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Articles

Some Asian Fermented Foods and Beverages, And Associated Fungi

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Pages 942-950 | Accepted 10 Jan 1974, Published online: 12 Sep 2018

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Read on this site (4)

R. Satish Kumar, P. Kanmani, N. Yuvaraj, K. A. Paari, V. Pattukumar & V. Arul. (2013) Traditional Indian fermented foods: a rich source of lactic acid bacteria. International Journal of Food Sciences and Nutrition 64:4, pages 415-428.
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J. K. Chavan, S. S. Kadam & LarryR. Beuchat. (1989) Nutritional improvement of cereals by fermentation. Critical Reviews in Food Science and Nutrition 28:5, pages 349-400.
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N. R. Reddy, M.D. Pierson, Shridhar K. Sathe, D.K. Salunkhe & Larry R. Beuchat. (1983) Legume‐based fermented foods: Their preparation and nutritional quality. C R C Critical Reviews in Food Science and Nutrition 17:4, pages 335-370.
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N. R. Reddy, D. K. Salunkhe, S. K. Sathe & Samuel Kon. (1982) Biochemistry of black gram (phaseolus mungo L.): A review. C R C Critical Reviews in Food Science and Nutrition 16:1, pages 49-114.
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Articles from other publishers (16)

Jyoti Prakash Tamang & Sonam Lama. (2023) Diversity of yeasts in Indian fermented foods and alcoholic beverages. FEMS Yeast Research 23.
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Rajendra Panta, Vinod Kumar Paswan, Prajasattak Kanetkar, Durga Shankar Bunkar, Hency Rose & Shiva Bakshi. (2023) Exploring trade prospects of Chhurpi and the present status of Chhurpi producers and exporters of Nepal. Journal of Ethnic Foods 10:1.
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Jyoti Prakash Tamang. (2022) “Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages. Journal of Applied Microbiology 133:1, pages 145-161.
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Thuong T. T. Nguyen & Hyang Burm Lee. (2022) Discovery of Three New Mucor Species Associated with Cricket Insects in Korea. Journal of Fungi 8:6, pages 601.
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Saranyaphat Boonmee, Dhanushka N. Wanasinghe, Mark S. Calabon, Naruemon Huanraluek, Sajini K. U. Chandrasiri, Gareth E. B. Jones, Walter Rossi, Marco Leonardi, Sanjay K. Singh, Shiwali Rana, Paras N. Singh, Deepak K. Maurya, Ajay C. Lagashetti, Deepika Choudhary, Yu-Cheng Dai, Chang-Lin Zhao, Yan-Hong Mu, Hai-Sheng Yuan, Shuang-Hui He, Rungtiwa Phookamsak, Hong-Bo Jiang, María P. Martín, Margarita Dueñas, M. Teresa Telleria, Izabela L. Kałucka, Andrzej M. Jagodziński, Kare Liimatainen, Diana S. Pereira, Alan J. L. Phillips, Nakarin Suwannarach, Jaturong Kumla, Surapong Khuna, Saisamorn Lumyong, Tarynn B. Potter, Roger G. Shivas, Adam H. Sparks, Niloofar Vaghefi, Mohamed A. Abdel-Wahab, Faten A. Abdel-Aziz, Guo-Jie Li, Wen-Fei Lin, Upendra Singh, Rajendra P. Bhatt, Hyang Burm Lee, Thuong T. T. Nguyen, Paul M. Kirk, Arun Kumar Dutta, Krishnendu Acharya, V. Venkateswara Sarma, M. Niranjan, Kunhiraman C. Rajeshkumar, Nikhil Ashtekar, Sneha Lad, Nalin N. Wijayawardene, Darbe J. Bhat, Rong-Ju Xu, Subodini N. Wijesinghe, Hong-Wei Shen, Zong-Long Luo, Jing-Yi Zhang, Phongeun Sysouphanthong, Naritsada Thongklang, Dan-Feng Bao, Janith V. S. Aluthmuhandiram, Jafar Abdollahzadeh, Alireza Javadi, Francesco Dovana, Muhammad Usman, Abdul Nasir Khalid, Asha J. Dissanayake, Anusha Telagathoti, Maraike Probst, Ursula Peintner, Isaac Garrido-Benavent, Lilla Bóna, Zsolt Merényi, Lajos Boros, Bratek Zoltán, J. Benjamin Stielow, Ning Jiang, Cheng-Ming Tian, Esmaeil Shams, Farzaneh Dehghanizadeh, Adel Pordel, Mohammad Javan-Nikkhah, Teodor T. Denchev, Cvetomir M. Denchev, Martin Kemler, Dominik Begerow, Chun-Ying Deng, Emma Harrower, Tohir Bozorov, Tutigul Kholmuradova, Yusufjon Gafforov, Aziz Abdurazakov, Jian-Chu Xu, Peter E. Mortimer, Guang-Cong Ren, Rajesh Jeewon, Sajeewa S. N. Maharachchikumbura, Chayanard Phukhamsakda, Ausana Mapook & Kevin D. Hyde. (2021) Fungal diversity notes 1387–1511: taxonomic and phylogenetic contributions on genera and species of fungal taxa. Fungal Diversity 111:1, pages 1-335.
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Sami Sonat ÖZDEMİR & Osman GÜLDEMİR. (2021) ŞALGAM VE KANJİ: KÜLTÜRLERARASI BİR ÜRÜN OLARAK FERMENTE SİYAH HAVUÇ İÇECEKLERİ. Motif Akademi Halk Bilimi Dergisi.
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Namrata Thapa & Jyoti Prakash Tamang. 2020. Ethnic Fermented Foods and Beverages of India: Science History and Culture. Ethnic Fermented Foods and Beverages of India: Science History and Culture 479 537 .
Prabhjot Kaur, Gargi Ghoshal & Uttam C. Banerjee. 2019. Preservatives and Preservation Approaches in Beverages. Preservatives and Preservation Approaches in Beverages 69 113 .
Takuji Tanaka. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 85 95 .
Tek Chand Bhalla & Savitri. 2017. Yeast Diversity in Human Welfare. Yeast Diversity in Human Welfare 53 82 .
Ian S Hornsey. 2012. Alcohol and its Role in the Evolution of Human Society. Alcohol and its Role in the Evolution of Human Society 323 539 .
Ian S Hornsey. 2012. Alcohol and its Role in the Evolution of Human Society. Alcohol and its Role in the Evolution of Human Society 89 139 .
R. Sankaran. 1997. Microbiology of Fermented Foods. Microbiology of Fermented Foods 753 789 .
George J. BanwartGeorge J. Banwart. 1998. Basic Food Microbiology. Basic Food Microbiology 49 100 .
C. W. Hesseltine, Ruth Rogers & F. G. Winarno. (1988) Microbiological studies on amylolytic oriental fermentation starters. Mycopathologia 101:3, pages 141-155.
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C. W. Hesseltine. (2009) The Future of Fermented Foods. Nutrition Reviews 41:10, pages 293-301.
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