A comprehensive review of the diversity of ethnic fermented beverages and their therapeutic effectiveness

Abstract

The widespread practice of preserving food through natural fermentation has ancient origins, rooted in the ancestral wisdom of tribal communities. Ethnic foods and beverages are culinary offerings deeply connected to the heritage and culture of specific ethnic groups, utilizing their knowledge of locally sourced plant and animal ingredients. The diverse array of tribal communities spread across various geographical regions. Among these communities, alcoholic beverages are particularly popular. The ancestral practice of natural fermentation as a preservation technique has endured through the indigenous knowledge passed down within these tribes. These mildly alcoholic, sweet-flavored beverages are often considered more as food than drink due to their high calorie content, vitamins, and beneficial lactic acid bacteria and yeast. Traditionally, these alcoholic beverages are cereal-based, using substrates such as rice, wheat, maize, or ragi, depending on the local habitat of the tribal population, although fruits and vegetables are also used to make ethnic brew. For generations, these beverages have been integral to cultural, social, and religious events. However, many traditional ethnic practices have been overlooked, resulting in insufficient documentation for scientific analysis. This study aims to address this gap by conducting a scientific examination of various fermented beverages consumed by several parts of Asian countries areas inhabited by different communities.