REPORTS / MEMIOGRAPH

Fermented Foods and Beverages of Himachal Pradesh, T.C. Bhalla, Department Biotechnology, HPU, Shimla – 5

The fermented foods and beverages form an important aspect of the life of hill people especially in tribal and rural areas of Himachal Pradesh.  In the present study an effort has been made to give an account of fermented foods which are used in tribal and rural belts of Himachal Pradesh.  These include bhatooru, siddu, chilra, marchu, bagpinni, seera, dosha, epubari, churpa, chhura, pak, thukal, sura, chhang, ark, lugri, daru, angoori, chulli, chakti and behmi.  In this study some of fermented foods and beverages have been analyzed for their microbiological characteristics which has revealed that the Saccharomyces cerevisiae as the main fermenting microorganisms in the beverages.  Few species of Candida have also been reported along with the species of Zygosaccharomyces bisporus and Kluveromyces themotolerans.  The study has suggested need to undertake biochemical, microbiological and nutritional characterization of these fermented products so as to improve their quality. 

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