Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage.

@article{Ghosh2015MicrobialSA,
  title={Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage.},
  author={Kuntal Ghosh and Mousumi Ray and Atanu Adak and Prabuddha Dey and Suman Kumar Halder and Arpan Das and Arijit Jana and Saswati Parua Mondal and Pradeep Kumar Das Mohapatra and Bikas Ranjan Pati and Keshab Chandra Mondal},
  journal={Food chemistry},
  year={2015},
  volume={168},
  pages={196-202}
}
Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 1 time over the past 90 days. VIEW TWEETS

From This Paper

Topics from this paper.
1 Citations
0 References
Similar Papers

Similar Papers

Loading similar papers…