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Significances of Solid State Fermentative Processing of Soibum: Soibum processing from bamboo shoot is more than preservation of perishable vegetable - Softcover
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In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month.
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- PublisherLAP LAMBERT Academic Publishing
- Publication date2017
- ISBN 10 3330047208
- ISBN 13 9783330047204
- BindingPaperback
- LanguageEnglish
- Number of pages60
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Significances of Solid State Fermentative Processing of Soibum : Soibum processing from bamboo shoot is more than preservation of perishable vegetable
Published by
LAP Lambert Academic Publishing, 2017
ISBN 10: 3330047208
ISBN 13: 9783330047204
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month. Seller Inventory # 9783330047204
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Significances of Solid State Fermentative Processing of Soibum
Published by
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330047208
ISBN 13: 9783330047204
New
Softcover
Seller: moluna, Greven, Germany
Seller rating 5 out of 5 stars
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Soibam GiriWorked on the Nutritional Biochemistry of vegetable and legume, and on bamboo shoot fermentation. Published more than 20 research papers in national and international journals. Served as reviewer of research papers. Contri. Seller Inventory # 151234435
Quantity: Over 20 available
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Significances of Solid State Fermentative Processing of Soibum: Soibum processing from bamboo shoot is more than preservation of perishable vegetable
Published by
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330047208
ISBN 13: 9783330047204
New
Paperback
Seller: Revaluation Books, Exeter, United Kingdom
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Paperback. Condition: Brand New. 60 pages. 8.66x5.91x0.14 inches. In Stock. Seller Inventory # 3330047208
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Significances of Solid State Fermentative Processing of Soibum
Published by
LAP Lambert Academic Publishing Jun 2017, 2017
ISBN 10: 3330047208
ISBN 13: 9783330047204
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Neuware -In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month.Books on Demand GmbH, Überseering 33, 22297 Hamburg 60 pp. Englisch. Seller Inventory # 9783330047204
Quantity: 2 available