Microbial Fermentation by Traditional Process using Intrinsic Microflora Reduces the Cyanide Content of Bamboo Shoots

Microbial Fermentation by Traditional Process using Intrinsic Microflora Reduces the Cyanide Content of Bamboo Shoots

Ethnic people living in the North-East India, Nepal and Bhutan prepare and consume a variety of domesticated and wild bamboo tender shoots. Fermented bamboo shoots are consumed as a component of regular delicacies. However, presence of potentially toxic compounds called cyanogenic glycosides has bee...

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Bibliographic Details
Main Authors: Olivia Khunjan, Piyush Pandey, G.D Sharma
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2017-03-01
Series:Journal of Pure and Applied Microbiology
Subjects:
cyanide
fermented bamboo shoots
Online Access:https://microbiologyjournal.org/microbial-fermentation-by-traditional-process-using-intrinsic-microflora-reduces-the-cyanide-content-of-bamboo-shoots/

Internet

https://microbiologyjournal.org/microbial-fermentation-by-traditional-process-using-intrinsic-microflora-reduces-the-cyanide-content-of-bamboo-shoots/

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