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http://nopr.niscpr.res.in/handle/123456789/34711Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Chettri, R | - |
| dc.contributor.author | Tamang, J P | - |
| dc.date.accessioned | 2016-07-06T06:18:08Z | - |
| dc.date.available | 2016-07-06T06:18:08Z | - |
| dc.date.issued | 2016-07 | - |
| dc.identifier.issn | 0975-1084 (Online); 0022-4456 (Print) | - |
| dc.identifier.uri | http://hdl.handle.net/123456789/34711 | - |
| dc.description | 416-419 | en_US |
| dc.description.abstract | Tungrymbai and bekang are naturally fermented soybean foods of Meghalaya and Mizoram, respectively. Three strains of Bacillus viz. Bacillus subtilis, B. licheniformis and B. pumilus previously isolated from naturally fermented products tungrymbai and bekang, and were used singly and/or in mixture as starter culture(s) for the production of tungrymbai and bekang under optimized laboratory conditions. None of the strains of Bacillus used singly as starter could produce organoleptically acceptable tungrymbai and bekang. The sensory evaluation result showed that tungrymbai and bekang prepared in the laboratory by cell suspension mixture of pure culture of Bacillus spp. was more acceptable than conventionally prepared products. | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | NISCAIR-CSIR, India | en_US |
| dc.rights |  CC Attribution-Noncommercial-No Derivative Works 2.5 India | en_US |
| dc.source | JSIR Vol.75(07) [July 2016] | en_US |
| dc.subject | Tungrymbai | en_US |
| dc.subject | Bekang | en_US |
| dc.subject | Sensory evaluation | en_US |
| dc.subject | Starter culture(s) | en_US |
| dc.title | Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of Bacillus | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | JSIR Vol.75(07) [July 2016] | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSIR 75(7) 416-419.pdf | 108.14 kB | Adobe PDF | View/Open |
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