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http://nopr.niscair.res.in/handle/123456789/846| Title: | Fermentation of traditional beverages prepared by Bhotiya community of Uttaranchal Himalaya |
| Authors: | Das, Chandra Prakash Pandey, Anita |
| Keywords: | Starter culture;Balam;Bhotiya tribe;Traditional beverages;Bacteria;Yeast |
| Issue Date: | Jan-2007 |
| Publisher: | CSIR |
| IPC Code: | Int. Cl.⁸: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06, C12G |
| Abstract: | Balam, a wheat based starter culture, is used in several fermentation processes practiced by Bhotiya community of high altitude of Uttaranchal Himalaya. A total number of 32 microbial cultures were isolated from nine samples of Balam. Two species of Gram-positive spore forming bacteria (belonging to genus Bacillus) and three of yeasts (Saccharmycopsis fibuligera, Kluyveromyces maxianus, and Sacharomyces sp.) dominated the microflora of Balam. The fermentation causing microbes exhibited wide range of temperature, pH and alcohol tolerance. |
| Page(s): | 136-140 |
| URI: | http://hdl.handle.net/123456789/846 |
| ISSN: | 0972-5938 |
| Appears in Collections: | IJTK Vol.06(1) [January 2007] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJTK 6(1) (2007) 136-140.pdf | 329.93 kB | Adobe PDF | View/Open |
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