Research Article | | Peer-Reviewed

Fermented Bamboo Shoot Health Benefits and Applications

Received: 20 January 2024     Accepted: 31 January 2024     Published: 20 February 2024
Views:       Downloads:
Abstract

The term "bamboo" evokes images of a hollow stick, embodying not just a simple plant but a source of numerous health benefits. In northeast India, tribes engage in the centuries-old practice of fermenting bamboo shoots, employing a biotechnological process that not only preserves food but also unlocks a myriad of health benefits. Fermentation transforms these shoots into a powerhouse for various microorganisms, offering probiotic, anti-oxidant, anti-cancer, anti-aging, cardio-protective, and weight loss properties. Beyond their health advantages, fermented bamboo shoots hold significant commercial value in the food industry, transcending their local origins to become a global commodity akin to "green gold." Originally confined to tribal areas and local markets, these fermented bamboo stalks have gained international recognition. This article delves into the health benefits, merits, drawbacks, future perspectives, and economic value of twenty-first-century fermented bamboo shoots, positioning them as a valuable and sought-after resource. As the world embraces sustainable and natural solutions, the fermented bamboo stalks from India stand out as not only a culinary delight but also a treasure trove of health benefits, weaving a narrative of culinary tradition meeting contemporary wellness trends.

Published in International Journal of Food Science and Biotechnology (Volume 9, Issue 1)
DOI 10.11648/j.ijfsb.20240901.11
Page(s) 1-9
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Bamboo, Healthy Food, Microorganism, Probiotics, Biotechnology Industry

References
[1] Adebo OA, Njobeh PB, Adebiyi JA, Gbashi S, Phoku JZ, Kayitesi E (2017) Fermented pulse-based food products in developing nations as functional foods and ingredients. Functional Food—Improve Health through Adequate Food; Hueda, MC, Ed 77-109.
[2] Ayivi RD, Gyawali R, Krastanov A, Aljaloud SO, Worku M, Tahergorabi R (2020) Lactic Acid Bacteria: Food Safety and Human Health Applications. Dairy 1(3): 202-232.
[3] Behera SS, Ray RC, Zdolec N (2018) Lactobacillus plantarum with functional properties: an approach to increase safety and shelf-life of fermented foods. BioMed research international 9361614 18.
[4] Behera P, Balaji S (2021) Health Benefits of Fermented Bamboo Shoots: The Twenty-First Century Green Gold of Northeast India. Appl Biochem Biotechnol 1-13.
[5] Burkill IH (1966) A dictionary of the economic products of the Malay Peninsula. A Dictionary of the Economic Products of the Malay Peninsula., 2(2nd edition).
[6] Campbell-platt G (1994) Fermented foods - a world perspective. Int Food Res J 27: 253–257.
[7] Chen YS, Yanagida F, Hsu JS (2006) Isolation and characterization of lactic acid bacteria from suan‐tsai (fermented mustard), a traditional fermented food in Taiwan. J Appl Microbiol 101(1), 125-130.
[8] Darmayanti LPT, Duwipayana AA, Putra INK, Antara NS (2014) Preliminary study of fermented pickle of tabah bamboo shoot (Gigantochloa nigrociliata (Buese) Kurz). Int. J. Agric Biol Eng 8(10): 999-1004.
[9] Das AJ, Deka SC (2012) Fermented foods and beverages of the North-East India. Int Food Res J 9(2): 377–392.
[10] Das G, Patra JK, Singdevsachan SK, Gouda S, Shin HS (2016) Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review. Frontiers in Life Science 9(4): 292-312.
[11] Devi YR (2013) Bamboo forest resources of India and its role in food security-a review. Agricultural Reviews 34(3), 236-241.
[12] Dimidi E, Cox SR, Rossi M, Whelan K (2019) Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients 11(8): 1806.
[13] He MX, Wang JL, Qin H, Shui ZX, Zhu QL, Wu B (2014) Bamboo: A new source of carbohydrate for biorefinery. Carbohydr Polym.; 111: 645-654.
[14] Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75(3): 197–212.
[15] Jeyaram K, Singh TA, Romi W, Devi AR, Singh WM, Dayanidhi H (2009) Traditional fermented foods of Manipur. IJTK 8(1): 115–121.
[16] Keșa AL, Pop CR, Mudura E, Salanță LC, Pasqualone A, Dărab C (2021) Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. Plants, 10(11): 2263.
[17] Khapudang R, Sharma S, Joshi VK (2018) Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review. International Journal of Food and Fermentation Technology 8(2): 119-139.
[18] Kuttiraja M, Sindhu R, Varghese PE, Sandhya SV, Binod P, Vani S, Sukumaran RK (2013) Bioethanol production from bamboo (Dendrocalamus sp.) process waste. Biomass and bioenergy 59: 142-150.
[19] Lorenzo JM, Munekata PE, Dominguez R, Pateiro M, Saraiva JA, Franco D (2018) Main groups of microorganisms of relevance for food safety and stability: general aspects and overall description. In Innovative technologies for food preservation (pp. 53-107). Academic Press,
[20] Mir SA, Raja J, Masoodi FA (2018) Fermented vegetables, a rich repository of beneficial probiotics- a review. Ferment Technol 7(1): 1–6.
[21] Nahar S, Hasan M (2013) Effect of chemical composition, anatomy and cell wall structure on tensile properties of bamboo fiber. Engineering Journal 17(1) 6: 1-68.
[22] Ngasotter S, Waikhom D, Mukherjee S, Devi MS, Singh AS (2020) Diversity of lactic acid bacteria (LAB) in fermented fish products: a review. Int J Curr Microbiol App Sci 9(5), 2238-2249.
[23] Nongdam P, Tikendra L (2014) The nutritional facts of bamboo shoots and their usage as important traditional foods of northeast India. Int Sch Res.
[24] Nongdam P (2015) Traditional fermented bamboo shoot foods of North-East India and their characteristic natural microbial flora, 10th World Bamboo Congress, Korea. Theme: Food and Pharmaceuticals. 1–13.
[25] Prasad Rasane RK, Singh SK (2017) Fermented indigenous Indian dairy products: standards, nutrition, technological significance and opportunities for its processing. J Pure Appl Microbiol 11(2): 1199-1213.
[26] Premlata T, Sharma V, Bisht MS, Nirmala C (2020) Edible bamboo resources of Manipur: consumption pattern of young shoots, processing techniques and their commercial status in the local market.
[27] Puri HS (2003) Rasayana: ayurvedic herbs for longevity and rejuvenation. Taylor and Francis.
[28] Saranraj P, Sivasakthivelan P, Naveen M (2017) Fermentation of fruit wine and its quality analysis: A review. Aust j sci 1(2): 85-97.
[29] Satya S, Bal LM, Singhal P, Naik SN (2010) Bamboo shoot processing: food quality and safety aspect (a review). Trends Food Sci Technol 21(4): 181-189.
[30] Sharma V, Thounaojam P, Nirmala C, Bisht MS (2018) Bamboo as a forest resource and its role in enhancing global food security.
[31] Singh HD, Nongmaithem R, Bora TC, Singh NR. (2011) Comparative study of chemical properties of Soibum-A traditional fermented bamboo shoot product and its biological investigation. Int J Biosci Biochem and Bioinfo 1(2): 114-118.
[32] Singh RKP, Satapathy KK, Singh KS (2003) Common fermented food products of Manipur. Indian Journal of Hill Frmg 16: 113–115.
[33] Singh V, Shah KHN, Rana DK (2015) Medicinal importance of unexploited vegetable under North Eastern regions of India. J Med Plants Stud 3(3): 33–36.
[34] Soibam H, Ayam VS (2018) The traditional fermented foods of Meiteis of Manipur, India: a case study. Journal of Pharmacognosy and Phytochemistry 7(4): 535-539.
[35] Sonar NR, Halami PM (2014) Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India. J. Food Sci. Technol. 51(12), 4143-4148.
[36] Suresh Kumar P, Devi P, Usha Kumari K, Sangeetha A, Choudhary VK (2015) Bamboo shoots, food of future-nutritional, antioxidants, medicinal and economic importance under changing climatic conditions. In III International Symposium on Underutilized Plant Species. 647-658.
[37] Tamang B, Tamang JP, Schillinger U, Fraz CMAP, Gores M, Holzapfel WH (2008) N-Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India. Int J Food Microbial. 121(1): 35–40.
[38] Tamang B, Tamang JP (2009) Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources.
[39] Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Hutkins R (2020) Fermented foods in a global age: East meets West. Compr Rev Food Sc. Food Saf. 19(1): 184-217.
[40] Tamang JP, Tamang N, Thapa S, Dewan S, Tamang B, Yonzan H (2012) Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India. IJTK 11(1): 7–25.
[41] Thakur K, Panmei A, Lalrinsangpuii SS (2016) Japheth P. Bamboo shoots: their evolution from grass to health food. Scientific India. 4(3), 9112.
[42] Thakur K, Rajani CS, Tomar SK, Panmei A (2016) Fermented bamboo shoots: a riche niche for beneficial microbes. J Bacteriol Mycol 2(4): 87–93.
[43] Thakur K, Tomar SK (2016) In vitro study of riboflavin producing lactobacilli as potential probiotic. LWT - Food Sci Technol 68: 570–578.
[44] Thomas R, Jebin N, Saha R, Sarma DK (2016) Antioxidant and antimicrobial effects of kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract in pork nuggets. Food Chem 190, 41-49.
[45] Tsafrakidou P, Michaelidou AM, Biliaderis C (2020) Fermented cereal-based products: Nutritional aspects, possible impact on gut microbiota and health implications. Foods 9(6): 734.
[46] Van Reckem E, Geeraerts W, Charmpi C, Van der Veken D, De Vuyst L, Leroy F (2019) Exploring the link between the geographical origin of European fermented foods and the diversity of their bacterial communities: The case of fermented meats. Front. Microbiol. 2302.
[47] Vogel RF, Hammes WP, Habermeyer M, Engel KH, Knorr D, Eisenbrand G (2011) Senate Commission on Food Safety (SKLM) of the German Research Foundation. Microbial food cultures–opinion of the senate commission on food safety (SKLM) of the German Research Foundation (DFG). Mol Nutr Food Res 55(4): 654–662.
[48] Zealand FSAN, Zealand AN (2004) Cyanogenic Glycosides In Cassava And Bamboo Shoots. Food Standars Australia New Zealand (FSANZ).
Cite This Article
  • APA Style

    Ramasubramanian, S., Balasubramanian, M., Singh, C. R., Muralikrishna, R., Bharathkumar, S. (2024). Fermented Bamboo Shoot Health Benefits and Applications. International Journal of Food Science and Biotechnology, 9(1), 1-9. https://doi.org/10.11648/j.ijfsb.20240901.11

    Copy | Download

    ACS Style

    Ramasubramanian, S.; Balasubramanian, M.; Singh, C. R.; Muralikrishna, R.; Bharathkumar, S. Fermented Bamboo Shoot Health Benefits and Applications. Int. J. Food Sci. Biotechnol. 2024, 9(1), 1-9. doi: 10.11648/j.ijfsb.20240901.11

    Copy | Download

    AMA Style

    Ramasubramanian S, Balasubramanian M, Singh CR, Muralikrishna R, Bharathkumar S. Fermented Bamboo Shoot Health Benefits and Applications. Int J Food Sci Biotechnol. 2024;9(1):1-9. doi: 10.11648/j.ijfsb.20240901.11

    Copy | Download

  • @article{10.11648/j.ijfsb.20240901.11,
      author = {Subramanian Ramasubramanian and Muthusamy Balasubramanian and Chinnappan Ravinder Singh and Rajaram Muralikrishna and Shanmuganathan Bharathkumar},
      title = {Fermented Bamboo Shoot Health Benefits and Applications},
      journal = {International Journal of Food Science and Biotechnology},
      volume = {9},
      number = {1},
      pages = {1-9},
      doi = {10.11648/j.ijfsb.20240901.11},
      url = {https://doi.org/10.11648/j.ijfsb.20240901.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20240901.11},
      abstract = {The term "bamboo" evokes images of a hollow stick, embodying not just a simple plant but a source of numerous health benefits. In northeast India, tribes engage in the centuries-old practice of fermenting bamboo shoots, employing a biotechnological process that not only preserves food but also unlocks a myriad of health benefits. Fermentation transforms these shoots into a powerhouse for various microorganisms, offering probiotic, anti-oxidant, anti-cancer, anti-aging, cardio-protective, and weight loss properties. Beyond their health advantages, fermented bamboo shoots hold significant commercial value in the food industry, transcending their local origins to become a global commodity akin to "green gold." Originally confined to tribal areas and local markets, these fermented bamboo stalks have gained international recognition. This article delves into the health benefits, merits, drawbacks, future perspectives, and economic value of twenty-first-century fermented bamboo shoots, positioning them as a valuable and sought-after resource. As the world embraces sustainable and natural solutions, the fermented bamboo stalks from India stand out as not only a culinary delight but also a treasure trove of health benefits, weaving a narrative of culinary tradition meeting contemporary wellness trends.
    },
     year = {2024}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Fermented Bamboo Shoot Health Benefits and Applications
    AU  - Subramanian Ramasubramanian
    AU  - Muthusamy Balasubramanian
    AU  - Chinnappan Ravinder Singh
    AU  - Rajaram Muralikrishna
    AU  - Shanmuganathan Bharathkumar
    Y1  - 2024/02/20
    PY  - 2024
    N1  - https://doi.org/10.11648/j.ijfsb.20240901.11
    DO  - 10.11648/j.ijfsb.20240901.11
    T2  - International Journal of Food Science and Biotechnology
    JF  - International Journal of Food Science and Biotechnology
    JO  - International Journal of Food Science and Biotechnology
    SP  - 1
    EP  - 9
    PB  - Science Publishing Group
    SN  - 2578-9643
    UR  - https://doi.org/10.11648/j.ijfsb.20240901.11
    AB  - The term "bamboo" evokes images of a hollow stick, embodying not just a simple plant but a source of numerous health benefits. In northeast India, tribes engage in the centuries-old practice of fermenting bamboo shoots, employing a biotechnological process that not only preserves food but also unlocks a myriad of health benefits. Fermentation transforms these shoots into a powerhouse for various microorganisms, offering probiotic, anti-oxidant, anti-cancer, anti-aging, cardio-protective, and weight loss properties. Beyond their health advantages, fermented bamboo shoots hold significant commercial value in the food industry, transcending their local origins to become a global commodity akin to "green gold." Originally confined to tribal areas and local markets, these fermented bamboo stalks have gained international recognition. This article delves into the health benefits, merits, drawbacks, future perspectives, and economic value of twenty-first-century fermented bamboo shoots, positioning them as a valuable and sought-after resource. As the world embraces sustainable and natural solutions, the fermented bamboo stalks from India stand out as not only a culinary delight but also a treasure trove of health benefits, weaving a narrative of culinary tradition meeting contemporary wellness trends.
    
    VL  - 9
    IS  - 1
    ER  - 

    Copy | Download

Author Information
  • Research and Innovation, Aakash Plantations L.L.C, Dubai, United Arab Emirates

  • Research and Innovation, Aakash Plantations L.L.C, Dubai, United Arab Emirates

  • Research and Innovation, Aakash Plantations L.L.C, Dubai, United Arab Emirates

  • Research and Innovation, Aakash Plantations L.L.C, Dubai, United Arab Emirates

  • Research and Innovation, Aakash Plantations L.L.C, Dubai, United Arab Emirates

  • Sections