Background: Fermented bamboo shoot is commonly consumed as a traditional food
among the North Eastern communities of India.
Objective: To scientifically validate the mechanism of traditional bamboo shoot fermentation
using different additives.
Method: Bamboo shoots were fermented using different additives under laboratory conditions for
10 days and analyzed for change in pH, acidity, total bacterial count and Lactic Acid Bacteria
Results: During fermentation the titratable acidity increased resulting in the decline in pH in all
the samples except the one in which acetic acid was added. Microbiological analysis of the samples
showed that the population was dominated by Lactic Acid Bacteria (LAB) and the count increased
from 102 cfu/g to 105 cfu/g at the beginning of fermentation till the end. Thirteen strains
were isolated out of which eight were confirmed to belong to the genus Lactobacillus. Based on
the biochemical characterization it was confirmed that Lactobacillus genera dominates in all the
samples of the fermented bamboo shoot.
Conclusion: Bamboo shoots fermented with the help of different additives aided in the fermentation
process and act as flavor enhancers and thus can be recommended during fermentation to enhance
taste and palatability.