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Original Articles

Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas

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Pages 251-261 | Published online: 05 Dec 2006

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R. B. Cuvas-Limon, Clarisse Nobre, Mario Cruz, Rosa M. Rodriguez-Jasso, Héctor A. Ruíz, Araceli Loredo-Treviño, J. A. Texeira & Ruth Belmares. (2021) Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Critical Reviews in Food Science and Nutrition 61:18, pages 2984-3006.
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Leonardo Petruzzi, Maria Rosaria Corbo, Milena Sinigaglia & Antonio Bevilacqua. (2016) Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains. Food Reviews International 32:4, pages 341-363.
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Gitishree Das, Jayanta Kumar Patra, Sameer K. Singdevsachan, Sushanto Gouda & Han-Seung Shin. (2016) Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review. Frontiers in Life Science 9:4, pages 292-312.
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Articles from other publishers (56)

Sandeep Jaiswal, Tarun Pant, Mangesh Suryavanshi & Usha Antony. (2023) Microbiological diversity of fermented food Bhaati Jaanr and its antioxidant and anti-inflammatory properties: Effect against colon cancer. Food Bioscience 55, pages 102822.
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Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Juan Antonio Tamayo-Ramos, Antonio Cilla & Amparo Gamero. (2023) Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide. Beverages 9:2, pages 47.
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Pinky Deka & Nandan Sit. (2023) A review of the traditional cereal based foods and beverages of north-east India. International Journal of Gastronomy and Food Science 31, pages 100632.
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Jyoti Prakash Tamang & Sonam Lama. (2023) Diversity of yeasts in Indian fermented foods and alcoholic beverages. FEMS Yeast Research 23.
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Folasade O. Adeboyejo, Sogo J. Olatunde, Ginalyn Anora Rustria, Ava Nicole B. Azotea, Jeffrey M. Ostonal, Ma. Janesa A. Reyes & Samson Adeoye Oyeyinka. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics 37 56 .
Jasmina Lukinac & Marko Jukić. (2022) Barley in the Production of Cereal-Based Products. Plants 11:24, pages 3519.
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Jyoti Prakash Tamang. (2022) Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages. Journal of Ethnic Foods 9:1.
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Sudipta Ghosh, Sukanta K. Sen & Subrata Mondal. (2022) Ethnobotanical perspectives of Bakhar: an indigenous starter culture used to prepare traditionally fermented rice beverage in rural West Bengal, India. Journal of Ethnic Foods 9:1.
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Shruti Mishra, S. Mithul Aravind, Pratiksha Charpe, Said Ajlouni, C. Senaka Ranadheera & S. Chakkaravarthi. (2022) Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits. Food Bioscience 50, pages 102082.
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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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Patrycja Cichońska, Anna Ziębicka & Małgorzata Ziarno. (2022) Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium. Molecules 27:8, pages 2558.
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Eskindir Getachew Fentie, Minsoo Jeong, Shimelis Admassu Emire, Hundessa Dessalegn Demsash, Min A. Kim & Jae-Ho Shin. (2022) Fermentation dynamics of spontaneously fermented Ethiopian honey wine, Tej. LWT 155, pages 112927.
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Dinesh Olee, Dipendra Kumar Mahato, Pradeep Kumar, Binod Shankar Neupane & Ganga Prasad Kharel. (2022) Identification of Yeast and Mould Isolated from murcha in Nepal for Rice Wine Production. Brazilian Archives of Biology and Technology 65.
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Haiyang Hu & Xiang Li. (2022) Dynamic changes of physicochemical and active ingredients during the fermentation of quinoa truffle. Journal of Food Composition and Analysis, pages 104410.
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Shankar Ilango & Usha Antony. (2021) Probiotic microorganisms from non-dairy traditional fermented foods. Trends in Food Science & Technology 118, pages 617-638.
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Jyoti Prakash Tamang, Kumaraswamy Jeyaram, Amit Kumar Rai & Pulok K. Mukherjee. (2021) Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Research International 148, pages 110633.
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Kuntal Ghosh, Atanu Adak, Suman K. Halder & Keshab C. Mondal. (2021) Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria. Frontiers in Sustainable Food Systems 5.
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Sunil Kumar Verma, Janmejaya Rout, Shrutidhara Biswas & Umakanta Tripathy. (2020) Association of the Types of Alcoholic Beverages and Blood Lipids: A Community-Based Study. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences 91:1, pages 73-80.
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Pooja Pradhan & Jyoti Prakash Tamang. (2021) Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas. World Journal of Microbiology and Biotechnology 37:1.
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Shanshan Fan, Ke Tang, Yan Xu & Shuang Chen. (2020) Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values. Food Research International 137, pages 109349.
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Anu Anupma & Jyoti Prakash Tamang. (2020) Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India. Frontiers in Microbiology 11.
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Lingxi Guo, Yeming Luo, Yuan Zhou, Ciren Bianba, Hui Guo, Yemeng Zhao & Hongfei Fu. (2020) Exploring microbial dynamics associated with flavours production during highland barley wine fermentation. Food Research International 130, pages 108971.
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Kun Wang, Mengmeng Niu, Dawei Song, Yang Liu, Yue Wu, Jing Zhao, Shize Li & Baoxin Lu. (2019) Evaluation of biochemical and antioxidant dynamics during the co‐fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum . Journal of Food Biochemistry 44:2.
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Jyotshna Keot, Sudipta Sankar Bora, Rajiv Das Kangabam & Madhumita Barooah. (2020) Assessment of microbial quality and health risks associated with traditional rice wine starter Xaj-pitha of Assam, India: a step towards defined and controlled fermentation. 3 Biotech 10:2.
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Katia Liburdi, Roberta Bernini & Marco Esti. 2020. New and Future Developments in Microbial Biotechnology and Bioengineering. New and Future Developments in Microbial Biotechnology and Bioengineering 131 151 .
Dambar Bahadur Khadka & Jiwan Prava Lama. 2020. Nutritional and Health Aspects of Food in South Asian Countries. Nutritional and Health Aspects of Food in South Asian Countries 165 194 .
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 .
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 1 40 .
Shankar Prasad Sha, Mangesh Vasant Suryavanshi & Jyoti Prakash Tamang. (2019) Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method. Frontiers in Microbiology 10.
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Valery Ripari. (2019) Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages. Beverages 5:1, pages 16.
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ANITA CHAUDHARY, D K SHARMA & ANJU ARORA. (2018) Prospects of Indian traditional fermented food as functional foods. The Indian Journal of Agricultural Sciences 88:10, pages 1496-1501.
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Sib Sankar Giri, Shib Sankar Sen, Subrata Saha, Venkatachalam Sukumaran & Se Chang Park. (2018) Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage. Frontiers in Microbiology 9.
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Arup Jyoti Das, Tatsuro Miyaji & Sankar Chandra Deka. (2017) Amylolytic fungi in starter cakes for rice beer production. The Journal of General and Applied Microbiology 63:4, pages 236-245.
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Vincenzina Fusco, Folarin A. Oguntoyinbo & Charles M.A.P. Franz. 2017. Soft Chemistry and Food Fermentation. Soft Chemistry and Food Fermentation 337 378 .
Ann Catherine Archer & Prakash M. Halami. 2017. Mining of Microbial Wealth and MetaGenomics. Mining of Microbial Wealth and MetaGenomics 301 331 .
Amit Kumar Rai & Kumaraswamy Jeyaram. 2017. Yeast Diversity in Human Welfare. Yeast Diversity in Human Welfare 83 113 .
Tek Chand Bhalla & Savitri. 2017. Yeast Diversity in Human Welfare. Yeast Diversity in Human Welfare 53 82 .
Swati Ray, David Joseph Bagyaraj, George Thilagar & Jyoti P. Tamang. (2016) Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals. Journal of Ethnic Foods 3:4, pages 297-299.
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Jyoti P. Tamang, Koichi Watanabe & Wilhelm H. Holzapfel. (2016) Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Frontiers in Microbiology 7.
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Mousumi Ray, Kuntal Ghosh, Somnath Singh & Keshab Chandra Mondal. (2016) Folk to functional: An explorative overview of rice-based fermented foods and beverages in India. Journal of Ethnic Foods 3:1, pages 5-18.
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Kailash N. Bhardwaj, Kavish Kumar Jain, Sandeep Kumar & Ramesh Chander Kuhad. (2015) Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India. Indian Journal of Microbiology 56:1, pages 28-34.
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Jyoti Prakash Tamang, Namrata Thapa, Tek Chand Bhalla & Savitri. 2016. Ethnic Fermented Foods and Alcoholic Beverages of Asia. Ethnic Fermented Foods and Alcoholic Beverages of Asia 17 72 .
Navdeep Thakur, Savitri, Per E.J. Saris & T C Bhalla. (2015) Microorganisms associated with amylolytic starters and traditional fermented alcoholic beverages of North Western Himalayas in India. Food Bioscience 11, pages 92-96.
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Namrata Thapa & Jyoti Tamang. 2015. Health Benefits of Fermented Foods and Beverages. Health Benefits of Fermented Foods and Beverages 111 168 .
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Arup Jyoti Das, Dibyakanta Seth, Tatsuro Miyaji & Sankar Chandra Deka. (2015) Fermentation optimization for a probiotic local northeastern Indian rice beer and application to local cassava and plantain beer production. Journal of the Institute of Brewing 121:2, pages 273-282.
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Kuntal Ghosh, Mousumi Ray, Atanu Adak, Prabuddha Dey, Suman K. Halder, Arpan Das, Arijit Jana, Saswati Parua (Mondal)Pradeep K. Das Mohapatra, Bikas R. Pati & Keshab C. Mondal. (2015) Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage. Food Chemistry 168, pages 196-202.
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