Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/6286
Title: <i style="">Tungrymbai</i>- A traditional fermented soybean food of the ethnic tribes of Meghalaya
Authors: Sohliya, Ibakordor
Joshi, SR
Bhagobaty, Ranjan K
Kumar, Rakshak
Keywords: <i style="">Tungrymbai</i>
Traditional food
Microbial diversity
Fermented food
ermented soybean food
<i style="">Khasi</i>
Issue Date: Oct-2009
Publisher: CSIR
Series/Report no.: <b>Int. Cl.<sup>8</sup>:</b> A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06<b></b>
Abstract: <i style="">Tungrymbai </i>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 <i style="">Bacillus subtilis </i>(Ehrenberg)<i style="">, Entercoccus faecium </i>(Orla-Jensen) Schleifer and Klipper-Balz<i style="">, Candida parapsilosis </i>(Ashford) Langeron and Talice<i style="">, Geotrichum candidum </i>Link<i style="">, Saccharomyces bayanus </i>Sacc.<i style=""> </i>and<i style=""> Saccharomycopsis fibuligera</i> (Linder) Klocker<i style="">. </i>The fermenting microbes were found to be associated with the equipments and materials used during the spontaneous fermentation of <i style="">Tungrymbai</i>. 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.
Description: 559-561
URI: http://hdl.handle.net/123456789/6286
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.08(4) [October 2009]

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