Some Asian Fermented Foods and Beverages, And Associated Fungi
Lekh R. Batra, Patricia D. Millner
Mycologia
Abstract
SUMMARYLarge quantities of fermented products are consumed daily in India, Nepal, Pakistan, Sikkim, Tibet, and neighboring countries. This study was undertaken to determine the constituents and the fungi responsible for certain fermentation processes. The fermented products investigated and the corresponding significant fungi isolated are as follows: idli—Torulopsis candida and Trichosporon pullulans; jalebies—Saccharomyces bayanus; kanji—Hansenula anomala var. anomala; murcha—H. anomala var. schneggii, Mucor rouxianus, and Rhizopus arrhizus; Panjabi waries and papadams—Candida sp. and Saccharomyces cerevisae; and toddy—S. cerevisiae.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
Panjabi waries and papadams fermented by Candida sp. and Saccharomyces cerevisae
“Panjabi waries and papadams—Candida sp. and Saccharomyces cerevisae”
idli fermented by Torulopsis candida and Trichosporon pullulans
“idli—Torulopsis candida and Trichosporon pullulans”
murcha fermented by H. anomala var. schneggii, Mucor rouxianus, and Rhizopus arrhizus
“murcha—H. anomala var. schneggii, Mucor rouxianus, and Rhizopus arrhizus”