http://dspace.cus.ac.in/jspui/handle/1/6415 2026-04-13T13:09:15Z http://dspace.cus.ac.in/jspui/handle/1/6419 Title: In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas Authors: Tamang, Buddhiman; Tamang, Jyoti Prakash Abstract: Gundruk is a fermented leafy vegetable and khalpi is a fermented cucumber product, prepared and consumed in the Himalayas. In situ fermentation dynamics during production of gundruk and khalpi was studied. Significant increase in population of lactic acid bacteria (LAB) was found during first few days of gundruk and khlapi fermentation, respectively. Gundruk fermentation was initiated by Lactobacillus brevis, Pediococcus pentosaceus and finally dominated by Lb. plantarum. Similarly in khalpi fermentation, heterofermentative LAB such as Leuconostoc fallax, Lb. brevis and P. pentosaceus initiated the fermentation and finally completed by Lb. plantarum. Attempts were made to produce gundruk and khalpi using mixed starter culture of LAB previously isolated from respective products. Both the products prepared under lab condition had scored higher sensory-rankings comparable to market products. 2010-01-01T00:00:00Z http://dspace.cus.ac.in/jspui/handle/1/6418 Title: Lactic acid bacteria isolated from indigenous fermented bamboo products of Arunachal Pradesh in India and their functionality Authors: Tamang, Buddhiman; Tamang, Jyoti P. Abstract: Ekung, eup and hirring are some common indigenous fermented bamboo products of Northeast India. We have isolated, characterized, and identified the predominant lactic acid bacteria (LAB) from 44 samples of ekung, eup, and hirring and studied their technological properties. The phenotypic characterizations of LAB isolates were based on physiological, biochemical tests and API kits, and were identified as Lactobacillus plantarum, L. brevis, L. casei, L. fermentum, Lactococcus lactis, and Tetragenococcus halophilus. Technological properties of LAB such as acidifying capacity, antimicrobial activities, degradation of phytic acid and oligosaccharides, bile-salt tolerance, enzymatic activities, biogenic amines production, and degree of hydrophobicity also were studied. This study showed that strains of LAB played important roles by their functional properties related to acidifying capacity, degradation of antinutritive factors, tolerance to bile-salt, wide enzymatic activities, and nonproducers of biogenic amines. Understanding the biological and biochemical basis of indigenous knowledge of the ethnic people of Northeast India for production of nonperishable bamboo shoots by lactic acid fermentation has merit. It helps to develop both low-cost functional foods, and understand the functionality of microbial diversity. Some of the LAB strains possess functional properties, which render them interesting candidates for use as LAB starter cultures. 2009-01-01T00:00:00Z http://dspace.cus.ac.in/jspui/handle/1/6417 Title: Assessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: chhurpi, shyow, and khachu Authors: Ghatani, Kriti; Tamang, Buddhiman Abstract: The present study documents the probiotic attributes of indigenous lactic acid bacteria (LAB) isolated from local fermented Yak milk products namely Chhurpi, Shyow and Khachu prepared in the northern and eastern region of Sikkim in the Himalayas. Samples were collected aseptically and a total of 170 LAB was isolated and screened for putative probiotic properties like hypocholesteromic effect, acid tolerance, bile tolerance, bile salt hydrolase (BSH) activity and cell surface hydrophobicity. It was observed that 70 LAB isolates showed cholesterol lowering activity, out of which 35 isolates were selected that showed 50% and less cholesterol reducing effect in vitro. Acid tolerance test revealed good tolerance of 12 isolates at pH 2.5 and pH 2.0 for up to 2 hours. The tolerance to 0.5% and 1% of three bile salts acid revealed more growth in MRS broth containing taurocholic acid with the isolates revealing good BSH activity leading to bile acid deconjugation. The cell surface hydrophobicity ranged from 20–95%. Furthermore, 16S rRNA gene sequencing revealed Lactobacillus plantarum YD5S and YD9S, L. pentosus YD8S, L. paraplantarum YD11S, Enterococcus lactis YHC20 and E. faecium YY1 as the best isolates with technological properties. The isolates may serve as potential probiotic candidates with potential for hypocholesteromic benefits in the future. 2017-01-01T00:00:00Z