Microbial Diversity and Identification Approaches in Traditional Fermented Kanji: A Comprehensive Review

Abstract

Kanji is a traditional fermented beverage widely consumed in northern India, especially in Punjab, Haryana, and Rajasthan. Prepared from black carrot, beetroot, mustard seeds, and spices, it is characterized by spontaneous lactic acid fermentation driven by indigenous microbiota. This review provides a comprehensive analysis of Kanji fermentation, focusing on its microbial ecology, conventional and molecular identification techniques, probiotic potential, and safety aspects. The microbial community of Kanji is dominated by lactic acid bacteria (LAB), supported by yeasts and other associated microbes, which contribute to acidification, flavor development, and functional metabolites. Conventional microbiological methods such as standard plate count, isolation, and biochemical tests are essential for monitoring fermentation and characterizing viable microorganisms. Molecular approaches including 16S rRNA sequencing and phylogenetic analysis offer higher accuracy and deeper insights into microbial diversity and evolutionary relationships. Kanji exhibits promising functional attributes due to its LAB content, antioxidant compounds, and fermentation-derived metabolites, which may support gut health, immunity, and oxidative stress reduction. However, lack of standardization, limited molecular research, and inadequate omics-based studies are major challenges that restrict the scientific validation and commercialization of Kanji. Future research integrating standardized fermentation protocols, advanced molecular techniques, and omics approaches is necessary to unlock the full probiotic and functional potential of Kanji, thereby promoting its development as a safe, consistent, and commercially viable functional beverage.