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Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(1) [January 2012] >
| Title: | Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya |
| Authors: | Thokchom, Sharmila
Joshi, S R |
| Keywords: | Traditionally fermented soybean
Tungrymbai
Pre-cooked
Post-cooked
Microbial
Chemical
LAB |
| Issue Date: | Jan-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06 |
| Abstract: | In the present investigation, Tungrymbai, an ethnic fermented soybean food of the ethnic
tribes of Meghalaya, India was analyzed for the
proximate microbial and chemical changes occurring in the fermented product due
to preparation method. Among the aerobic mesophilic forms, lactic acid bacteria
(LAB), Enterobacteriaceae, spore formers, yeast and fungal counts; the
microbial loads of spore forming bacteria count were not affected in the
post-cooked Tungrymbai as compared to
other counts. The pH and total
titratable acidity were higher in the pre-cooked Tungrymbai while moisture content was higher in the post-cooked
sample. The microbes that were prevalent in both the pre-cooked and post-cooked
fermented samples were Bacillus subtilis,
Enterococcus durans, Vagococcus lutrae, Staphylococcus equorum
and Saccharomyces sp. However,
probiotic bacteria like Lactobacillus
were not detected in post-cooked samples indicating that the preparation method
significantly altered the composition of lactic acid bacteria. |
| Page(s): | 139-142 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(1) [January 2012]
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