Please use this identifier to cite or link to this item: 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
Series/Report no.: 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.
Description: 136-140
URI: http://hdl.handle.net/123456789/846
ISSN: 0972-5938
Appears in Collections:IJTK Vol.06(1) [January 2007]

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