Bamboo shoot: Microbiology, biochemistry and technology of fermentation-a review

Indian Journal of Traditional Knowledge

Volumn 11, Issue 2, 2012, Pages 242-249

  Choudhury, Debangana ^a   Sahu, Jatindra K ^b   Sharma, G D ^a  

^a Assam University School of Life Sciences   (India)

^b ASSAM UNIVERSITY   (India)

Author keywords

Bamboo shoot bitterness; Bamboo shoots; Canned bamboo shoots; Fermentation; Hydrogen cyanine

Indexed keywords

EID: 84860125616     PISSN: 09725938     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (68)

1. Farrelly D, The Book of Bamboo, (Sierra Club Books), 1984.
2. Upreti TC & Sundriyal RC, Bamboo and cane resources of Arunachal Pradesh: Utilization pattern and implications for management, Bamboo Sci Cult, 15(1) (2002) 20-34.
3. Sharma YML, Bamboos in Asia Pacific Region, In: Bamboo Research in Asia, edited by G Lessard & A Chouinard, (World Publications, Singapore), 1980, 99-120.
4. Vaiphei LS, Bamboo's Economic Value to the North-East, The Day After, 2005.
5. Bhatt BP, Singha, LB, Sachan MS & Singh K, Commercial edible bamboo species of North Eastern Himalayan region, India. Part II. Fermented, roasted and boiled bamboo shoots, J Bamboo Rattan, 4(1) (2005) 13-31.
6. Bhatt BP, Singha LB, Singh K & Sachan MS, Some commercial edible bamboo species of North East India: production, indigenous uses, cost-benefit and management strategies, Sci Cult, 17(1) (2003) 4-20.
7. Cahill A, Field day to explore edible bamboo shoot market, News Release, (Department of Primary Industries Queensland), 1999.
8. Lewis D, Bamboo shoots: Delicious to eat, easy to sell, Washington Tilth, Autumn, 1996, 7-9.
9. Tai KY, The management and utilization of shoot-producing bamboos in Taiwan, J Chinese Forestry, 18(2) (1985) 1-46.
10. Pan C, Market opportunities for fresh and processed Asian vegetables. RIRDC Research Paper No. 95/14, (Canberra, Rural Industries Research and Development Corporation), 1995, 17.
11. Young RA, Flavor qualities of some edible oriential bamboos, Eco Bot, 8 (1954) 377-386.
12. NMBA, Bamboo shoot composition, (National Mission on Bamboo Application, India), 2009.
13. Satya S, Bal LM, Singhal P & Naik, SN, Bamboo shoot processing: food quality and safety aspect (a review), Trends Food Sci Tech, (2010), in press.
14. Sue T, Bamboo shoots = good food, Temperate Bamboo Quarterly, 2 (1-2) (1995) 8-11.
15. Anonnymous, Cyanogenic glycosides in cassava and bamboo shoots, a human health risk assessment, Technical report series no. 28. Food Standards Australia New Zealand, 2004.
16. Ermans AM, Mbulamoko NM, Delange F & Ahluwalia R, Role of cassava in the etiology of endemic goitre and cretinism, (Ottawa, Ontario, International Development Research Centre), 1980, 182-182.
17. Nahrstedt AF, Cyanogenesis and food plants, In: Proceedings of the International Symposium on Phytochemistry and Agriculture, edited by van Beek TA, & Breteler H, (Oxford University Press), 1993, 107-129.
18. Moller BL & Seigler DS, Biosynthesis of cyanogenic glycosides, cyanolipids and related compounds, In: Plant amino acids biochemistry and biotechnology, edited by BK Singh, (1999), 563-609.
19. JECFA, Cyanogenic glycosides, In: Toxicological evaluation of certain food additives and naturally occurring toxicants, 39th Meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1993, 234-237.
20. Ferreira VLP, Yotsuyanagi K, & Carvalho CRL, Elimination of cyanogenic compounds from bamboo shoots Dendrocalamus giganteus Munro, Tropical Sci, 35 (1995) 342-346.
21. Bhargava A, Kumbhare V, Srivastava A & Sahai A, Bamboo parts and seeds for additional source of nutrition, J Food Sci Tech, 33(2) (1996) 145-146.
22. Xia-Bo, Studies on Nutrient and Chemical Components of Shoots of Arundinaria oleosa, (Nanjing Forestry University, China), 2006.
23. Middleton E Jr, Kandaswami C & Theoharides TC, The effects of plant flavonoids on mammalian cells: Implications for inflammation, heart disease, and cancer, Pharmacol Rev. 52 (2000) 67-751.
24. Zagrobelny M, Bak S, Rassmusen AV & Jørgensen B, Cyanogenic glucosides and plant-insect interactions, Phytochemistry, 65 (2004) 293-306.
25. Puri HS, Rasayana ayurvedic herbs for longevity and rejuvenation, (Taylor and Francis), London), 2003, 71-73.
26. RFRI, Bamboo as food and medicine, (Report of Rain Forest Research Institute, Jorhat, India), 2008.
27. Burkill IH, A dictionary of the economic products of the Malay Peninsula, (Crown Agents for the Colonies, London), 1935.
28. Sarangthem K & Singh TN, Microbial bioconversion of metabolites from fermented succulent bamboo shoots into phytosterols, Curr Sci, 84(12) (2003) 1544-1547.
29. Thomsen K & Brimer L, Cyanogenic constituents in woody plants in natural lowland rainforest in Costa Rica, Bot J Linnean Soc, 124 (1997) 273-294.
30. Jones DA, Why are so many food plants cyanogenic? Phytochemistry, 47 (1998) 155-162.
31. Francisco LA & Pinotti MHP, Cyanogenic glycosides in plants, Brazilian Archi Biol Tech, 43 (2000) 487-492.
32. Miller JM & Conn EE, Metabolism of Hydrogen Cyanide in Higher Plants, Plant Physiology, 65 (1980) 1199-1202.
33. Conn EE, Cyanogenic glycosides, In: International Review of Biochemistry, edited by A Neuberger & TH Jukes, (University Park Press, Baltimore), 27(2) (1979) 21-43.
34. Blumenthal SG, Hr Hendrickson, Abrol YP & Conn EE, Cyanide metabolism in higher plants III. The biosynthesis of B-cyanoalanine, J Biol Chem, 243 (1968) 5302-5307.
35. Floss HG, Hadwiger L & Conn EE, Enzymatic formation of B-cyanoalanine from cyanide, Nature, 208 (1965) 1207-1208.
36. Poulton JE, Enzymology of cyanogenesis in Rosaceous stone fruits, In: B-glucosidases, biochemistry and molecular biology, ACS Symposium Series American Chemical Society, (A. Esen) 533, 1983, 170-190.
37. Tripathi YC, Food and nutrition potential of bamboo, MFP News, 8(1) (1998) 10-11.
38. Haque MR & Bradbury JH, Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods, Food Chem, 77 (2002) 107-114.
39. Simeonova FP & Fishbein L, Hydrogen cyanide and cyanides: Human health aspects, Concise International Chemical Assessment Document 61, (WHO, Geneva), 2004.
40. Gettler AO & Baine JO, The toxicity of cyanide, Ame J. Med Sci, 195 (1938) 182-198.
41. Speijers G, Cyanogenic glycosides, Food Additive Series No. 30, (JECFA, Geneva), 1993.
42. ATSDR, Toxicological profile for cyanide, 2006. (http://www.atsdt.cde.gov/toxprofiles/tp8.html).
43. Conn EE, Cyanide and cyanogenic glycosides, In: Herbivores: Their interaction with secondary plant metabolites, edited by GA Rosenthal & DH Janzen, (Academic Press, Inc., New York-London), 1979a, 387-412.
44. Ballantyne B, Toxicology of cyanides, In: Clinical and experimental toxicology of cyanides. edited by Ballantyne B & Marrs TC, (Wright, Bristol, IOP Publishing), 1987, 41-126.
45. Yamamoto K, Yamamoto Y, Hattori H & Samori T, Effects of routes of administration on the cyanide concentration distribution in the various organs of cyanide-intoxicated rats, Tohoku J. Exp Med, 137 (1982) 73-78.
46. WHO, Toxicological evaluation of certain food additives and natural occurring toxicants, Report of 39th meeting of the Joint FAO/WHO Experts Committee on Food Additives (JECFA). Food Additives Series 30, (WHO, Geneva), 1993, 299-337.
47. Majak W, Metabolism and absorption of toxic glycosides by ruminants, J Range Manage, 45 (1992) 67-71.
48. Brimer L & Rosling HA, Microdiffusion method with solid state detection for determination of cyanogenic glycosides from cassava in human urine, Food Chem Toxicol, 31 (1993) 599-603.
49. Hernández T, Lundquist P, Oliveira L, Christiá RP, Rodriguez E & Rosling H, Fate in humans of dietary intake of cyanogenic glycosides from roots of sweet cassava consumed in Cuba, Natural Toxins, 3 (1995) 114-117.
50. Nirmala C, David E & Sharma ML, Changes in nutrient components during ageing of emerging juvenile bamboo shoots, Inter J Food Sci Nutrition, 58 (2007) 345-352.
51. Bhardwaj R, Singh RK, Wangchu L & Sureja AK, Bamboo shoots consumption: traditional wisdom and cultural invasion, In: Proceeding of national conference on Arunachal Pradesh: Tradition in transition, linking ecology, economics and ethics, (NERIST, India), 2005.
52. Bal LM, Naik SN & Satya S, Scientific validation of indigenous knowledge system for bamboo shoot processing and utilization, In: Abstract proceedings of national seminar on bamboo plantation, management and its utilization, Jodhpur, India, 2009, 70.
53. Wongsakpairod T, Bamboo shoot drying using superheated steam, (M. Eng Thesis, King Mongkut's University of Technology, Thonburi, Bangkok, Thailand), 2000.
54. Sharma OP, Dendrocalamus hamiltonii Munro, the Himalayan miracle bamboo. In: Plant Science Research in India, edited by Trivedi ML, Gill BS & Saini SS, (Today and Tomorrow's Printers and Publishers, New Delhi), 1989, 189-195.
55. Tamang JP, Food culture in the Eastern Himalayas, J Himalayan Res Cultural Foundation 5(3-4), (2001) 107-118.
56. Singh A, Singh RK & Sureja AK, Cultural significance and diversities of ethnic foods of northeast India, Indian J Tradit Knowle, 6(1) (2007) 79-94.
57. Phithakpol B, Varanyanond W, Reungmaneepaitoon S, & Wood H, The Traditional Fermented Foods of Thailand, (ASEAN Food Handling Bureau, Kuala Lumpur, Malaysia), 1995.
58. Tamang JP, Tamang B, Schillinger U, Franz CMAP, Gores M, & Holzapfel WH, Identification of predominant lactic acid bacteria isolated from traditional fermented vegetable products of the Eastern Himalayas, Inter J Food Microbiol, 105(3) (2005) 347-356.
59. Tamang JP & Sarkar PK, Microbiology of Mesu, a traditional fermented bamboo shoot product, Inter J Microbiol, 29 (1996) 49-58.
60. Nout MJR & Sarkar PK, Lactic Acid Food Fermentation in Tropical Countries, Antonie Van Leeuwenhoek, Springer Netherlands, 76(1-4) (1999) 395-401.
61. Jeyaram K, Singh TA, Romi W, Devi AR, Singh WM, Dayanidhi H, Singh NR & Tamang JP, Traditional fermented foods of Manipur, Indian J Tradit Knowle, 8(1) (2009) 115-121.
62. Sánchez I, Palop L & Ballesteros C, Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants, Inter J Food Microbiol, 59(1-2) (2000) 9-17.
63. Maneesri J & Masniyom P, Induction and Inhibition of film yeast from fermented bamboo shoots by seasoning plants, J Sci Tech, 29(4) (2007) 1135-1143.
64. Pravabati D & Singh IIT, Studies on the chemical and nutritional changes of bamboo shoots during fermentation, J Food Sci Tech, 23 (1986) 338-339.
65. Giri SS & Janmejay LS, Changes in soluble sugars and other constituents of bamboo shoots in soibum fermentation, J Food Sci Tech, 31(6) (1994) 500-502.
66. Giri SS & Janmejay LS, Effect of bamboo shoot fermentation and aging on nutritional and sensory qualities of soibum, J Food Sci Tech, 37(4) (2000) 423-426.
67. Dhavises G, Microbial studies during the pickling of the shoot of bamboo, Bambusa arundinacea, Wild, and of pak sian, Gynandropsis pentaphylla, (D.C.M.S. Thesis, Kasetsart University, Bangkok, Thailand), 1972.
68. Tamang JP, Traditional fermented foods and beverages of the Sikkim Himalayas in India: indigenous process and product characterization, Proceedings of the International Conference on Traditional Foods, edited by Director, CFTRI, (CFTRI, Mysore), 2000, 99-116.