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By Jyoti Prakash Tamang

Asia has a protracted heritage of education and intake of assorted kinds of ethnic fermented meals and alcoholic drinks in accordance with to be had uncooked substrates of plant or animal resources and in addition counting on agro-climatic stipulations of the areas. variety of sensible microorganisms in Asian ethnic fermented meals and alcoholic drinks comprises micro organism (Lactic acid micro organism and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. even though there are hundreds of thousands of study articles, evaluate papers, and restricted books on fermented meals and drinks, the current ebook: Ethnic Fermented meals and Alcoholic drinks of Asia is the 1st of this type on compilation of assorted ethnic fermented meals and alcoholic drinks of Asia. This publication has fifteen chapters protecting forms of ethnic fermented meals and alcoholic drinks of Asia. a few of the authors are recognized scientists and researchers with great stories within the box of fermented meals and drinks who comprise Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, scholars, lecturers, nutritionists, dieticians, meals marketers, agriculturalist, govt coverage makers, ethnologists, sociologists and digital media individuals may perhaps learn this booklet who preserve curiosity on organic value of Asian fermented meals and drinks.

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By Jyoti Prakash Tamang

Asia has a protracted heritage of education and intake of assorted kinds of ethnic fermented meals and alcoholic drinks in accordance with to be had uncooked substrates of plant or animal resources and in addition counting on agro-climatic stipulations of the areas. variety of sensible microorganisms in Asian ethnic fermented meals and alcoholic drinks comprises micro organism (Lactic acid micro organism and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. even though there are hundreds of thousands of study articles, evaluate papers, and restricted books on fermented meals and drinks, the current ebook: Ethnic Fermented meals and Alcoholic drinks of Asia is the 1st of this type on compilation of assorted ethnic fermented meals and alcoholic drinks of Asia. This publication has fifteen chapters protecting forms of ethnic fermented meals and alcoholic drinks of Asia. a few of the authors are recognized scientists and researchers with great stories within the box of fermented meals and drinks who comprise Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, scholars, lecturers, nutritionists, dieticians, meals marketers, agriculturalist, govt coverage makers, ethnologists, sociologists and digital media individuals may perhaps learn this booklet who preserve curiosity on organic value of Asian fermented meals and drinks.

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This was also correlated by decrease and increase in pH and acidity of the fermenting batters, respectively, from 0 to 4 h. The consumers’ preference trial showed that selroti batter prepared by a mixture of Leuc. mesenteroides BS1:B1 and S. cerevisiae BA1:Y2 was more acceptable than selroti batters prepared by conventional method (Yonzan and Tamang 2013). Selroti prepared by using a consortium of starter cultures had advantages over the traditional method. 7 Seera It is a nutritious, easily digestible snack food made in Bilaspur, Kangra, Hamirpur, Mandi, and Kullu districts of Himachal Pradesh.

1965). Yeasts have also been reported in idli mostly Saccharomyces cerevisiae, Debaryomyces hansenii, Hansenula anomala, Torulopsis candida, and Trichosporon beigelii from Soni and Sandhu (1989b, 1991) and Thyagaraja et al. (1992). Yeasts in idli fermentation contribute to leavening and flavor development and result in enhanced contents of thiamine and riboflavin (Soni and Sandhu 1989b). Leuc. mesenteroides, Lb. delbrueckii, Lb. fermenti, Lb. coryniformis, Ped. acidilactici, Ped. , Ent. faecalis, Lact.

Tamang et al. 3 Ethnic fermented legume foods of India Fermented product Aagya Substrate Soybean Nature and use Alkaline, sticky Area Arunachal Pradesh Amriti Aakhone Black gram Soybean West Bengal Nagaland Bari Bekang Soybean Soybean Dhokla Hakhu mata Bengal gram and rice Soybeans Hawaijar Soybean Rings, deep fried; snack Alkaline, sticky, Paste; side dish Alkaline, sticky, soup Alkaline, sticky, paste, curry Mild acidic, spongy; snack Alkaline, sticky, paste, curry Alkaline, sticky, curry Khaman Bengal gram Kinema Soybean Mild acidic, spongy; breakfast food Alkaline, sticky; curry Masauyra Black gram Papad Peron naming Peruyaan Black gram Soybeans Soybean Sepubari Black gram Iibi chhurpi Soybean Tungrymbai Soybean Vadai Black gram Wadi Black gram Yanni perung Soybean Cone-shaped hollow, brittle, and friable, similar to North Indian wari or dhal bodi and South Indian sandige; side dish Circular wafers; snack Alkaline, paste, ball Alkaline, sticky, side dish Fermented paste, side dish Alkaline, after fermentation, crushed, dried, side dish Alkaline, sticky, curry, soup Paste, fried patties; snack Ball-like, brittle; condiment Alkaline, paste, ball; side dish Sikkim Mizoram References Sharma and Pegu (2011) Steinkraus (1996) Singh et al.

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