Microbiology and nutritional value of selroti, an ethnic fermented cereal food of the Himalayas

Food Biotechnology

Volumn 24, Issue 3, 2010, Pages 227-247

  Yonzan, Hannah ^a   Tamang, Jyoti Prakash ^a  

^a SIKKIM UNIVERSITY   (India)

Author keywords

Fermented food; Lab; Selroti; Yeasts

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ENTEROCOCCUS FAECIUM; FERMENTED FOODS; HIMALAYAS; LAB; LACTIC ACID BACTERIA; LEUCONOSTOC MESENTEROIDES; MICROBIAL POPULATIONS; NUTRITIONAL VALUE; PATHOGENIC BACTERIUM; PEDIOCOCCUS PENTOSACEUS; S.CEREVISIAE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SELROTI; WIDE SPECTRUM; YEAST STRAIN;

BACTERIOLOGY; LABORATORIES; LACTIC ACID; ORGANIC ACIDS; POPULATION STATISTICS; YEAST;

BACTERIA;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PICHIA; PICHIA BURTONII; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KLUYVERI; ZYGOSACCHAROMYCES ROUXII;

EID: 77956159346     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2010.507133     Document Type: Article

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