Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects

Savitri, .; Bhalla, Tek Chand

doi:10.1007/s13205-012-0092-2

Cited by 12 publications

(5 citation statements)

References 30 publications

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“…Fermented wheat flour foods can greatly reduce the gluten content to safe levels, such as Sourdough, dominant with Lactobacillus species, and Saccharomyces cerevisiae (Settanni et al, 2005 ); Bhatooru, dominant with S. cerevisiae, Lactobacillus plantarum , and Bacillus sp. (Savitri and Bhalla, 2013 ); and Miso, dominant with Pediococcus acidilactici (Asahara et al, 1992 ). Maize based fermented foods mainly include doklu, dominant with Lactobacillus fermentum, L. plantarum , and Pediococcus pentosaceus (Assohoun-Djeni et al, 2016 ); and Ogi, dominant with P. acidilactici and Lactobacillus paraplantarum (Okeke et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

et al. 2016

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Suanzhou as a traditional Chinese gruel is fermented from proso millet and millet. The biochemical analysis showed Suanzhou had relatively high concentrations of lactic acid, acetic acid, and free amino acids. The metagenomics of Suanzhou were studied, with the analysis of the V4 region of 16S rRNA gene, the genera Lactobacillus and Acetobacter were found dominant with the average abundance of 58.2 and 24.4%, respectively; and with the analysis of the ITS1 region between 18S and 5.8S rRNA genes, 97.3% of the fungal community was found belonging to the genus Pichia and 2.7% belonging to five other genera. Moreover, the isolates recovered from 59 Suanzhou samples with various media were identified with the 16S rRNA or 18S rRNA gene analyses. Lactobacillus fermentum (26.9%), L. pentosus (19.4%), L. casei (17.9%), and L. brevis (16.4%) were the four dominant Lactobacillus species; Acetobacter lovaniensis (38.1%), A. syzygii (16.7%), A. okinawensis (16.7%), and A. indonesiensis (11.9%) were the four dominant Acetobacter species; and Pichia kudriavzevii (55.8%) and Galactomyces geotrichum (23.1%) were the two dominant fungal species. Additionally, L. pentosus p28-c and L. casei h28-c1 were selected for the fermentations mimicking the natural process. Collectively, our data demonstrate that Suanzhou is a nutritional food high in free amino acids and organic acids. Diverse Lactobacillus, Acetobacter, and yeast species are identified as the dominant microorganisms in Suanzhou. The isolated strains can be further characterized and used as starters for the industrial production of Suanzhou safely.

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Section: Introductionmentioning

confidence: 99%

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

et al. 2016

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“…Selroti from the Himalayan region (Yonzan and Tamang, 2010) and ambali from South India (Ramakrishnan, 1980) contain mostly LAB. Whereas, wheat-based bread like Bhatooru from Himachal (Savitri and Bhalla, 2013), seera from the Middle and North of India (Savitri et al, 2012), and nan (Batra, 1986) is dominated by yeasts and very meager populations of LAB. The presence of Vibrio sp.…”

Section: Resultsmentioning

confidence: 99%

Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas

et al. 2019

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Traditional leavened wheat-based flat bread khambir is a staple food for the high-altitude people of the Western Himalayan region. The health promoting abilities of two types of khambir , yeast added khambir (YAK) and buttermilk added khambir (BAK), were evaluated. A group of microbes like yeast, mold, lactic acid bacteria (LAB), and Bifidobacterium sp. were abundant in both khambir but in varied proportions. Both are enriched with phenolics and flavonoids. The aqueous extracts of both breads strongly inhibited the growth of enteropathogens. Molecular docking experiments showed that phenolic acid, particularly p -coumaric acid, blocked the active sites of β-glucosidase and acetylcholine esterase (AChE), thereby inhibiting their activities. YAK and BAK showed antiradical and antioxidant activity ranging from 46 to 67% evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing/antioxidant power (FRAP) assays. The aqueous extract of both khambir samples protected the arsenic toxicity when examined under an in situ rat intestinal loop model study. The arsenic induced elevated levels of superoxide dismutase (SOD), catalase (CAT), reduced glutathione, lipid peroxidation (LPO) and DNA fragmentation, and transmembrane mitochondrial potential was alleviated by khambir extract. These results scientifically supported its age-old health benefit claims by the consumer at high altitude and there are enough potentialities to explore khambir as a medicinal food for human welfare.

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“…curvatus , Leuconostoc mesenteroides , Enterococcus faecium , E. faecalis , Pediococcus pentosaceus , Streptococcus lactis , S. thermophilus ; and yeasts Saccharomyces bayanus , S. cerevisiae , Saccharomyces kluyveri , Debaryomyces hansenii , Pichia burtonii , Zygosaccharomyces rouxii , Hansenula anomala , Candida tropicalis , Aureobasidium sp. and Pichia manshurica (Savitri & Bhalla, 2013; Somvanshi et al, 2017; Soni & Sandhu, 1990a; Yonzan & Tamang, 2010b).…”

Section: “Ethno‐microbiology” Of Fermented Cereals and Non‐soybean Le...mentioning

confidence: 99%

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

Tamang

2022

Journal of Applied Microbiology

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The concept of "ethno-microbiology" is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme-and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. "Ethno-microbiology" of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the "ethno-microbiology" knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption. K E Y W O R D Sbacteria, ethno-microbiology, fermented foods; alcoholic beverages, India, yeasts and moulds How to cite this article: Tamang, J.P. ( 2022) "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages.

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Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects

Cited by 12 publications

References 30 publications

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

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