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http://nopr.niscpr.res.in/handle/123456789/822| Title: | Traditional fermented foods of Lahaul and Spiti area of Himachal Pradesh |
| Authors: | Kanwar, S S Gupta, M K Katoch, Chhaya Kumar, Rajeev Kanwar, Promila |
| Keywords: | Traditional foods;Fermentation;Cereals;Indigenous knowledge;Fermented foods;Lahaul;Spiti;Himachal Pradesh |
| 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: | Some traditional fermented foods consumed by people of Lahaul and Spiti area of Himachal Pradesh were explored microbiologically and documented. Chilra, Jhan chang, Babru, Bhaturu and Seera were the main food products made from cereals. These products were prepared by using traditional / natural inoculum, i.e. khameer/ malera or phab as a starter culture. All the fermented foods were acidic in nature. Microbiological examination of these food products and their source of inoculum revealed the dominance of yeasts mainly from genera Saccharomyces, Debaromyces and Schizosaccharomyces. The bacteria were mainly from the genera Lactobacillus, Lactococcus, and Leuconostoc. |
| Page(s): | 42-45 |
| ISSN: | 0972-5938 |
| Appears in Collections: | IJTK Vol.06(1) [January 2007] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJTK 6(1) (2007) 42-45.pdf | 153.26 kB | Adobe PDF | View/Open |
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