Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Nitesh Boro"'
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-15 (2021)
Abstract The emao, a traditional beer starter used in the North–East regions of India produces a high quality of beer from rice substrates; however, its microbial community structure and functional metabolic modules remain unknown. To address this
Externí odkaz:
https://doaj.org/article/be7548e7c57f42589fda9e00eef56e9b
Autor:
Nitesh Boro, Diganta Narzary
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Naturally occurring autochthonous microbes associated with ethnic beer starters are diverse and important as they play different functional roles in beer fermentations. The study on culturable microbes from the ethnic rice beer starter “emao” of
Externí odkaz:
https://doaj.org/article/63cf345f6a3c42dcb73779ed7cd25104
Publikováno v:
Braz J Microbiol
The recent realisation regarding the potentiality of the long-neglected non-Saccharomyces yeasts in improving the flavour profile and functionality of alcoholic beverages has pushed researchers to search for such potent strains in many sources. We st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::891bbd7f0fbed763a9e84fce4bcdb3b9
https://doi.org/10.1007/s42770-022-00765-7
https://doi.org/10.1007/s42770-022-00765-7
Publikováno v:
Scientific Reports
Scientific Reports, Vol 11, Iss 1, Pp 1-15 (2021)
Scientific Reports, Vol 11, Iss 1, Pp 1-15 (2021)
The emao, a traditional beer starter used in the North–East regions of India produces a high quality of beer from rice substrates; however, its microbial community structure and functional metabolic modules remain unknown. To address this gap, we h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a78d94cecaea90f4c9440cc083b5d1aa
https://pubmed.ncbi.nlm.nih.gov/34272462
https://pubmed.ncbi.nlm.nih.gov/34272462
Autor:
Narzary, Diganta1,2 d_narzary@gauhati.ac.in, Boro, Nitesh1, Borah, Ashis1, Okubo, Takashi2,3, Takami, Hideto2,4
Publikováno v:
Scientific Reports. 7/16/2021, Vol. 11 Issue 1, p1-15. 15p.
Publikováno v:
Brazilian Journal of Microbiology; Sep2022, Vol. 53 Issue 3, p1515-1531, 17p