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- W2474838548 abstract "SUMMARY Large quantities of fermented products are consumed daily in India, Nepal, Pakistan, Sikkim, Tibet, and neighboring countries. This study was undertaken to determine the constituents and the fungi responsible for certain fermentation processes. The fermented products investigated and the corresponding significant fungi isolated are as follows: idliTorulopsis candida and Trichosporon pullulans; jalebies-Saccharomyces bayanus; kanji-Hansenula anomala var. anomala; murcha-H. anomala var. schneggii, Mucor rouxianus, and Rhizopus arrhizus; Panjabi waries and papadams-Candida sp. and Saccharomyces cerevisae; and toddy-S. cerevisiae. Various yeasts and filamentous fungi were observed in several fermented foods consumed daily throughout India, Nepal, Pakistan, Sikkim, Tibet, and neighboring countries. This study was undertaken to determine the fungi responsible for certain fermentation processes, and the extent to which they are involved in the fermentation. Bacteria were present in all food samples at the time they were collected. However, they were not isolated nor was their possible role in fermentation considered. Preliminary surveys of idli, jalebies, kanji, murcha, Panjabi waries, papadams, and toddy were conducted over the last several years and most intensively in 1971. All of these products are produced and marketed on a small or cottage industry scale. The significance of fermented products in general has been discussed by Hesseltine (4)." @default.
- W2474838548 created "2016-07-22" @default.
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- W2474838548 date "2016-01-01" @default.
- W2474838548 modified "2023-09-26" @default.
- W2474838548 title "SOME ASIAN FERMENTED FOODS AND BEVERAGES" @default.
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