Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

Fermented fish and fermented fish-based products are part of the diet of many countries all
over the world. Their popularity is not only due to the unique flavor, the distinct texture, and …

Traditional fermented fish products are favored due to their unique flavors. The fermentation
process of fish is accompanied by the formation of flavor substances through a complex …

The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim,
Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India …

Fish sauce is an amber-colored salty liquid in Southeast Asian cuisine used as an important
condiment for improving the taste of foods. It is produced by fermenting the fish with salt in …

Ngari is the most popular traditionally processed non-salted fish product, prepared from sun-
dried small cyprinid fish Puntius sophore (Ham.) in Manipur state of Northeast India. The …

Traditionally preserved fish products viz. suka ko maccha, a smoked fish product, sidra and
sukuti, sun-dried fish products are commonly consumed in Sikkim state in India. Bacterial …

This book covers the foods of South Asia. For each type of food, its microbiology,
biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book …

There is an ever-growing need to control antibiotic-resistance owing to alarming resistance
to commonly available antimicrobial agents for which contemporary and alternative …

Abstract “भारत”(Bharat) has one of the oldest civilizations in the world with vast history, food
culture, bio-resources, ethnicity, and customs. Ethnic food has a cultural connotation in India …