties of traditional plant-based fermented foods, with particular emphasis on bamboo shoot, soybean and leafy vegetable products. Recent studies reveal distinct microbial communities, with lactic acid bacteria predominantly associated with fermented bamboo shoots and Bacillus species playing a major role in alkaline soybean fermentation. Microbial enzymatic activities contribute to carbohydrate metabolism, protein hydrolysis, modification of secondary metabolites and reduction of selected antinutritional compounds, thereby influencing nutritional composition, sensory characteristics and potential bioactivity. Evidence also indicates antioxidant, antimicrobial and probiotic-associated properties, although their physiological relevance remains insufficiently established. Advances in metagenomics and metabolomics have improved understanding of microbial diversity and metabolic potential; however, limitations persist in functional validation, microbial safety assessment and fermentation standardization. Integrating indigenous knowledge with multi-omics approaches and controlled fermentation studies could facilitate the conservation of traditional food heritage and the development of safe, nutritionally valuable and scientifically validated functional foods.