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192.168.6.56/handle/123456789/74085| Title: | Ethnic Fermented Foods and Alcoholic Beverages of Asia |
| Authors: | Prakash Tamang, Jyoti |
| Keywords: | Alcoholic |
| Issue Date: | 2016 |
| Publisher: | Springer India |
| Description: | Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agroclimatic conditions of the regions. About 90 % of the Asian ethnic fermented foods are naturally fermented by both culturable and unculturable microorganisms. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (lactic acid bacteria and Bacillus species, micrococci, etc.), amylolytic and alcohol-producing yeasts, and fi lamentous molds. Microorganisms establish on relevant substrates for survival and produce bioactive compounds that enrich the human diet, thereby promoting health benefi ts to consumers. |
| URI: | http://10.6.20.12:80/handle/123456789/74085 |
| ISBN: | 978-81-322-2798-4 |
| Appears in Collections: | Chemistry |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2016_Book_EthnicFermentedFoodsAndAlcohol.pdf | 26.29 MB | Adobe PDF | View/Open |
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