Zobrazeno 1 - 10
of 10
pro vyhledávání: '"H. Nakibapher Jones Shangpliang"'
Autor:
Birsen Yilmaz, Emine Elibol, H. Nakibapher Jones Shangpliang, Fatih Ozogul, Jyoti Prakash Tamang
Publikováno v:
Fermentation, Vol 8, Iss 11, p 590 (2022)
Kefir is a popular traditional fermented dairy product in many countries. It has a complex and symbiotic culture made up of species of the genera Leuconostoc, Lactococcus, and Acetobacter, as well as Lactobacilluskefiranofaciens and Lentilactobacillu
Externí odkaz:
https://doaj.org/article/3c55483f6e11488692c150122978b325
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 4, Pp 270-275 (2016)
Background: Pastoralists comprising different ethnic groups of people dominate the Eastern Himalayas. Traditional knowledge in the Eastern Himalayas reflects the common linkage of origin and settlement of the ethnic groups in the regions. The practic
Externí odkaz:
https://doaj.org/article/dbfb5d253485410a930bcfc804404430
Background: Naturally fermented milk (NFM) products are popular food delicacies in Indian states of Sikkim and Arunachal Pradesh. Bacterial communities in these NFM products of India were previously analysed by high-throughput sequence method. Howeve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd6fdee4b666a3b6197d9f81b0861607
https://doi.org/10.21203/rs.3.rs-78771/v1
https://doi.org/10.21203/rs.3.rs-78771/v1
Autor:
Jyoti Prakash Tamang, Ranjita Rai, Santosh Keisam, H. Nakibapher Jones Shangpliang, Kumaraswamy Jeyaram
Publikováno v:
Scientific Reports, Vol 8, Iss 1, Pp 1-10 (2018)
Scientific Reports
Scientific Reports
Naturally fermented milk (NFM) products are popular ethnic fermented foods in Arunachal Pradesh and Sikkim states of India. The present study is the first to have documented the bacterial community in 54 samples of NFM products viz. chhurpi, churkam,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fab27c90715b61e164cb919e622bb081
http://link.springer.com/article/10.1038/s41598-018-19524-6
http://link.springer.com/article/10.1038/s41598-018-19524-6
Publikováno v:
International Dairy Journal. 118:105038
Exotic naturally fermented milk of cow and yak products of Arunachal Pradesh in India such as mar, chhurpi and churkam were analysed for identification of lactic acid bacteria (LAB). The pH of samples was 5.32 ± 0.01 to 6.62 ± 0.01 with viable LAB
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3d79698a021cd5f310ab9d52bd9d18b
https://doi.org/10.1016/j.idairyj.2021.105038
https://doi.org/10.1016/j.idairyj.2021.105038
Publikováno v:
Food Research International. 143:109885
Traditionally preserved fish products viz. suka ko maccha, a smoked fish product, sidra and sukuti, sun-dried fish products are commonly consumed in Sikkim state in India. Bacterial communities in these fish products were analysed by high-throughput
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d73de230c903a0a95dd422adba304cbc
https://doi.org/10.1016/j.foodres.2020.109885
https://doi.org/10.1016/j.foodres.2020.109885
Publikováno v:
Food Research International. 140:110002
Traditionally preserved meat products are common food items in Sikkim state of India. We studied the high-throughput sequencing of four traditionally preserved meat products viz. beef kargyong, pork kargyong, yak satchu and khyopeh to profile the bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8fe72795c024085e5ec918dc5a43f4f
https://doi.org/10.1016/j.foodres.2020.110002
https://doi.org/10.1016/j.foodres.2020.110002
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