Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/822
Title: Traditional fermented foods of Lahaul and Spiti area of Himachal Pradesh
Authors: Kanwar, S S
Gupta, M K
Katoch, Chhaya
Kumar, Rajeev
Kanwar, Promila
Keywords: Traditional foods
Fermentation
Cereals
Indigenous knowledge
Fermented foods
Lahaul
Spiti
Himachal Pradesh
Issue Date: Jan-2007
Publisher: CSIR
Series/Report no.: Int. Cl.⁸: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06, C12G
Abstract: Some traditional fermented foods consumed by people of Lahaul and Spiti area of Himachal Pradesh were explored microbiologically and documented. Chilra, Jhan chang, Babru, Bhaturu and Seera were the main food products made from cereals. These products were prepared by using traditional / natural inoculum, i.e. khameer/ malera or phab as a starter culture. All the fermented foods were acidic in nature. Microbiological examination of these food products and their source of inoculum revealed the dominance of yeasts mainly from genera Saccharomyces, Debaromyces and Schizosaccharomyces. The bacteria were mainly from the genera Lactobacillus, Lactococcus, and Leuconostoc.
Description: 42-45
URI: http://hdl.handle.net/123456789/822
ISSN: 0972-5938
Appears in Collections:IJTK Vol.06(1) [January 2007]

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