期刊文献

Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas 收藏

kodo ko jaanr的产品特征：喜马拉雅山发酵的手指小米饮料
原文求助 发布源
作者
SarojThapa;Jyoti PrakashTamang;
作者单位
Food Microbiology Laboratory, Department of Botany, Sikkim Government College, Gangtok, Sikkim 737 102, India
关键词
Traditional fermentation; Finger millet beverage; Kodo ko Jaanr; Yeast; Lactic acid bacteria;
关键词译文
传统发酵;手指小米饮料; Kodo ko Jaanr;酵母;乳酸菌;
发布日期
1 October 2004
页码
617-622
DOI
10.1016/j.fm.2004.01.004
来源信息
Food Microbiology ISSN：0740-0020, 2004年, 21卷, 5期, 617-622页
摘要
Kodo ko jaanr is a traditional mild-alcoholic beverage prepared from seeds of finger millets in the Eastern Himalayas. Forty samples of kodo ko jaanr were collected from the Darjeeling hills and Sikkim in India and subjected to microbiological and analytical characterization. Population of yeasts and lactic acid bacteria (LAB) was detected at the level of 7.1 and 5.9 log cfu g−1, respectively. Yeasts consisted of Pichia anomala, Saccharomyces cerevisiae, Candida glabrata, Saccharomycopsis fibuligera, and LAB consisted of Pediococcus pentosaceus and Lactobacillus bifermentans in kodo ko jaanr samples. Samples were tested for pathogenic contaminants. Enterobacteriaceae, Bacillus cereus and Staphylococcus aureus were not detected in any sample. The pH, moisture, acidity and alcohol content of the product were 4.1, 69.7%, 0.27% and 4.8%, respectively. Kodo ko jaanr is rich in crude fibre. Ash, fat, protein and calorie content remained the same as that of substrate.
摘要译文
Kodo ko jaanr是一种传统的温和酒精饮料，由喜马拉雅山东部的小米种子制成。从印度的大吉岭和锡金收集了四十个样品，并进行了微生物和分析鉴定。检测到酵母菌和乳酸菌（LAB）的数量分别为7.1和5.9log cfu g-1。酵母菌包括异型毕赤酵母，酿酒酵母，光滑假丝酵母（Candida glabrata），Saccharomycopsis fibuligera，以及由戊糖片球菌（Pediococcus pentosaceus）和乳酸杆菌（Lactobacillus bifermentans）组成的乳酸菌（Kodo ko jaanr）样品。对样品进行致病性污染物的测试。在任何样品中未检测到肠杆菌科，蜡样芽孢杆菌和金黄色葡萄球菌。产品的pH，水分，酸度和醇含量分别为4.1,69.7％，0.27％和4.8％。 Kodo ko jaanr含有丰富的粗纤维。灰分，脂肪，蛋白质和卡路里含量与底物保持一致。
SarojThapa;Jyoti PrakashTamang;. Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas[J]. Food Microbiology, 2004,21(5): 617-622