Indian Probiotic Traditional Foods: Bibliometric Review of Health Impacts and Mechanistic Insights

Traditional fermented foods in India represent one of the oldest biotechnological practices, deeply rooted in diverse cultural and regional culinary traditions. These foods, enriched with probiotic microorganisms, notably lactic acid bacteria (LAB), have gained increasing scientific interest for their multidimensional health advantages including anti-hypertensive, anti-diabetic, anti-obesity, antioxidant, and antimicrobial effects. This bibliometric review reflects the scientific landscape of Indian probiotic traditional foods over the past decade (2015–2024) using data from the Web of Science database. The study analyses 370 publications to identify research trends, prominent authors, core journals, and thematic clusters. Co-occurrence network analyses reveal strong research focus on LAB strains, gut microbiota modulation, bioactive compounds, and microencapsulation technologies. Mechanistic insights highlight the metabolic pathways through which fermented foods exert health-promoting effects, such as modulation of lipid and glucose metabolism, antioxidative enzyme activities, and inhibition of pathogenic microbes. Despite significant advancements, gaps remain in clinical validation, strain characterization, and translational applications of the products. This review emphasizes the strategic importance of integrating traditional knowledge with modern omics and biotechnological approaches to harness the full functional potential of Indian fermented foods while contributing to sustainable food systems and public health objectives.