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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
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(1) [January 2012]

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