Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/13442
Title: Microbial and chemical changes during preparation in the traditionally fermented soybean product <i style="mso-bidi-font-style:normal">Tungrymbai</i> of ethnic tribes of Meghalaya
Authors: Thokchom, Sharmila
Joshi, S R
Keywords: Traditionally fermented soybean
<i style="mso-bidi-font-style:normal"><span style="font-size:9.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman";mso-ansi-language:EN-GB;mso-fareast-language: EN-US;mso-bidi-language:AR-SA" lang="EN-GB">Tungrymbai</span></i>
Pre-cooked
Post-cooked
Microbial
Chemical
LAB
Issue Date: Jan-2012
Publisher: NISCAIR-CSIR, India
Series/Report no.: Int. Cl.<sup>8</sup>: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06
Abstract: <span style="font-size:11.0pt;mso-bidi-font-size: 10.0pt;font-family:" times="" new="" roman","serif";mso-fareast-font-family:"times="" roman";="" mso-ansi-language:en-gb;mso-fareast-language:en-in;mso-bidi-language:ar-sa;="" mso-bidi-font-style:italic"="" lang="EN-GB">In the present investigation, <i>T</i><i style="mso-bidi-font-style:normal"><span style="font-size:11.0pt; mso-bidi-font-size:10.0pt;font-family:" times="" new="" roman","serif";mso-fareast-font-family:="" "times="" roman";mso-ansi-language:en-gb;mso-fareast-language:en-us;="" mso-bidi-language:ar-sa"="" lang="EN-GB">ungrymbai</span></i><span style="font-size: 11.0pt;mso-bidi-font-size:10.0pt;font-family:" times="" new="" roman","serif";="" mso-fareast-font-family:"times="" roman";mso-ansi-language:en-gb;mso-fareast-language:="" en-us;mso-bidi-language:ar-sa"="" lang="EN-GB">, 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 <i style="mso-bidi-font-style:normal">Tungrymbai </i>as compared to other counts. The <i style="mso-bidi-font-style:normal">p</i>H and total titratable acidity were higher in the pre-cooked <i style="mso-bidi-font-style: normal">Tungrymbai</i> 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 <i style="mso-bidi-font-style:normal">Bacillus subtilis</i>, <i style="mso-bidi-font-style:normal">Enterococcus</i> <i style="mso-bidi-font-style: normal">durans</i>, <i style="mso-bidi-font-style:normal">Vagococcus</i> <i style="mso-bidi-font-style:normal">lutrae</i>, <i style="mso-bidi-font-style: normal">Staphylococcus</i> <i style="mso-bidi-font-style:normal">equorum</i> and <i style="mso-bidi-font-style:normal">Saccharomyces</i> sp. However, probiotic bacteria like <i style="mso-bidi-font-style:normal">Lactobacillus</i> were not detected in post-cooked samples indicating that the preparation method significantly altered the composition of lactic acid bacteria.</span></span>
Description: 139-142
URI: http://hdl.handle.net/123456789/13442
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(1) [January 2012]

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