- Tytuł:
- "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages.
- Autorzy:
- Źródło:
- Journal of applied microbiology [J Appl Microbiol] 2022 Jul; Vol. 133 (1), pp. 145-161. Date of Electronic Publication: 2021 Nov 30.
- Typ publikacji:
- Journal Article; Review
- Język:
- English
- Imprint Name(s):
-
Publication: 2022- : Oxford : Oxford University Press
Original Publication: Oxford : Published for the Society for Applied Bacteriology by Blackwell Science, c1997- - MeSH Terms:
-
Fermented Foods*
Food Microbiology*
Alcoholic Beverages ; Animals ; Beverages/microbiology ; Edible Grain ; Fermentation ; Fungi ; Humans ; Vegetables - References:
-
Aarti, C., Khusro, A., Varghese, R., Arasu, M.V., Agastian, P., Al-Dhabi, N.A. et al. (2017) In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India. LWT - Food Science and Technology, 86, 438-446.
Achaya, K.T. (2003) The story of our food. Delhi, India: Oxford University Press.
Antony, U., Ilango, S., Chelliah, R., Ramakrishnan, S.R. & Ravichandran, K. (2020) Ethnic fermented foods and beverages of Tamil Nadu. In Tamang, J.P. (Ed.) Ethnic fermented foods and alcoholic beverages of India: science history and culture. Singapore: Springer Nature, pp. 539-560.
Anupma, A., Pradhan, P., Sha, S.P. & Tamang, J.P. (2018) Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic starters. Indian Journal of Traditional Knowledge, 17(1), 184-190.
Anupma, A. & Tamang, J.P. (2020) Diversity of filamentous fungi isolated from some amylase and alcohol-producing starters of India. Frontiers in Microbiology, 11, 905.
Bardhan, P., Gupta, K., Kishor, S., Chattopadhyay, P., Chaliha, C., Kalita, E. et al. (2020) Oleaginous yeasts isolated from traditional fermented foods and beverages of Manipur and Mizoram, India, as a potent source of microbial lipids for biodiesel production. Annals of Microbiology, 70, 27.
Basappa, S.C., Somashekar, D., Agrawal, R., Suma, K. & Bharathi, K. (1997) Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G.). International Journal of Food Sciences and Nutrition, 48, 313-319.
Batra, L.R. & Millner, P.D. (1974) Some Asian fermented foods and beverages and associated fungi. Mycologia, 66, 942-950.
Batra, L.R. & Millner, P.D. (1976) Asian fermented foods and beverages. Development in Industrial Microbiology, 17, 117-128.
Behera, P. & Balaji, S. (2021) Health benefits of fermented bamboo shoots: the twenty-first century green gold of Northeast India. Applied Biochemistry and Biotechnology, 193, 1800-1812.
Bhaskar, B. & Ananthanarayan, L. (2019) Changes in ACE inhibitory and antioxidant activities in alcalase treated Idli batter and Idli after fermentation. Journal of Food Science and Technology, 56, 4025-4035.
Bhutia, M.O., Thapa, N., Shangpliang, H.N.K. & Tamang, J.P. (2021a) High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India. Food Research International, 143, 109885.
Bhutia, M.O., Thapa, N., Shangpliang, H.N.K. & Tamang, J.P. (2021c) Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India. Food Research International, 140, 110002.
Bhutia, M., Thapa, N. & Tamang, J.P. (2020) Khyopeh, a traditional fermented yak meat product of Sikkim. Indian Journal of Traditional Knowledge, 19(1), 187-191.
Bhutia, M.O., Thapa, N. & Tamang, J.P. (2021b) Prevalence of enterotoxin genes and antibacterial susceptibility pattern of pathogenic bacteria isolated from traditionally preserved fish products of Sikkim, India. Food Control, 125, 108009.
Bhutia, M.O., Thapa, N. & Tamang, J.P. (2021d) Molecular characterisation of bacteria, detection of enterotoxin genes and antibiotic susceptibility patterns in traditionally processed meat products of Sikkim, India. Frontiers in Microbiology, 11, 599606.
Chakkaravarthi, A., Punil Kumar, H.N. & Bhattacharya, S. (2009) Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions. Journal of Food Science and Technology, 46(6), 543-548.
Chelliah, R., Ramakrishnan, S.R., Prabhu, P.R. & Antony, U. (2016) Evaluation of antimicrobial activity and probiotic properties of wild strain Pichia kudriavzevii isolated from frozen idli batter. Yeast, 33, 385-401.
Chettri, R., Bhutia, M. & Tamang, J.P. (2016) Poly-γ-glutamic acid (PGA)-producing Bacillus species isolated from Kinema, Indian Fermented Soybean Food. Frontiers in Microbiology, 7, 971.
Chettri, R. & Tamang, J.P. (2008) Microbiological evaluation of maseura, an ethnic fermented legume-based condiment of Sikkim. Journal of Hill Research, 21(1), 1-7.
Chettri, R. & Tamang, J.P. (2014) Functional properties of tungrymbai and bekang, naturally fermented soybean foods of India. The International Journal of Fermented Foods, 3, 87-103.
Chettri, R. & Tamang, J.P. (2015) Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India. International Journal of Food Microbiology, 197, 72-76.
Chowdhury, N., Goswami, G., Hazarika, S., Sharma Pathak, S. & Barooah, M. (2019) Microbial dynamics and nutritional status of Namsing: a traditional fermented fish product of Mishing community of Assam. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 89(3), 1027-1038.
Daba, G.M., Mostafa, F.A. & Elkhateeb, W.A. (2021) The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool. Bioresources and Bioprocessing, 8, 52.
Das, A., Raychaudhur, U. & Chakraborty, R. (2012) Cereal based functional food of Indian subcontinent: a review. Journal of Food Science and Technology, 49(6), 665-672.
Das, G., Patra, J.K., Singdevsachan, S.K., Gouda, S. & Shin, H.S. (2016) Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review. Frontiers in Life Science, 9(4), 292-312.
Das, O., Kumar, S.H. & Nayak, B.B. (2020a) Relative abundance of halophilic archaea and bacteria in diverse salt-fermented fish products. LWT - Food Science Technology, 117, 108688.
Das, S., Deb, D., Adak, A. & Khan, M.R. (2019) Exploring the microbiota and metabolites of traditional rice beer varieties of Assam and their functionalities. 3 Biotech, 9(5), 1-10.
Das, S., Mishra, B.K. & Hati, S. (2020b) Techno-functional characterization of indigenous Lactobacillus isolates from the traditional fermented foods of Meghalaya, India. Current Research in Food Science, 3, 9-18.
Das, S. & Tamang, J.P. (2021) Changes in microbial communities and their predictive functionalities during fermentation of toddy, an alcoholic beverage of India. Microbiological Research, 248, 126769.
De Mandal, S., Singh, S.S., Muthukumaran, R.B., Thanzami, K., Kumar, V. & Kumar, N.S. (2018) Metagenomic analysis and the functional profiles of traditional fermented pork fat ‘sa-um’ of Northeast India. AMB Express, 8(1), 1-11.
Devi, K.R., Deka, M. & Jeyaram, K. (2015) Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India. International Journal of Food Microbiology, 199, 62-71.
Dewan, S. & Tamang, J.P. (2006) Microbial and analytical characterization of Chhu- A traditional fermented milk product of Sikkim Himalayas. Journal of Scientific and Industrial Research, 65, 747-752.
Dewan, S. & Tamang, J.P. (2007) Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products. Antonie van Leeuwenhoek, 92, 343-352.
Furtado, I. & Velho-Pereira, S. (2020) Ethnic fermented foods and beverages of Goa. In Tamang, J.P. (Ed.) Ethnic fermented foods and alcoholic beverages of India: science history and culture. Singapore: Springer Nature, pp 139-156.
Ghosh, D. & Chattopadhyay, P. (2011) Preparation of idli batter, its properties and nutritional improvement during fermentation. Journal of Food Science and Technology, 48(5), 610-615.
Ghosh, J. & Rajorhia, G.S. (1990) Selection of starter culture for production of indigenous fermented milk product (Misti dahi). Le Lait, 70, 147-154.
Ghosh, K., Ray, M., Adak, A., Dey, P., Halder, S.K., Das, A. et al. (2015a) Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage. Food Chemistry, 168, 196-202.
Ghosh, K., Ray, M., Adak, A., Halder, S.K., Das, A., Jana, A. et al. (2015b) Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. Bioresource Technology, 188, 161-168.
Gode, P.K. (1943) Some notes on the history of Indian dietetics with special reference to the history of jalebi. New Indian Antiq, 6, 169-181.
Goel, A., Halami, P.M. & Tamang, J.P. (2020) Genome analysis of Lactobacillus plantarum isolated from some indian fermented foods for bacteriocin production and probiotic marker genes. Frontiers in Microbiology, 11, 40.
Goel, G., Kakkar, M., Puniya, A., Teotia, U. & Singh, K. (2005) Microbiological and chemical profiles of Kanji: a naturally fermented product of carrot. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 7(4), 815-817.
Gupta, R.C., Mann, B., Joshi, V.K. & Prasad, D.N. (2000) Microbiological, chemical and ultrastructural characteristics of misti doi (sweetened dahi). Journal of Food Science and Technology, 37, 54-57.
Hartley, I.E., Liem, D.G. & Keast, R. (2019) Umami as an ‘alimentary’ taste. A new perspective on taste classification. Nutrients, 11(1), 182. https://doi.org/10.3390/nu11010182.
Hati, S., Mandal, S. & Prajapati, J.B. (2013) Novel starters for value added fermented dairy products. Current Research in Nutrition and Food Science Journal, 1(1), 83-91.
Hor, P.K., Ray, M., Pal, S., Ghosh, K., Soren, J.P., Maiti, S. et al. (2019) Some functional properties of khambir, an ethnic fermented cereal-based food of Western Himalayas. Frontiers in Microbiology, 10, 730.
Hutchinson, C.M. & Ram-Ayyar, C.S. (1925) Bakhar, the Indian rice beer ferment. Memoirs of the Department of Agriculture in India. Bacteriol Series, 1, 137-168.
Jamison, S. & Brereton, J. (2014) The Rigveda: the earliest religious poetry of India. New Delhi, India: Oxford University Press.
Jeyaram, K., Mohendro Singh, W., Premarani, T., Ranjita Devi, A., Selina Chanu, K., Talukdar, N.C. et al. (2008a) Molecular Iidentification of dominant microflora associated with ‘Hawaijar’ - a traditional fermented soybean (Glycine max L.) food of Manipur, India. International Journal of Food Microbiology, 122, 259-268.
Jeyaram, K., Romi, W., Singh, T.A., Adewumi, G.A., Basanti, K. & Oguntoyinbo, F.A. (2011a) Distinct differentiation of closely related species of Bacillus subtilis group with industrial importance. Journal of Microbiological Methods, 87(2), 161-164.
Jeyaram, K., Romi, W., Singh, TAh, Devi, A.R. & Devi, S.S. (2010) Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India. International Journal of Food Microbiology, 143, 1-8.
Jeyaram, K., Singh, M., Capece, A. & Romano, P. (2008b) Molecular identification of yeast species associated with ‘Hamei”- a traditional starter used for rice wine production in Manipur, India. International Journal of Food Microbiology, 124, 115-125.
Jeyaram, K., Tamang, J.P., Capece, A. & Patrizia Romano, P. (2011b) Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India. Antonie van Leeuwenhoek, 100(4), 569-578.
Joishy, T.K., Dehingia, M. & Khan, M.R. (2019) Bacterial diversity and metabolite profiles of curd prepared by natural fermentation of raw milk and back slopping of boiled milk. World Journal of Microbiology and Biotechnology, 35(7), 102.
Joshi, N., Godbole, S.H. & Kanekar, P. (1989) Microbial and biochemical changes during dhokla fermentation with special reference to flavour compounds. Journal of Food Science and Technology, 26(2), 113-115.
Kalki, C.S. & Shetty, P.K. (2015) Isolation and characterization of exopolysaccharide from Leuconostoc lactis KC117496 isolated from idli batter. International Journal of Biological Macromolecules, 90, 100-106.
Kannan, D., Chelliah, R., Rajamanickam, E.V., Venkatraman, R.S. & Antony, U. (2015) Fermented batter characteristics in relation with the sensory properties of idli. Croatian Journal of Food Technology, Biotechnology and Nutrition, 10(1-2), 37-43.
Keisam, S., Romi, W., Ahmed, G. & Jeyaram, K. (2016) Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods. Scientific Reports, 6(1), 1-12.
Keisam, S., Tuikhar, N., Ahmed, G. & Jeyaram, K. (2019) Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India. International Journal of Food Microbiology, 296, 21-30.
Keishing, S., Banu, T. & Umadevi, M. (2015) Effect of fermentation on the nutrient content, antioxidant and antidiabetic activities of Hawaijar, an indigeneous fermented soya of Manipur, India. Journal of Human Nutrition and Food Science, 3(3), 1066.
Keot, J., Bora, S.S., Das, K.R. & Barooah, M. (2020) Assessment of microbial quality and health risks associated with traditional rice wine starter Xaj-pitha of Assam, India: a step towards defined and controlled fermentation. 3 Biotech, 10(2), 1-14.
Kharnaior, P. & Tamang, J.P. (2021) Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India. Nepal and Bhutan. Food Research International, 140, 110055.
Khorjuvenkar, S.N.P. (2016) Diversity among yeast isolated from naturally fermented cashew apple juice. PhD thesis. Goa University, Goa.
Kingston, J.J., Radhika, M., Roshini, P.T., Raksha, M.A., Murali, H.S. & Batra, H.V. (2010) Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji. Indian Journal of Microbiology, 50, 292-298.
Kobayashi, Y., Tubaki, K. & Soneda, M. (1961) Several moulds and a yeast used for brewing native beer (Kodok Jar) among the Sikkimese of India. Journal of Japanese Botany, 36, 321-331.
Krishna Jois, S.N. (1969) Supa Sastra of Mangarasa (AD 1516). Mysore: University of Mysore.
Kumar, J., Sharma, N., Kaushal, G., Samurailatpam, S., Sahoo, D., Rai, A.K. et al. (2019) Metagenomic insights into the taxonomic and functional features of kinema, a traditional fermented soybean product of Sikkim Himalaya. Frontiers in Microbiology, 10, 1744.
Lee, C.H. & Lee, S.S. (2002) Cereal fermentation by fungi. Applied Mycology and Biotechnology, 2, 151-170.
Leejeerajumnean, A., Ames, J.M. & Owens, J.D. (2000) Effect of ammonia on the growth of Bacillus species and some other bacteria. Letters in Applied Microbiology, 30, 385-389.
Linares, D.M., Gómez, C., Renes, E., Fresno, J.M., Tornadijo, M.E., Ross, R.P. et al. (2017) Lactic acid bacteria and Bifidobacteria with potential to design natural biofunctional health-promoting dairy foods. Frontiers in Microbiology, 8, 846.
Mahdihassan, S. (1979) Distillation assembly of pottery in ancient India with a single item of special construction. Vishveshvaranand Indological Journal, 17, 264.
Maheshwari, M., Gupta, A. & Gaur, S. (2020) Probiotic potential of traditional Indian fermented drinks. Current Nutrition and Food Science, 16(5), 638-643.
Majumdar, R.K., Basu, S. & Nayak, B.B. (2009) Assessment of nutritional quality of ‘Shidal’ a fermented fish product of northeast India. Journal of Indian Fisheries Association, 36, 25-34.
Majumdar, R.K., Bejjanki, S.K., Roy, D., Shitole, S., Saha, A. & Narayan, B. (2015) Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India. Journal of Food Science and Technology, 52(12), 8284-8291.
Majumdar, R. & Gupta, S. (2020) Isolation, identification and characterization of Staphylococcus sp. from Indian ethnic fermented fish product. Letters in Applied Microbiology, 71, 359-368.
Mallappa, R.H., Balasubramaniam, C., Nataraj, B.H., Ramesh, C., Kadyan, S., Pradhan, D. et al. (2021) Microbial diversity and functionality of traditional fermented milk products of India: current scenario and future perspectives. International Dairy Journal, 114, 104941.
Malhotra, K.C. & Vasulu, T.S. (2019) Development of typological classification and its relationship to microdifferentiation in ethnic India. Journal of Biosciences, 44, 64. https://doi.org/10.1007/s12038-019-9880-8.
Mandhania, M.H., Paul, D., Suryavanshi, M.V., Sharma, L., Chowdhury, S., Diwanay, S.S. et al. (2019) Diversity and succession of microbiota during fermentation of the traditional Indian food idli. Applied and Environment Microbiology, 85(13), e00368-e419.
Mestres, C., Bettencourt, M.J.C., Loiseau, G., Matignon, B., Grabulos, J. & Achir, N. (2017) Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé. Food Research International, 100(1), 102-111.
Mishra, B.K., Hati, S. & Das, S. (2019) Bio-nutritional aspects of Tungrymbai, an ethnic functional fermented soy food of Khasi Hills, Meghalaya, India. Clinical Nutrition Experimental, 26, 8-22.
Mitra, S., Mukhopadhyay, B.C., Kazi, T.A., Bhattacharya, R., Mandal, S. & Biswas, S.R. (2018) Draft genome sequence of Lactococcus lactis subsp. lactis W8, a potential nisin-producing starter culture for Indian traditional fermented milk (dahi). Microbiology Resource Announcements, 7(23), e01305-e1318.
Moktan, B., Saha, J. & Sarkar, P.K. (2008) Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Research International, 41(6), 586-593.
Mukherjee, S.K., Albury, C.S., Pederson, A.G. & Steinkraus, K.H. (1965) Role of Leuconostoc mesenteroides in leavening the batter of idli, a fermented food of India. Applied Microbiology, 13(2), 227-231.
Narzary, Y., Brahma, J., Brahma, C. & Das, S. (2016) A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India. Journal of Ethnic Foods, 3(4), 284-291.
Oki, K., Rai, A.K., Sato, S., Watanabe, K. & Tamang, J.P. (2011) Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas. Food Microbiology, 28, 1308-1315.
Omizu, Y., Tsukamoto, C., Chettri, R. & Tamang, J.P. (2011) Determination of saponin contents in raw soybean and fermented soybean foods of India. Journal of Scientific and Industrial Research, 70, 533-538.
Prakash, O. (1961) Food and drinks in ancient India. Delhi, India: Munshi Ram Monoharlal Publication.
Payyappallimana, U. & Venkatasubramanian, P. (2016) Exploring ayurvedic knowledge on food and health for providing innovative solutions to contemporary healthcare. Frontiers in Public Health, 4, 57.
Pradhan, P. & Tamang, J.P. (2019) Phenotypic and genotypic identification of bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas. Frontiers in Microbiology, 10, 2526.
Pradhan, P. & Tamang, J.P. (2021) Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas. World Journal of Microbiology and Biotechnology, 37, 7.
Prajapati, J.B. & Sreeja, V. (2013) Dahi and Related Products. New Delhi, India: New Delhi Publishers and SASNET-Fermented Foods.
Rai, A.K., Kumari, R., Sanjukta, S. & Sahoo, D. (2016a) Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi. Bioresource Technology, 219, 239-245.
Rai, A.K., Palni, U. & Tamang, J.P. (2009) Traditional knowledge of the Himalayan people on the production of indigenous meat products. Indian Journal of Traditional Knowledge, 8(1), 104-109.
Rai, A.K., Sanjukta, S., Chourasia, R., Bhat, I., Bhardwaj, P.K. & Sahoo, D. (2017) Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp. isolated from kinema. Bioresource Technology, 235, 358-365.
Rai, A.K. & Tamang, J.P. (2017) Prevalence of Staphylococcus and Micrococcus in traditionally prepared meat products. Journal of Scientific and Industrial Research, 76, 351-354.
Rai, A.K., Tamang, J.P. & Palni, U. (2010) Microbiological studies of ethnic meat products of the Eastern Himalayas. Meat Science, 85, 560-567.
Rai, R., Kharel, N. & Tamang, J.P. (2014) HACCP model of kinema, a fermented soybean food. Journal of Scientific and Industrial Research, 73, 588-592.
Rai, R., Shangpliang, H.N.J. & Tamang, J.P. (2016b) Naturally fermented milk products of the Eastern Himalayas. Journal of Ethnic Foods, 3, 270-275.
Ramakrishnan, C.V. (1979) Studies on Indian fermented foods. Baroda Journal of Nutrition, 6, 1-54.
Rapsang, G.F. & Joshi, S.R. (2015) Molecular and probiotic functional characterization of Lactobacillus spp. associated with traditionally fermented fish, Tungtap of Meghalaya in Northeast India. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 85(4), 923-933.
Rasane, P., Kailey, R. & Singh, S.K. (2017) Fermented indigenous Indian dairy products: standards, nutrition, technological significance and opportunities for its processing. Journal of Pure and Applied Microbiology, 11(2), 1199-1213.
Ray, P.C. (1906) On the Hindu method of manufacturing spirit from rice, and its scientific explanation. Journal of Asiatic Society of Bengal, 2, 129-142.
Romi, W., Ahmed, G. & Jeyaram, K. (2015) Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches. Molecular Ecology, 24(13), 3372-3389.
Romi, W., Keisam, S., Ahmed, G. & Jeyaram, K. (2014) Reliable differentiation of Meyerozyma guilliermondii from Meyerozyma caribbica by internal transcribed spacer restriction fingerprinting. BMC Microbiology, 14, 52-62.
Ropars, J., Didiot, E., de la Vega, R.C.R., Bennetot, B., Coton, M., Poirier, E. et al. (2020) Domestication of the emblematic white cheese-making fungus Penicillium camemberti and its diversification into two varieties. Current Biology, 30(22), 4441-4453.
Roy, A., Moktan, B. & Sarkar, P. (2007) Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India. Food Control, 18, 1405-1411.
Sandhu, D.K. & Soni, S.K. (1989) Microflora associated with Indian Punjabi warri fermentation. Journal of Food Science and Technology, 26, 21-25.
Sanjukta, S., Padhi, S., Sarkar, P., Singh, S.P., Sahoo, D. & Rai, A.K. (2021) Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp. Food Research International, 141, 110161.
Sanjukta, S. & Rai, A.K. (2016) Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends in Food Science and Technology, 50, 1-10.
Sanjukta, S., Rai, A.K., Muhammed, A., Jeyaram, K. & Talukdar, N.C. (2015) Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation. Journal of Functional Foods, 14, 650-658.
Saritha, K., Jayasantha, K.I., Aiyamperumal, V. & Patterson, J. (2012) Microbial and biochemical qualities of salted and sun dried sea foods of Cuddalore, Southeast Coast of India. International Journal of Microbiology, 3(2), 138-143.
Sarkar, A., Mukherjee, A.D., Bera, M.K., Das, A., Juyal, N., Morthekai, R. et al. (2016) Oxygen isotope in archaeological bioapatites from India: Implications to climate change and decline of Bronze Age Harappan civilization. Scientific Reports, 6(1), 26555.
Sarkar, P.K., Morrison, E., Tingii, U., Somerset, S.M. & Craven, G.S. (1998) B-group vitamin and mineral contents of soybeans during kinema production. Journal of the Science of Food and Agriculture, 78, 498-502.
Sarkar, P.K. & Tamang, J.P. (1994) The influence of process variables and inoculum composition on the sensory quality of kinema. Food Microbiology, 11, 317-325.
Sarkar, P.K., Tamang, J.P., Cook, P.E. & Owens, J.D. (1994) Kinema - a traditional soybean fermented food: proximate composition and microflora. Food Microbiology, 11, 47-55.
Sarkar, S. (2008) Innovations in Indian fermented milk products-a review. Food Biotechnology, 22, 78-97.
Satish Kumar, R., Kanmani, P., Yuvaraj, N., Paari, K.A., Pattukumar, V. & Arul, V. (2013) Traditional Indian fermented foods: a rich source of lactic acid bacteria. International Journal of Food Sciences and Nutrition, 64(4), 415-428.
Savitri & Bhalla, T.C. (2013) Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects. 3 Biotech, 3, 247-254.
Sha, S.P., Anupma, A., Pradhan, P., Prasad, G.S. & Tamang, J.P. (2016) Identification of yeasts by PCR-mediated DGGE in marcha, an ethnic amylolytic starter of India. The Journal of Ethnic Foods, 3, 292-296.
Sha, S.P., Jani, K., Sharma, A., Anupma, A., Pradhan, P., Shouche, Y. et al. (2017) Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India. Scientific Reports, 7, 10967.
Sha, S.P., Suryavanshi, M.S., Jani, K., Sharma, A., Shouche, Y. & Tamang, J.P. (2018) Diversity of yeasts and molds by culture-dependent and culture-independent methods for mycobiome surveillance of traditionally prepared dried starters for the production of Indian alcoholic beverages. Frontiers in Microbiology, 9, 2237.
Sha, S.P., Suryavanshi, M.S. & Tamang, J.P. (2019) Mycobiome diversity in traditionally prepared starters for alcoholic beverages in India by high-throughput sequencing method. Frontiers in Microbiology, 10, 348.
Shamala, T.R. & Sreekantiah, K.R. (1988) Microbiological and biochemical studies on traditional Indian palm wine fermentation. Food Microbiology, 5, 157-162.
Shangpliang, H.N.J., Rai, R., Keisam, S., Jeyaram, K. & Tamang, J.P. (2018) Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing. Scientific Reports, 8(1), 1532.
Shangpliang, H.N.K. & Tamang, J.P. (2021) Phenotypic and genotypic characterizations of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India. International Dairy Journal, 118, 105038.
Shinde, H.S., Waranghuse, L.R. & Mane, V.A. (2015) Isolation of bacteriocin producing lactobacillus spp from fermented food like dhokla and their antimicrobial assay. Journal of Biotechnology and Biochemistry, 1(3), 15-17.
Shrestha, R., Mehta, M. & Shah, G. (2017) Isolation and characterization of khaman fermenting microorganisms. Trends Bioscience, 10, 574-1576.
Singh, S.S., De Mandal, S., Lalnunmawii, E. & Senthil Kumar, N. (2018) Antimicrobial, antioxidant and probiotics characterization of dominant bacterial isolates from traditional fermented fish of Manipur, North-East India. Journal of Food Science and Technology, 55(5), 1870-1879.
Singh, T.A., Devi, K.R., Ahmed, G. & Jeyaram, K. (2014) Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India. Food Research International, 55, 356-362.
Sivasankari, R., Hemalatha, G., Kanchana, S. & Umamaheswari, T. (2017) Standardization and evaluation of probiotic shrikhand. International Journal of Current Microbiology and Applied Sciences, 6(11), 41-47.
Snehal, V., Karthikeyan, S. & Nagamaniammai, G. (2020) Evaluation of functional quality of Indian dosa batter prepared using different processed rice and horse gram. The International Journal of Nutrition, Pharmacology, Neurological Diseases, 10, 210-217.
Somvanshi, A., Patel, A. & Jalgaonwala, R. (2017) Effect of microbial fermentation and processing on nutritional and antinutritional properties of selected fermented foods. Asian Journal of Research in Chemistry, 10(4), 531-540.
Sonar, N.R. & Halami, P.M. (2014) Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India. Journal of Food Science and Technology, 51(12), 4143-4148.
Sonar, N.R., Vijayendra, S.V.N., Prakash, M., Saikia, M., Tamang, J.P. & Halami, P.M. (2015) Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India. The International Food Research Journal, 22(2), 788-797.
Sonawane, S.K., Kandu, V.R. & Patil, S. (2019) An Overview on characterization and value addition of traditional Indian fermented food: idli. The American Journal of Clinical Nutrition, 2(2), 1-6.
Soni, S.K. & Sandhu, D.K. (1989a) Nutritional improvement of Indian Dosa batter by yeast enrichment and black gram replacement. Journal of Fermentation and Bioengineering, 68(1), 1-4.
Soni, S.K. & Sandhu, D.K. (1989b) Fermentation of Idli: effects of changes in raw materials and physico-chemical conditions. Journal of Cereal Science, 10, 227-238.
Soni, S.K. & Sandhu, D.K. (1990a) Indian fermented foods: microbiological and biochemical aspects. Indian Journal of Microbiology, 30, 130-157.
Soni, S.K. & Sandhu, D.K. (1990b) Biochemical and nutritional changes associated with Indian Punjab Wari fermentation. Journal of Food Science and Technology, 27, 82-85.
Soni, S.K. & Sandhu, D.K. (1991) Role of yeast domination in Indian idli batter fermentation. World Journal of Microbiology and Biotechnology, 7, 505-507.
Soni, S.K., Sandhu, D.K. & Vilkhu, K.S. (1985) Studies on Dosa - an indigenous Indian fermented food: some biochemical changes accompanying fermentation. Food Microbiology, 2, 175-181.
Soni, S.K., Sandhu, D.K., Vilkhu, K.S. & Kamra, N. (1986) Microbiological studies on Dosa fermentation. Food Microbiology, 3, 45-53.
Sreeja, V. & Prajapati, J.B. (2020) Ethnic fermented foods and beverages of Gujarat and Rajasthan. In Tamang, J.P. (Ed.). Ethnic fermented foods and alcoholic beverages of india: science history and culture. Singapore: Springer Nature, pp. 157-188.
Steinkraus, K.H., van Veer, A.G. & Thiebeau, D.B. (1967) Studies on idli-an Indian fermented black gram-rice food. Food Technol, 21(6), 110-113.
Suesse, A.R., Norton, G.A. & van Leeuwen, J. (2016) Pilot-scale continuous-flow hydrothermal liquefaction of filamentous fungi. Energy and Fuels, 30(9), 7379-7386.
Tamang, B. & Tamang, J.P. (2007) Role of lactic acid bacteria and their functional properties in Goyang, a fermented leafy vegetable product of the Sherpas. Journal of Hill Research, 20(20), 53-61.
Tamang, B. & Tamang, J.P. (2009) Lactic acid bacteria isolated from indigenous fermented bamboo products of Arunachal Pradesh in India and their functionality. Food Biotechnology, 23, 133-147.
Tamang, B. & Tamang, J.P. (2010) In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetables products of the Himalayas. Indian Journal of Microbiology, 50(Suppl 1), S93-S98.
Tamang, B., Tamang, J.P., Schillinger, U., Franz, C.M.A.P., Gores, M. & Holzapfel, W.H. (2008) Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented tender bamboo shoots of North East India. International Journal of Food Microbiology, 121, 35-40.
Tamang, J.P. (2003) Native microorganisms in fermentation of kinema. Indian Journal of Microbiology, 43(2), 127-130.
Tamang, J.P. (2010) Himalayan fermented foods: microbiology, nutrition, and ethnic values. New York, NY: CRC Press, Taylor & Francis Group.
Tamang, J.P. (2015) Naturally fermented ethnic soybean foods of India. Journal of Ethnic Foods, 2, 8-17.
Tamang, J.P. (2020) History and culture of Indian ethnic fermented foods and beverages. In Tamang, J.P. (Ed.) Ethnic fermented foods and alcoholic beverages of india: science history and culture. Singapore: Springer Nature, pp. 1-40.
Tamang, J.P., Cotter, P.D., Endo, A., Han, N.S., Kort, R., Liu, S.Q. et al. (2020) Fermented foods in a global age: east meets west. Comprehensive Reviews in Food Science and Food Safety, 19, 184-217.
Tamang, J.P., Dewan, S., Olasupo, N.A., Schillinger, V. & Holzapfel, W.H. (2000) Identification and enzymatic profiles of predominant lactic acid bacteria isolated from soft variety chhurpi, a traditional cheese typical of the Sikkim Himalayas. Food Biotechnology, 14(1&2), 99-112.
Tamang, J.P., Dewan, S., Tamang, B., Rai, A., Schillinger, U. & Holzapfel, W.H. (2007) Lactic acid bacteria in Hamei and Marcha of North East India. Indian Journal of Microbiology, 47, 119-125.
Tamang, J.P., Holzapfel, W.H. & Watanabe, K. (2016) Diversity of microorganisms in global fermented foods and beverages. Frontiers in Microbiology, 7, 377.
Tamang, J.P., Jeyaram, K., Rai, A.K. & Mukherjee, P.K. (2021) Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Research International, 148, 110633.
Tamang, J.P. & Nikkuni, S. (1996) Selection of starter culture for production of kinema, a fermented soybean food of the Himalaya. World Journal of Microbiology and Biotechnology, 12, 629-635.
Tamang, J.P. & Nikkuni, S. (1998) Effect of temperatures during pure culture fermentation of Kinema. World Journal of Microbiology and Biotechnology, 14(6), 847-850.
Tamang, J.P. & Sarkar, P.K. (1993) Sinki - a traditional lactic acid fermented radish tap root product. Journal of General and Applied Microbiology, 39, 395-408.
Tamang, J.P. & Sarkar, P.K. (1996) Microbiology of mesu, a traditionally fermented bamboo shoot product. International Journal of Food Microbiology, 29(1), 49-58.
Tamang, J.P., Sarkar, P.K. & Hesseltine, C.W. (1988) Traditional fermented foods and beverages of Darjeeling and Sikkim - a review. Journal of the Science of Food and Agriculture, 44, 375-385.
Tamang, J.P., Tamang, B., Schillinger, U., Franz, C.M.A.P., Gores, M. & Holzapfel, W.H. (2005) Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. International Journal of Food Microbiology, 105, 347-356.
Tamang, J.P., Tamang, B., Schillinger, U., Guigas, C. & Holzapfel, W.H. (2009) Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas. International Journal of Food Microbiology, 135, 28-33.
Tamang, J.P., Tamang, N., Thapa, S., Dewan, S., Tamang, B.M., Yonzan, H. et al. (2012) Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India. Indian Journal of Traditional Knowledge, 11, 7-25.
Tamang, J.P. & Thapa, S. (2006) Fermentation dynamics during production of Bhaati Jaanr, a traditional fermented rice beverage of the Eastern Himalayas. Food Biotechnology, 20, 251-261.
Tamang, J.P., Thapa, S., Dewan, S., Yasuka, J., Fudou, R. & Yamanaka, S. (2002) Phylogenetic analysis of Bacillus strains isolated from fermented soybean foods of Asia: Kinema, Chungkokjang and Natto. Journal of Hill Research, 15(2), 56-62.
Tamang, J.P., Thapa, S., Tamang, N. & Rai, B. (1996) Indigenous fermented food beverages of Darjeeling hills and Sikkim: process and product characterization. Journal of Hill Research, 9(2), 401-411.
Tanti, B., Gurung, L., Sarma, H. & Buragohain, A. (2010) Ethnobotany of starter cultures used in alcohol fermentation by a few ethnic tribes of Northeast India. Indian Journal of Traditional Knowledge, 9(3), 463-466.
Thakur, N., Saris, P.E.J. & Bhalla, T.C. (2015) Microorganisms associated with amylolytic starters and traditional fermented alcoholic beverages of North Western Himalayas in India. Food Bioscience, 11, 92-96.
Thapa, N. (2016) Ethnic fermented and preserved fish products of India and Nepal. Journal of Ethnic Foods, 3, 69-77.
Thapa, N., Pal, J. & Tamang, J.P. (2004) Microbial diversity in ngari, hentak and tungtap, fermented fish products of Northeast India. World Journal of Microbiology and Biotechnology, 20(6), 599-607.
Thapa, N., Pal, J. & Tamang, J.P. (2006) Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas. International Journal of Food Microbiology, 107(1), 33-38.
Thapa, N., Pal, J. & Tamang, J.P. (2007) Microbiological profile of dried fish products of Assam. Indian Journal of Fish, 54(1), 121-125.
Thapa, S. & Tamang, J.P. (2004) Product characterization of kodo ko jaanr: fermented finger millet beverage ofthe Himalayas. Food Microbiology, 21, 617-622.
Thapa, S. & Tamang, J.P. (2006) Microbiological and physico-chemical changes during fermentation of kodo ko jaanr, a traditional alcoholic beverage of the Darjeeling hills and Sikkim. Indian Journal of Microbiology, 46(4), 333-341.
Thokchom, S. & Joshi, S.R. (2014) Screening of fibrinolytic enzymes from lactic acid bacterial isolates associated with traditional fermented soybean foods. Food Science and Biotechnology, 23(5), 1601-1604.
Thyagaraja, N., Otani, H. & Hosono, A. (1992) Studies on microbiological changes during the fermentation of ‘idly’. LWT - Food Science and Technology, 25, 77-79.
Tsuyoshi, N., Fudou, R., Yamanaka, S., Kozaki, M., Tamang, N., Thapa, S. et al. (2005) Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation. International Journal of Food Microbiology, 99, 135-146.
Venkatasubbaiah, P., Dwarakanath, C.T. & Sreenivasa Murthy, V. (1984) Microbiological and physico-chemical changes in idli batter during fermentation. Journal of Food Science and Technology, 21, 59-62.
Yegna Narayan Aiyar, A.K. (1953) Dairying in ancient India. Indian Dairyman, 5, 77-83.
Yonzan, H. & Tamang, J.P. (2010a) Indigenous knowledge of traditional processing of Selroti, a cereal-based ethnic fermented food of the Nepalis. Indian Journal of Traditional Knowledge, 9(2), 271-274.
Yonzan, H. & Tamang, J.P. (2010b) Microbiology and nutritional value of selroti, an ethnic fermented cereal food of the Himalayas. Food Biotechnology, 24(3), 227-247. - Contributed Indexing:
- Keywords: India; bacteria; ethno-microbiology; fermented foods; alcoholic beverages; yeasts and moulds
- Entry Date(s):
- Date Created: 20211125 Date Completed: 20220715 Latest Revision: 20220715
- Update Code:
- 20240105
- DOI:
- 10.1111/jam.15382
- PMID:
- 34821430
- Czasopismo naukowe
Menu główne
Wyszukiwarka
Treść główna
