Relevant bibliographies by topics / Fermented bamboo shoot

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Fermented bamboo shoot'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Fermented bamboo shoot"

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Ramasubramanian, Subramanian, Muthusamy Balasubramanian, Chinnappan Ravinder Singh, Rajaram Muralikrishna, and Shanmuganathan Bharathkumar. "Fermented Bamboo Shoot Health Benefits and Applications." International Journal of Food Science and Biotechnology 9, no. 1 (2024): 1–9. http://dx.doi.org/10.11648/j.ijfsb.20240901.11.

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The term "bamboo" evokes images of a hollow stick, embodying not just a simple plant but a source of numerous health benefits. In northeast India, tribes engage in the centuries-old practice of fermenting bamboo shoots, employing a biotechnological process that not only preserves food but also unlocks a myriad of health benefits. Fermentation transforms these shoots into a powerhouse for various microorganisms, offering probiotic, anti-oxidant, anti-cancer, anti-aging, cardio-protective, and weight loss properties. Beyond their health advantages, fermented bamboo shoots hold
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Roniel, A. Ardeña, A. Pardillo Nyle, and V. Gemida Justine. "Sugarcane growth through fermented bamboo shoot application." International Research Journal of Science, Technology, Education, and Management 2, no. 1 (2022): 178–84. https://doi.org/10.5281/zenodo.6496857.

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This study was conducted to determine the growth of sugarcane <em>(Saccharum officinarum)</em> as affected by fermented bamboo shoot application in terms of plant height, number and diameter of nodes, number of leaves, and average number of tillers. Study results would help farmers to find an alternative source in growth promotant hormone that could find in fermented bamboo shoot (FBS) that is locally available compared to synthetic cytokinin. There were four treatments used: t<sub>1</sub>- 2 ml synthetic cytokinin/L of water (control); t<sub>2</sub>- 2 ml of FBS/L of water; t<sub>3</sub>- 7 m
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Nongdam, P., and Leimapokpam Tikendra. "The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India." International Scholarly Research Notices 2014 (July 20, 2014): 1–17. http://dx.doi.org/10.1155/2014/679073.

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Bamboo shoots are considered as one of the useful health foods because of their rich contents of proteins, carbohydrates, vitamins, fibres, and minerals and very low fat. Though bamboo shoots provide lots of health benefits, their consumption is confined mostly to Southeast Asian and East Asian countries. The acceptability of bamboo shoots as popular vegetable crop is very less due to their high pungent smell and bitter acidic taste. The use of bamboo as food in India is mainly restricted to Northeastern part of the country where they form an indispensable part of several traditional specialit
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Paul, Debalina, Baishali Das, Anamika Saikia, Abhijit Gupta, and Vishal Ahuja. "A Comparative Assessment of Biochemical Potential of Fresh and Fermented Bamboosa balcooa from Narengi (Guwahati), Assam." Research Journal of Biotechnology 8, no. 20 (2025): 153. https://doi.org/10.25303/208rjbt1530159.

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Traditional health practices and cultural heritage are filled with numerous underutilized plants having high healthcare potential that can prevent ailments. Bamboo is one such plant, distributed globally and is used in various cultural as well as food habits. Bamboo shoots have been consumed as fresh as well as fermented. The work was planned to assess the potential of both fresh and fermented bamboo shoots with their phytochemical profile. The fresh and fermented bamboo shoots were collected from Narengi (Guwahati), Assam and crushed for extract preparation. The extract was evaluated for resp
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Xu, Xiaofeng, Zhijian Long, Wanning Du, Qiyang Chen, Yu Zhang, and Shanglian Hu. "Dynamics of Physicochemical Properties, Flavor, and Microbial Communities of Salt-Free Bamboo Shoots during Natural Fermentation: Correlation between Microorganisms and Metabolites." Fermentation 9, no. 8 (2023): 733. http://dx.doi.org/10.3390/fermentation9080733.

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Sour bamboo shoot is a Chinese fermented vegetable with unique flavors and is favored by local consumers. In this study, at different fermentation times, the texture of bamboo shoots and the changing rules of pH, titratable acid (TA), reduced sugar, and nitrite in bamboo shoot fermentation broth were explored. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to investigate the dominant aroma compounds. 16S rRNA high-throughput sequencing technology (HTS) was
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Do, Thi Bich Thuy, Thi Ai Luyen Tran, Thi Van Thi Tran, et al. "Novel Exopolysaccharide Produced from Fermented Bamboo Shoot-Isolated Lactobacillus Fermentum." Polymers 12, no. 7 (2020): 1531. http://dx.doi.org/10.3390/polym12071531.

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This study aimed at providing a route towards the production of a novel exopolysaccharide (EPS) from fermented bamboo shoot-isolated Lactobacillus fermentum. A lactic acid bacteria strain, with high EPS production ability, was isolated from fermented bamboo shoots. This strain, R-49757, was identified in the BCCM/LMG Bacteria Collection, Ghent University, Belgium by the phenylalanyl-tRNA synthetase gene sequencing method, and it was named Lb. fermentum MC3. The molecular mass of the EPS measured via gel permeation chromatography was found to be 9.85 × 104 Da. Moreover, the monosaccharide compo
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Mirdhayati, Irdha, and Wieda Nurwidada Haritsah Zain. "Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef ”cangkuk” by spontaneous fermentation with the addition of bamboo shoot." Journal of the Indonesian Tropical Animal Agriculture 45, no. 3 (2020): 222–33. http://dx.doi.org/10.14710/jitaa.45.3.222-233.

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This research was conducted to examine the chemical properties, lactic acid bacteria (LAB) populationand angiotensin converting enzyme (ACE) inhibitory activity of fermented beef meat with the addition of bamboo shoots. This research used factorial completely randomized design.Factor A was the preparation method of bamboo shoots: chopped, ground, and extracted. Factor B was the ratio of meat and bamboo shoots (B) which was1:0.75,1:1, 1:1,25ratios. The chemical properties observed were total protein, soluble protein, hydrolysisdegree, pHandtitratableacidity value. The results showed that bamboo
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Okfrianti, Yenni, Catur Herison, Fahrurrozi Fahrurrozi, and Budiyanto Budiyanto. "The Potencial of Bamboo Shoot for Health." AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian 8, no. 2 (2021): 114–22. http://dx.doi.org/10.37676/agritepa.v8i2.1471.

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Bamboo is naturel mixture because it can survive in many habitats and belongs to the order of angiosperms monocots. There are around 1200 – 1500 species of bamboo in the world that grow in hilly areas but do not grow in alkaline, desert and rice fields. Bamboo shoots can be processed into food and even herbal and traditional medicines. Bamboo shoots are a sourece of fiber that can be used as a nutraceutical. Bamboo shoots contain as much as 2.23 – 4.20 gfiber in 100 wet weights in the form of flour, thin slices and capsules. Dendrocalamus asper bamboo shoot flour, Bambusa tuldoides and Bambusa
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Rachmadi, Andri Taruna. "PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT." Jurnal Riset Industri Hasil Hutan 3, no. 1 (2011): 37. http://dx.doi.org/10.24111/jrihh.v3i1.1187.

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One of the solutions to fulfill the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots H
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Kabatia, Mariatil, Annisa Khumaira, and Arif Bimantara. "Isolation and Characterization of Local Microorganisms (MOL) of Bamboo Shoots (Dendrocalamus asper) and Its Effect on the Growth of Pakcoy Plants (Brassica rapa L.)." BIOEDUKASI 21, no. 2 (2023): 152. http://dx.doi.org/10.19184/bioedu.v21i2.39430.

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MOL is an organic fertilizer made from fermented natural materials that contain carbohydrates and many macro and micro nutrients. This type of fertilizer also contains microorganisms that its contribute towards role as biofertilizer. One potential organic material for MOL that is easily available is bamboo shoots. Bamboo shoots contain important nutrients which can improve plant growth and development. The purpose of this study was to determine what bacteria are contained in bamboo shoot MOL and to determine its effect on growth in pakcoy plants (Brassica rapa L). This research is an experimen
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Dissertations / Theses on the topic "Fermented bamboo shoot"

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Chen, Bing-Dung, and 陳秉東. "Novel Process Technologies of Fermented Bamboo Shoot Products." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/2bw9dw.

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碩士<br>環球科技大學<br>生物技術研究所<br>105<br>Bamboo shoot, a low calorie, less fat, rich dietary fiber and vitamins contain, for nutritious food. In Taiwan, there is a need to develop process technologies to preserve the bamboo shoots due to its over-production on-seasons and high respiratory strength to dehydration after harvesting. In this study, bamboo shoot of Bambusa edulis (Odashima) Keng was cleaning, blanching, cutting to slice, then mix with equal volume of solution of salt (3.5%), lactic acid (100 ppm) or sulfite (30 ppm). After fermented in a vacuum packed for 14 days at room temperature, all
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Book chapters on the topic "Fermented bamboo shoot"

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Fitriyanto, Nanung Agus, Radiptya Rahageng, Ragil Adi Prasetyo, and Yuny Erwanto. "Application of Fermented Maja Fruit (Aegle marmelos) and Bamboo Shoot (Bambusa oldhamii) in Rabbit Manure Composting." In Proceedings of the 3rd International Conference on Smart and Innovative Agriculture (ICoSIA 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-122-7_17.

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Joshi, Babita, Aribam Indira, Santosh Oinam, Ashwani Koul, and Nirmala Chongtham. "Fermented Bamboo Shoots: A Potential Source of Nutritional and Health Supplements." In Bamboo Science and Technology. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-0015-2_8.

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Fitriyanto, Nanung Agus, Ramai Tri Waluyo, and Yuny Erwanto. "The Addition Effect of Fermented Aegle marmelos Fruit and Bamboo Shoots in Cattle Feces Slurry to the Reduction of Ammonia Gas Emission." In Proceeding of the 1st International Conference on Tropical Agriculture. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-60363-6_41.

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Conference papers on the topic "Fermented bamboo shoot"

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Botthoulath, Viengvilaiphone, Ida F. Dalmacio, Nacita B. Lantican, et al. "Improving the quality of Lao fermented bamboo shoot (Nor Mai Som) using probiotic Lactiplantibacillus plantarum BBS13 as starter culture." In The 9th World Congress on New Technologies. Avestia Publishing, 2023. http://dx.doi.org/10.11159/icbb23.123.

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Journal articles
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