Diversity of Indian fermented foods is related to incomparable food culture of each community. Various types of Indian ethnic fermented foods and beverages are produced either naturally or by adding mixed starter cultures using traditional or scientific knowledge of food fermentation (Sekar and Mariappan, 2007). In India, particularly in its hilly states, fermented foods are regularly being consumed by the people since ages (Kore et al., 2012). These traditional fermented foods are untapped treasure hunts for rare Lactic Acid Bacteria (LAB) with immense health benefits. . . .

Antimicrobial resistance which mainly results from widespread antibiotic overuse is a global problem. That is why usage of alternative chemical agents and probiotic organisms seems to be increasingly attractive. In this survery, fungi cell were isolated from various local fermented foods such as pickles, sour vegatables, and yogurts. The potential of these fungi were studied in details. Over 150 fermented food samples that were made available in rural Guilan province were collected. These foods were enriched for any resident fungi according to the CBS guidelines. Over 300 different yeast cells were isolated. Their antibacterial properties were checked againtE. coli, S. aureus, C. freundrii, B. subtilis. Those fungi cells which displayed an initial zone of inhibition were later subjected to MIC and MFC determination. Different isolates ofC. kefyr, S. cerevisiae, G. candidum, and Trolopsis spp.  were found to have substantial antibacterial properties againstE. coli and B. subtilis cells.