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Article

Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.

International journal of food microbiology - 15 Dec 2005

Tamang Jyoti P, Tamang Buddhiman, Schillinger Ulrich, Franz Charles M A P, Gores Michael, Holzapfel Wilhelm H

Abstract excerpt

Gundruk, sinki and khalpi are lactic-fermented vegetable products of Sikkim in India, and inziangsang is a fermented leafy vegetable product of Nagaland and Manipur in India. A total of 65 samples of gundruk (25), sinki (12), khalpi (25) and inziangsang (3) were analysed for microbial counts. The population of lactic acid bacteria (LAB) as well as aerobic mesophilic counts were at the level of 10(7) cfu g(-1)....

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Identifiers

PMID: 16055218
DOI: 10.1016/j.ijfoodmicro.2005.04.024

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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