Please use this identifier to cite or link to this item:
Title: Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic starters
Authors: Anupma, Anu
Pradhan, Pooja
Sha, Shankar Prasad
Tamang, Jyoti Prakash
Keywords: Alcoholic beverage;Amylolytic starter;Ethnic groups;Eastern Himalayas;North East India
Issue Date: Jan-2018
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: C12G, C12C 12/04, C12G 3/08, C12H 3/00, G01N 33/14, C12C 12/00, C12C 5/00
Abstract: Preparation of ethnic fermented beverages using dry amylolytic starters is an integral part of socio-cultural practice of different ethnic groups of people residing in the Eastern Himalayan region of Nepal, Bhutan and India including North-East India. Alcoholic beverages are produced by traditional fermentation using specific amylolytic starters, which are prepared in different ways by diverse ethnic groups. This study is aimed at documenting the traditional skill of various ethnic groups of people of North East India and the Eastern Himalayas in preserving microbiota as dry amylolytic starters generally used for preparation of alcoholic beverages.
Page(s): 184-190
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.17(1) [January 2018]

Files in This Item:
File Description SizeFormat 
IJTK 17(1) 184-190.pdf274.33 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.