(Editorial), Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria

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Gautam N.; SHARMA N.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL Year:2019 | Volume:6 | Issue:2 Page(s): 42-43

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Information Journal Paper

Title

(Editorial), Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria

Author(s)

Gautam N. | SHARMA N. | Issue Writer Certificate

Keywords

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Abstract

Diversity of Indian fermented foods is related to incomparable food culture of each community. Various types of Indian ethnic fermented foods and beverages are produced either naturally or by adding mixed starter cultures using traditional or scientific knowledge of food fermentation (Sekar and Mariappan, 2007). In India, particularly in its hilly states, fermented foods are regularly being consumed by the people since ages (Kore et al., 2012). These traditional fermented foods are untapped treasure hunts for rare Lactic Acid Bacteria (LAB) with immense health benefits. . . .

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APA: Copy

Gautam, N., & SHARMA, N.. (2019). (Editorial), Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL, 6(2), 42-43. SID. https://sid.ir/paper/752021/en

Vancouver: Copy

Gautam N., SHARMA N.. (Editorial), Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL[Internet]. 2019;6(2):42-43. Available from: https://sid.ir/paper/752021/en

IEEE: Copy

N. Gautam, and N. SHARMA, “(Editorial), Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria,” JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL, vol. 6, no. 2, pp. 42–43, 2019, [Online]. Available: https://sid.ir/paper/752021/en

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