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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Journal of Pure and Applied Microbiology
2017-03-01
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| Series: | Journal of Pure and Applied Microbiology |
| Subjects: | |
| Online Access: | https://microbiologyjournal.org/microbial-fermentation-by-traditional-process-using-intrinsic-microflora-reduces-the-cyanide-content-of-bamboo-shoots/ |