Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi, a traditional rapeseed fermented food product of Assam, India
Kahudi or Pani tenga is a very unique fermented mustard product of Assam that is prepared by mixing coarsely ground mustard with extracts of acidic Garcinia pedunculata (Thekera) or tamarind. Kahudi is produced through a spontaneous and uncontrolled solid state fermentation and very little scientifi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2017-09-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618116300786 |