Cereal based Traditional alcoholic beverages of Lahaul and Spiti area of Himachal Pradesh

Abstract

Some cereal based traditional alcoholic beverages,<i style=""> Chhang, Lugari, Aara</i> and <i style="">Chiang</i> consumed by people of Lahaul and Spiti area of Himachal Pradesh were documented and explored microbiologically. All these beverages were made by cooking their grains and then inoculating them with inocula called <i style="">Phab/</i> <i style="">Dhaeli</i>. Chemical analysis of these products showed an acidic nature with <i style="">p</i>H in the range of 3.31-4.02 in undistilled samples, and 3.95-5.17 in distilled samples. Total soluble solids in all the undistilled samples were in the range of 14.58 to 18.56^˚B, whereas in distilled samples these were in the range of 7.19-8.0^˚B. Ethanol contents (%v/v) were 5-12 % in undistilled and 13-19% in distilled products. A wide variation in certain other chemicals constituents’, viz. acetaldehyde, methanol, ester, n- propanol, etc. was observed in the distilled alcoholic beverages. Microbiological examination of these beverages and their source of inocula revealed the dominance of yeasts mainly from genus <i>Saccharomyces </i>and<i> Endomyces. </i>Bacteria encountered in these beverages were from genus <i>Lactobacillus, Acetobacter, </i>and <i>Bacillus</i>.