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Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.08 [2009] >
IJTK Vol.08(4) [October 2009] >
| Title: | Tungrymbai- A traditional fermented soybean food of the ethnic tribes of Meghalaya |
| Authors: | Sohliya, Ibakordor
Joshi, SR
Bhagobaty, Ranjan K
Kumar, Rakshak |
| Keywords: | Tungrymbai
Traditional food
Microbial diversity
Fermented food
ermented soybean food
Khasi |
| Issue Date: | Oct-2009 |
| Publisher: | CSIR |
| IPC Code: | Int. Cl.8: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06 |
| Abstract: | Tungrymbai is a fermented indigenous soybean food, common to the ethnic tribes
of Meghalaya. The microbial diversity in this food is studied to assess the
nature of microbes and their source during spontaneous fermentation. The
microorganisms associated with this fermented food are also present in the
equipment and materials used during preparation and packing. Various species of
lactic acid bacteria, yeasts and spore forming forms were recovered in the
isolation process which included Bacillus
subtilis (Ehrenberg), Entercoccus
faecium (Orla-Jensen) Schleifer and Klipper-Balz, Candida parapsilosis (Ashford) Langeron and Talice, Geotrichum candidum Link, Saccharomyces bayanus Sacc. and
Saccharomycopsis fibuligera (Linder) Klocker. The fermenting microbes were found to be associated with the
equipments and materials used during the spontaneous fermentation of Tungrymbai. Spore forming forms were
isolated from all the materials and equipments used during the process while
lactic acid bacteria and yeasts could be isolated only from selective
materials. |
| Page(s): | 559-561 |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.08(4) [October 2009]
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