Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic starters

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.