Physicochemical Analysis of Ethnically Fermented Soybean Products of North-East India and Molecular Characterization of Associated Lactic Acid Bacteria

Thokchom, Sharmila; Joshi, S. R.

doi:10.1007/s40011-013-0199-1

Cited by 7 publications

(4 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although advances in food science have resulted in new technologies, Akhuni/Axone is still prepared at the household level by traditional means. Akhuni is similar to other soya fermented products of other North-Eastern states of India like Hawaijar (Manipur), Tungrymbai (Meghalaya), Bekang (Mizoram), Kinema (Sikkim) and Peruyaan (Arunachal Pradesh) [5][6]. Akhuni is prepared by boiling the soybean seeds till turned soft followed by draining of excess water and packed in bamboo baskets lined with leaves (Ficus species) and covered.…”

Section: Introductionmentioning

confidence: 99%

“…Though reports are available on nutrition and microbiology of Akhuni [5,7], however, thorough investigatio n has still not been done on the antioxidant activity as well as molecular identification of microorganisms present in Akhuni. Present study was under taken on the detail investigation on different fermented food of Nagaland including nutritional assessment; identification of microbes involves using molecular marker.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

Deb

Jamir

2018

JAB

View full text Add to dashboard Cite

Bendangnaro Jamir 1 and Chitta Ranjan Deb 2 * Department of Botany, Nagaland University, Lumami 798627, Nagaland, India rona.jamir@gmail.com, debchitta@rediffmail.com AbstractSoybean based fermented foods are known to be highly nutritive, not just because it contains high protein content but also due to presence of polyphenols. Various microorganisms involved during the fermentatio n process have proven to play active role in the enhancement of the nutritional value as well as increase in phytochemicals in the product. Akhuni/Axone is a popular soybean product of Nagaland, India. It forms an integral part of the diet and is used as a condiment during preparation of various dishes in the Naga kitchen. This study describes the nutritional value, the antioxidant activity and the presence of polyphenols of Akhuni/Axone, which increase significantly in composition between the soybean seeds and the fermented product. The molecular identification of the microorganisms present in Akhuni/Axone product is also reported in this paper.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

Deb

Jamir

2018

JAB

View full text Add to dashboard Cite

show abstract

“…In contrast, each Keem sample showed presence of more than 57 9 10 6 cfu/g of LAB comprising Weissella paramesenteroides, Enterococcus casseliflavus and E. durans as identified on the basis of 16S rDNA sequence analysis. Weissella strains have also been reported from fermented soybean of North-East India [17] and Korean fermented food, Kimchi [18]. Keem samples were observed to contain 250 9 10 6 cfu/g of amylolytic bacilli.…”

Section: Resultsmentioning

confidence: 91%

Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India

et al. 2015

View full text Add to dashboard Cite

Present article depicts microbiology of starter (Balma) used in traditional solid-state fermentation of alcoholic beverage (Chhang) by Bhotiya tribe of Uttarakhand. It also highlights the importance of herbs in Balma preparation and kinetics of lactic acid and ethanol fermentation under Chhang preparation using Balma. Balma contains 214 9 10 6 cfu/g yeasts, 2.54 9 10 6 cfu/g lactic acid bacteria (LAB) and 1.4 9 10 6 cfu/g other mesophilic bacteria. ITS sequence analysis revealed a rich diversity of yeast comprising of Saccharomyces cerevisiae, Saccharomycopsis fibuligera and Saccharomycopsis malanga in Balma. 16S rDNA sequence analysis revealed Lactobacillus pentosus and Pediococcus pentosaceus among LAB, while amylolytic Bacillus subtilis and B. aerophilus among other bacteria in Balma. Based on the results, it is speculated that herbs such as Inula cuspidata, Micromeria biflora, Origanum vulgare, Rubus sp. and Thymus linearis used earlier by Bhotiya in Balma preparation contribute as a source of yeasts, LAB and amylolytic bacilli. Study also demonstrates that Bhotiya tribe is rational in preparation of starter as they have circumvented the need of plants by using previous year Balma as inoculum and possibility of deficient quality of Balma due to weak colonization of phyllosphere and rhizosphere microbiota. Results suggest that simultaneous saccharification and lactic acid-ethanol fermentation take place in traditional cereal based Chhang fermentation system of Bhotiya.

show abstract

“…Selection of isolates Microorganisms isolated and identified from fermented soybean foods of North-East India (9) were used, including 13 lactic acid bacteria (LAB) and 3 non-LAB taxa.…”

Section: Methodsmentioning

confidence: 99%

Screening of fibrinolytic enzymes from lactic acid bacterial isolates associated with traditional fermented soybean foods

Thokchom¹,

Joshi²

2014

Food Sci Biotechnol

Self Cite

View full text Add to dashboard Cite

Fibrinolytic enzyme producing microorganisms with high fibrin specificity were screened, including lactic acid bacteria from fermented soybean foods of North-East India. A total of 5 isolates, including Lactococcus lactis (FS1), Vagococcus lutrae (FS6), Vagococcus fluvialis (FS7), Weissella thailandensis (FS8), and Bacillus methylotrophicus (FS19) were found to hydrolyze fibrin directly on a plasminogen-free fibrin plate. Hydrolysis of fibrin was stronger with crude enzymes than with plasmin, indicating high fibrin specificity. The molecular weights of these enzymes, as determined by SDS-PAGE, ranged from 35 to 116 kDa.

show abstract

Physicochemical Analysis of Ethnically Fermented Soybean Products of North-East India and Molecular Characterization of Associated Lactic Acid Bacteria

Cited by 7 publications

References 24 publications

Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India

Screening of fibrinolytic enzymes from lactic acid bacterial isolates associated with traditional fermented soybean foods

Contact Info

Product

Resources

About