Ethnic Fermented Foods and Alcoholic Beverages of Asia

Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74085

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DC Field	Value	Language
dc.contributor.editor	Prakash Tamang, Jyoti	-
dc.date.accessioned	2019-06-25T07:23:28Z	-
dc.date.available	2019-06-25T07:23:28Z	-
dc.date.issued	2016	-
dc.identifier.isbn	978-81-322-2798-4	-
dc.identifier.uri	http://10.6.20.12:80/handle/123456789/74085	-
dc.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.	en
dc.language	en	en
dc.language.iso	en	en_US
dc.publisher	Springer India	en_US
dc.subject	Alcoholic	en_US
dc.title	Ethnic Fermented Foods and Alcoholic Beverages of Asia	en_US
dc.type	Book	en_US
Appears in Collections:	Chemistry

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