| identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the eastern himalayas. | gundruk, sinki and khalpi are lactic-fermented vegetable products of sikkim in india, and inziangsang is a fermented leafy vegetable product of nagaland and manipur in india. a total of 65 samples of gundruk (25), sinki (12), khalpi (25) and inziangsang (3) were analysed for microbial counts. the population of lactic acid bacteria (lab) as well as aerobic mesophilic counts were at the level of 10(7) cfu g(-1). yeasts were detected only in few samples of sinki and khalpi. no moulds were detected. ... | 2005 | 16055218 |
| microbiology of mesu, a traditional fermented bamboo shoot product. | the use of mesu as a pickle and as the base of curry is a tradition in the darjeeling hills and sikkim of india. a total of 327 strains of lactic acid bacteria, representing lactobacillus plantarum, l. brevis and pediococcus pentosaceus were isolated from 30 samples of mesu. these species were present in all samples of raw bamboo shoots tested. mesu was dominated by l. plantarum followed by l. brevis; p. pentosaceus was isolated less frequently and recovered from only 40-50% of the mesu samples. ... | 1996 | 8722186 |