Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India

Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

“…The end product khorisa was sour in taste with a typical fermented flavour. Above results are comparable with pH of some fermented bamboo shoot products of North East India like mesu, soidon, soibum, soijim, ekung, eup and hirring having average pH of 3.9, 4.2, 4.2, 4.1, 3.9, 4.1 and 4.0 respectively (Tamang et al, 2008;Tamang and Tamang, 2009). During the manufacturing of jiang-sun (fermented bamboo shoots product of Taiwan), a pH of 4.2 was also observed in the day-1 fermented sample, and a pH of 3.5 was observed in the 30-day sample (Chen et al, 2010).…”

In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas

“…In the Himalayas, most of the ethnic fermented foods are prepared by spontaneous fermentation [27], except production of ethnic alcoholic beverages by using mixed starter cultures [28]. Use of starter cultures may appear appropriate in gundruk and khalpi production at household level since it is cost-effective and may contribute to effective control and safeguarding of the fermentation process.…”

First report of <i>Chryseobacterium indologenes</i> as causal agent for crown rot of papaya (<i>Carica papaya</i> L.) in peninsular Malaysia

“…Thus, the genotypic characterization strongly confirmed that the strain was C. indologenes. According to [11][12], the conservation of 16S rRNA genes…”