期刊
FOOD BIOSCIENCE
卷 11, 期 -, 页码 92-96出版社
ELSEVIER
DOI: 10.1016/j.fbio.2015.05.002
关键词
Chhang; Jau; Sura; Yeast; Phab; Dheli
资金
- Finnish government scholarship pool (CIMO)
- UGC (New Delhi) [KM-11-7356]
- UGC, New Delhi [F. 15-13/12 (SA-II)]
Traditional alcoholic brewing is generally a home-based industry mostly practiced by the ethnic people of Himalayas. Chhung, jau chhang and sura are the three most popular cereal based traditional fermented alcoholic beverages prepared and consumed by tribal and rural folks of Himachal Pradesh (North West Himalayas) using traditional inocula 'phab' and The numbers of lactic acid bacteria (LAB) were in range of 1.7 x 10(4) CFU/g in chhung, 2.9 x 10(4) CFU/g in jau chhung, and 1.9 x 10(7) CFU/g in sum. LAB isolates were strains of Lactobacillus plantarum, Lactobacillus. cocci, Enterococcus faecium and Pediococcus pentosaceus based On comparison of the sequence of 165 rRNA genes. Yeasts were identified from all the three beverage samples with cell number ranging from 3.5 x 10(4) CFU/g for chhang, 1 x 10(5) CFU/g for jau chhang and 5.5 x 10(5) CFU/g for sura. Sequencing of D1/D2 265 rDNA regions identified the yeasts as Saccharomyces cerevisiae, Saccharomyces fibuligera, Pichia kudriavzevii and Candida tropicalis. (C) 2015 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据