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Updated by Ishita Misra on Mar 29, 2022
Headline for SHOCKING fermented food - traditional jalebi
Ishita Misra Ishita Misra
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SHOCKING fermented food - traditional jalebi

Jalebi is a traditional Indian sweetmeat and I had no idea that is was fermented- add your favourite fermented food or delicacies!

Jalebi - my favourite fermented delicacy

Jalebi recipe which involves the fermentation process.


Lactic acid bacteria

Lactic acid bacteria

The microorganisms involved in the fermentation process of jalebi is lactic acid bacteria. The main bacteria involved are Lactobaccillus fermentum, Lactobacillus buchneri, Streptococcus lactis, and Streptococcus faecalis.


Why I selected this fermented food

Why I selected this fermented food

Travelling to India yearly as a kid, I ate jalebi all the time however I only just recently found out the batter of jalebi is fermented. This made me curious so I used this opportunity to learn more about the fermentation of jalebi.

Lactic acid bacteria plays an important role in various fermentation processes and produces lactic acid as the main product of fermentation. The production of several other compounds such as acids, contribute to the development of specific flavours of various fermented foods.

Due to the bacterium role in the food industry and its probiotic function, the metabolic characteristics of the microorganisms are also attracting attention as LAB can break down macromolecular substances in food. This bacteria can be used as a probiotic to promote internal health which is something that makes it special.


Batter of jalebi being deep-fried

Batter of jalebi being deep-fried

Traditional Jalebi recipes requires fermenting the batter (all purpose flour, gram flour, baking soda and water) for 12-24 hours. Thereafter the fermented batter is deep-fried - fermenting the batter allows for a slight sour flavour.

The presence of the Streptococcus species, which is a pathogenic bacteria, in fermented food have caused serious food-borne outbreaks. Various precautions are held in place to ensure high quality product. Lactobacillus and Streptococcus species are used in fermented foods to remove mycotoxins

Fermented foods assist in reducing malnutrition in children as it is rich in nutrients, contains a variety of beneficial bacteria that enhance intestinal function, boost immunity, reduce the risk of colon cancer, and provide a variety of macronutrients and micronutrients such as proteins, vitamins, and essential amino acids. It also contributes to the digestibility of the liver.