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Journal articles on the topic 'Fermented bamboo shoot'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

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 &quot;bamboo&quot; 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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Tamang, J. "Microbiology of mesu, a traditional fermented bamboo shoot product." International Journal of Food Microbiology 29, no. 1 (1996): 49–58. http://dx.doi.org/10.1016/0168-1605(95)00021-6.

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Okfrianti, Y., C. Herison, Fahrurrozi, and Budiyanto. "Identification of lactic acid bacteria isolated from ethnic fermented bamboo shoot "Lemea" in Bengkulu, Indonesia." Food Research 7, Supplementary 1 (2023): 145–50. http://dx.doi.org/10.26656/fr.2017.7(s1).29.

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Ethnic food is inherited from ancestors who utilizes local food and that have distinctive tastes. The Rejang tribe is a native Bengkulu community who processes bamboo shoots into a fermented product known as Lemea, which is only found in Bengkulu province. Lemea is a source of indigenous lactic acid bacteria (LAB). This study aimed to isolate and identify lactic acid bacteria (LAB) strains in Lemea. The bamboo shoots with betok fish (Anabas testudineus) were fermented for 48 hrs. Different types of bamboo shoots were expected to contain different types of LAB. Betung shoots (Dendrocalamus aspe

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Zhang, Xinyuan, Qiong Wang, Yuanhong Xie, et al. "Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots." Fermentation 10, no. 7 (2024): 333. http://dx.doi.org/10.3390/fermentation10070333.

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Chinese sour bamboo shoot is a traditionally, spontaneous fermented food that is particularly popular due to its complex and distinctive flavor. The volatile compounds of sour bamboo shoot originate mainly from the raw materials and the microbial fermentation. To reveal the correlation between microorganisms and flavor, third-generation sequencing and Gas Chromatography-Ion Mobility Spectrometry were applied to analyze the dynamics of microbial communities at the species level and volatile compounds during sour bamboo shoot fermentation. The abundance of Lactobacillus acetotolerans and Lactoba

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A., Dharmendran, and Jeeva D. "BAMBOO SHOOTS - NUTRITIONAL BENEFITS." KISAN WORLD - A Journal of Agriculture and Rural Development 41, no. 10 (2014): 51–55. https://doi.org/10.5281/zenodo.3767955.

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Bamboo is intricately associated with humans from times immemorial. Popularly known for their industrial uses, a lesser known fact of bamboos is the usage of its young shoots as a food that can be consumed fresh, fermented, or canned. The juvenile shoots are not only delicious but are rich in nutrient components, mainly proteins, carbohydrates, minerals, and fiber and are low in fat and sugars. In addition, they contain phytosterols and a high amount of fiber that can be labeled as nutraceuticals or natural medicines that are attracting the attention of health advocates and scientists alike. T

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Angeline M, Sonia, Challaraj Emmanuel ES, Ramtovan Nonglait, and Balahuling Suting. "Antimicrobial and Antioxidant activity of Fermented Bamboo Shoot Dendrocalamus hamiltonii." Current Trends in Biotechnology and Pharmacy 15, no. 5 (2021): 425–36. http://dx.doi.org/10.5530/ctbp.2021.3s.36.

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Qureshi et al., Asifa. "BACTERIA ASSOCIATED WITH NON-ALCOHOLIC FERMENTED BAMBOO SHOOT FOOD PRODUCT." Journal of Microbiology, Biotechnology and Food Sciences 6, no. 1 (2016): 722–29. http://dx.doi.org/10.15414/jmbfs.2016.6.1.722-729.

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Long, Zhijian, Shilin Zhao, Xiaofeng Xu, Wanning Du, Qiyang Chen, and Shanglian Hu. "Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.)." Foods 12, no. 16 (2023): 3035. http://dx.doi.org/10.3390/foods12163035.

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Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The principal objective of the present research is to elucidate the interplay between the physicochemical attributes, flavor, and microbial compositions of sour bamboo shoots in the process of fermentation. The findings obtained from the principal component analysis (PCA) indicated notable fluctuations in both the physicochemical parameters and flavor components throughout the 28 day fermentation process. At least 13 volatile c

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Walida, Hilwa, Fitra Syawal Harahap, and Badrul Ainy Dalimunthe. "ISOLASI DAN UJI ANTAGONIS MIKROORGANISME LOKAL (MOL) REBUNG BAMBU TERHADAP CENDAWAN Fusarium sp." JURNAL AGROPLASMA 6, no. 2 (2020): 1–6. http://dx.doi.org/10.36987/agroplasma.v6i2.1564.

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Efforts to increase the production of chilli plants are still experiencing obstacles. One of the diseases caused by fungi is fusarium wilt disease caused by Fusarium sp. The existence of this fungus attack makes one of the limiting factors that cause a decrease in red chili production. Local microorganism (MOL) solution is a fermented solution made from various local available resources. MOL solution contains micro and macro nutrients and also contains bacteria that have the potential to remodel organic matter, stimulate growth, and as a controlling agent for pests and plant diseases, so that

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Baeg, Byeong-Gi, Jung-Il Cho, Eun-Woo Moon, and Jung-Suk Park. "Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain." Journal of The Korean Society of Food Culture 30, no. 2 (2015): 233–40. http://dx.doi.org/10.7318/kjfc/2015.30.2.233.

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Rohadi, Rohadi, Adi Sampurno, and Bambang Kunarto. "Karakteristik fisikokimia tepung rebung terfermentasi dan pati rebung terfermentasi dari bambu ampel kuning (bambusa vulgaris schrad var. striata) serta potensinya sebagai pengental [Physicochemical characteristics of fermented bamboo shoot flour and fermented bamboo shoot starch from yellow ampel bamboo (Bambusa vulgaris schrad var. striata) and their potential as thickeners]." Jurnal Teknologi & Industri Hasil Pertanian 27, no. 2 (2022): 90. http://dx.doi.org/10.23960/jtihp.v27i2.90-98.

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This study aimed to characterize the physical and chemical properties of fermented bamboo shoot flour (TRF) and fermented bamboo shoot starch (PRF) and to test their potential as thickeners. The research was carried out in 4 stages: sample authentication, TRF preparation and characterization, PRF preparation and characterization, and PRF gelling testing at various pH. The results showed that TRF contained 23.92±0.33% insoluble fiber, 6.03±0.10% cellulose, 1.85±0.01% hemicellulose, 15.87±0.10% lignin, and soluble fiber. 2.91±0.03%. PRF had a density of 707 kg/m3, slightly dull color, and reddis

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Yeptho, Lydia, T. Ajungla, and Keviphruonuo Kuotsu. "Ethnic Study on Bastenga, A Fermented Bamboo Shoot Product of Nagaland, India." Current Science 120, no. 4 (2021): 715. http://dx.doi.org/10.18520/cs/v120/i4/715-718.

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Setiawati, E., S. Hamdi, S. Hidayati, et al. "Potential of Modified Flour Derived from The Bamboo Shoot and Swamp Tuber Origin from South Kalimantan as Environmentally Friendly Food." IOP Conference Series: Earth and Environmental Science 950, no. 1 (2022): 012034. http://dx.doi.org/10.1088/1755-1315/950/1/012034.

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Abstract To reduce dependence on wheat flour, it is necessary to find substitutes for flour from local food. As local food, bamboo shoots (betung) and swamp tubers (alabio and nagara) have the potential to be processed into flour even though they have relatively low characteristics. To improve the flour characteristics, it can be made by modifying the flour biologically. The purpose of this study was to investigate modified fibre-rich flour derived from bamboo shoot and swamp tuber through fermentation and to formulate the flours as functional food. This modification was preferred because it d

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Wasis, Nurul Octavia, Nyoman Semadi Antara, and Ida Bagus Wayan Gunam. "STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 1 (2019): 1. http://dx.doi.org/10.24843/jrma.2019.v07.i01.p01.

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Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria. Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. iso

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Hnin, Kay Thwe, Cho Oo Cho, and Thin Khaing Thin. "Effect of Different Processing Methods on Cyanogenic Glycoside from Harvested Bamboo Shoot (Wa-bo)." 2nd Myanmar Korea Conference Research Journal Vol.2, no. 2019 (2019): Pg.17–24. https://doi.org/10.5281/zenodo.3532230.

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Bamboo shoots have a long history of its utilization as food and medicine and rich in nutrient components such as proteins, carbohydrates, minerals, vitamins and bioactive compounds. Due to the presence of bioactive compounds phenols, phytosterols and dietary fibers, they play a vital role in health promotion as well as prevention of cardiovascular, cancer and chronic diseases. However, due to the presence of cyanogenic glycoside i.e. taxiphyllin, the shoots need to be eaten with caution. Cyanogenic glycosides are the bioactive plant products present in many food crops, derived from amino acid

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Totum, Boonmee. "Enhancing community potential to boost grassroots economy through value-added pickled bamboo shoots, Thailand." Edelweiss Applied Science and Technology 8, no. 6 (2024): 3925–37. http://dx.doi.org/10.55214/25768484.v8i6.2848.

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The objectives of this research article were: 1) to examine the community context, problems, and needs, 2) to enhance the community's capacity through the process of upgrading and adding value to fermented bamboo shoot products, and 3) to assess the capacity development of the Ban Sang Thor community, Phon Mueang Subdistrict, Lao Suea Kok District, Ubon Ratchathani Province. This study employed a mixed-methods research design. The key informants were 12 experts, 50 workshop participants selected through purposive sampling, and ten experts, 50 producers (selected through purposive sampling), an

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Deka, Purbajyoti, Gajanan T. Mehetre, Esther Lalnunmawii, et al. "Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa." Fermentation 7, no. 3 (2021): 167. http://dx.doi.org/10.3390/fermentation7030167.

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Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (local name: Tuaither), soybeans (Bekang), and pork fat (Sa-um) are famous in the Mizoram state and represent a primary portion of the daily diet. These foods are prepared using methods based on cultural traditions inherited from previous generations, and prepared using a relatively uncontrolled fermentation process. Analysis of the bacterial diversi

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HARTAYANIE, LAKSMI, LINDAYANI LINDAYANI, and MONIKA PALUPI MURNIATI. "Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 oC." Microbiology Indonesia 10, no. 2 (2016): 71–77. http://dx.doi.org/10.5454/mi.10.2.5.

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Chavhan, D. M., M. Hazarika, M. L. Brahma, R. A. Hazarika, and Z. Rahman. "Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle." Journal of Food Science and Technology 52, no. 2 (2013): 1223–27. http://dx.doi.org/10.1007/s13197-013-1082-z.

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Huo, Chunyan, Yuhong Guo, and Yihe Zhao. "Enhancing quality of ruminant feed through fungal treatment: Usage of bamboo shoot residues." PLOS ONE 19, no. 5 (2024): e0302185. http://dx.doi.org/10.1371/journal.pone.0302185.

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In this investigation, we explore the harnessing of bamboo shoot residues (BSR) as a viable source for ruminant feed through fungal treatment, with the overarching objective of elevating feed quality and optimizing bamboo shoot utilization. The white-rot fungi (Wr.fungi), Aspergillus niger (A.niger), and its co-cultures (A.niger&Wr.fungi) were employed to ferment BSR. And the impact of different fermentation methods and culture time on the chemical composition (Crude protein Ash, neutral detergent fibre and acid detergent fibers), enzyme activity (Cellulase, Laccase, Filter paperase and Li

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Thomas, R., N. Jebin, K. Barman, and Anubrata Das. "Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince." Meat Science 96, no. 3 (2014): 1210–18. http://dx.doi.org/10.1016/j.meatsci.2013.10.035.

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HATA, TOMOMI, MELAKU ALEMU, MIHO KOBAYASHI, CHISE SUZUKI, SUNEE NITISINPRASERT, and SADAHIRO OHMOMO. "Characterization of a Bacteriocin Produced by Enterococcus faecalis N1-33 and Its Application as a Food Preservative." Journal of Food Protection 72, no. 3 (2009): 524–30. http://dx.doi.org/10.4315/0362-028x-72.3.524.

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A bacteriocin-producing strain, N1-33, isolated from fermented bamboo shoot was identified as Enterococcus faecalis. The pH-adjusted culture supernatant of this strain consisted of several peptides with bacteriocin activity, and the supernatant inhibited the growth of pathogenic bacteria such as Listeria monocytogenes. The major peptide with bacteriocin activity was purified, and the first 39 amino acid residues of the bacteriocin were found to be identical to enterocin MR10A produced by E. faecalis MRR10-3. Addition of the pH-adjusted and concentrated culture supernatant of strain N1-33 cause

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Das, Ankur, Dilip Nath, Sabita Kumari, and Rupu Saha. "Effect of fermented bamboo shoot on the quality and shelf life of nuggets prepared from desi spent hen." Veterinary World 6, no. 7 (2013): 419. http://dx.doi.org/10.5455/vetworld.2013.419-423.

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Huang, Yuanhao, Yingjie Peng, Zheng Yang, et al. "Effects of Fermented Bamboo Shoot Processing Waste on Growth Performance, Serum Parameters, and Gut Microbiota of Weaned Piglets." Animals 12, no. 20 (2022): 2728. http://dx.doi.org/10.3390/ani12202728.

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Gut microbiota (GM) plays a vital role in the nutrition and metabolism of weaned piglets. Some feed additives can be used to adjust the composition of GM to improve the health of weaned piglets. In this study, we investigated the effects of adding fermented bamboo shoot processing waste (FBSPW) to diet on growth performance, serum parameters, and GM of weaned piglets. Seventy-two piglets were divided into four groups and were fed diets containing 0% (control), 4% (group A), 8% (group B), and 12% (group C) FBSPW for 50 days. We found that the addition of FBSPW significantly decreased the averag

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Das, Rohit, Buddhiman Tamang, Ishfaq Nabi Najar, Marngam Bam, and Prabal Khesong Rai. "Probiotic yeast characterization and fungal amplicon metagenomics analysis of fermented bamboo shoot products from Arunachal Pradesh, northeast India." Heliyon 10, no. 20 (2024): e39500. http://dx.doi.org/10.1016/j.heliyon.2024.e39500.

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Jeyaram, K., W. Romi, Th Anand Singh, A. Ranjita Devi, and S. Soni Devi. "Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India." International Journal of Food Microbiology 143, no. 1-2 (2010): 1–8. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.008.

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Saikia, Devabrata, Hijam Chandramani Singh, and Surjya Loying. "Attenuation of biofilm formation of Listeria monocytogenes by bacteriocin producing Pediococcus pentosaceus DS1 on selected biotic and abiotic surfaces." Research Journal of Biotechnology 19, no. 5 (2024): 61–66. http://dx.doi.org/10.25303/1905rjbt061066.

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The present study explores the antilisterial activities of potentially probiotic strain Pediococcus pentosaceus DS1 isolated from fermented bamboo shoot. 16s rRNA gene sequence analysis confirmed the identity of the strains. Class IIA bacteriocin pediocin expressing YGNGV motif was identified and its antilisterial activity was validated by well diffusion assay. When cocultured with P. pentosaceus DS1, in case of L. monocytogenes AMDK2, maximum biofilm exclusion (55.54 ± 3.44%) was observed which could be visually observed by Scanning electron micrographs. P. pentosaceus DS1 showed maximum adhe

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Reski, Sepri, Linda Suhartati, and Maria Endo Mahata. "Improving Nutritional Quality of Turbinaria murayana Seaweed with Fermentation Technology using Local Microorganisms as Poultry Feed." JURNAL ILMIAH PETERNAKAN TERPADU 9, no. 2 (2021): 120. http://dx.doi.org/10.23960/jipt.v9i2.p120-128.

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The purpose of this study was to increase the nutritional content of brown seaweed type Turbinaria murayana by using fermentation methods using different local microorganisms (MOL) as ingredients for poultry feed. The material used is brown seaweed type Turbinaria murayana taken from Sungai Nipah Beach, Pesisir Selatan Regency, West Sumatra Province and MOL as an inoculum. The study used a completely randomized design (CRD) with six treatments and four replications. The treatment was fermentation using different MOLs, namely No MOL (Control), Bamboo Shoot MOL, Rice MOL, Fruit MOL, Vegetable MO

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Sonar, Nitin R., and Prakash M. Halami. "Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India." Journal of Food Science and Technology 51, no. 12 (2014): 4143–48. http://dx.doi.org/10.1007/s13197-014-1456-x.

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Qin, Xinyue, Tao Xiong, Shijin Xiong, Zhanggen Liu, Mingyong Xie, and Qianqian Guan. "Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot." Food Bioscience 57 (February 2024): 103436. http://dx.doi.org/10.1016/j.fbio.2023.103436.

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Zeng, Heng, Jiwang Chen, Jinling Zhai, Haibin Wang, Wenshui Xia, and Youling L. Xiong. "Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber." LWT 73 (November 2016): 425–31. http://dx.doi.org/10.1016/j.lwt.2016.06.052.

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Suwannaphan, Sunisa. "Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food." AIMS Microbiology 7, no. 4 (2021): 431–46. http://dx.doi.org/10.3934/microbiol.2021026.

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<abstract> <p>The probiotic potential of lactic acid bacteria (LAB) isolated from Thai traditional fermented food was investigated. Forty-two samples were collected from four markets in Phra Nakhon Si Ayutthaya Province. Out of 50 isolated LAB, 6 (a3, f4, f8, K1, K4 and K9) obtained from pla-ra and bamboo shoot pickle samples showed high tolerance to gastrointestinal tract conditions. These isolates were selected to identify and characterize their probiotic properties. Isolate a3 was identified as <italic>Weissella thailandensis</italic>, isolates f4 and f8 were identif

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Badwaik, Laxmikant S., Pallab Kumar Borah, and Sankar C. Deka. "Production and Purification of Anti-Bacterial Biometabolite from Wild-Type Lactobacillus, Isolated from Fermented Bamboo Shoot: Future Suggestions and a Proposed System for Secondary Metabolite Onsite Recovery During Continuous Fermentation." Applied Biochemistry and Biotechnology 175, no. 4 (2014): 1915–25. http://dx.doi.org/10.1007/s12010-014-1415-z.

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Behera, Prapti, and Seetharaman Balaji. "Health Benefits of Fermented Bamboo Shoots: The Twenty-First Century Green Gold of Northeast India." Applied Biochemistry and Biotechnology 193, no. 6 (2021): 1800–1812. http://dx.doi.org/10.1007/s12010-021-03506-y.

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AbstractThe word “bamboo” reminds us of “a hollow stick,” but it is filled with a plethora of health benefits. The tribals of northeastern India ferment these beneficial bamboo shoots for the goodness of mankind. Fermentation is an important age-old biotechnological procedure used for the preservation of food products. Fermented bamboo shoots form the niche for many microorganisms, and this confers positive effects and advantages in many ways. These magical shoots have tremendous health benefits like anti-cancer, anti-oxidant, anti-aging, cardioprotective, weight loss, probiotics, to name a fe

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Kumar, Vijay, Bindu Naik, Sachin Sharma, Akhilesh Kumar, Javed Masood Khan, and Mohammad Irfan. "Molecular Diversity of Microbes Associated with Fermented Bamboo Shoots." Tropical Life Sciences Research 33, no. 3 (2022): 151–64. http://dx.doi.org/10.21315/tlsr2022.33.3.9.

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Fermented bamboo shoots are rich in high protein, carbohydrates, fibre and minerals while low in fat content. In the North-East region of India and other Asian countries, they are mostly used in various food preparations. The present study was undertaken to explore the diversity of bacteria associated with Bamboo shoots and to evaluate their antibacterial profile. Based on the results the fermented bamboo shoots showed viable counts ranging from 6.55 ± 0.91 log CFU/g to 7.86 ± 1.21 log CFU/g. The 16s rRNA sequence analysis showed that these isolates belonged to the genus Bacillus (Bacillus saf

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Bhattacharyya, Suroshree, and Dharitri Borgohain. "Green gold (Bamboo) fermentation: A traditional approach to combat modern diseases." Journal of Non-Timber Forest Products 30, no. 3 (2023): 154–62. http://dx.doi.org/10.54207/bsmps2000-2023-c57w9z.

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North East India share unparalleled and unique diversity of fermented foods among the different tribes. These diversified tribes and communities are highly knowledgeable in the traditional practices and their associated health benefits. One of such major traditional practice is the process of fermentation of bamboo shoots. ‘Bamboo’ already has an enormous amount of health benefits and the correlation of it with the process of fermentation increases it tenfold. Fermentation creates an environment for essential microorganisms (also termed as probiotics) to flourish resulting in the production of

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Fu, Shih-Guei, Youngmo Yoon, and Russell Bazemore. "Aroma-Active Components in Fermented Bamboo Shoots." Journal of Agricultural and Food Chemistry 50, no. 3 (2002): 549–54. http://dx.doi.org/10.1021/jf010883t.

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Li, Ke, Ning Gao, Jiaojiao Tang, et al. "A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water." Foods 12, no. 18 (2023): 3478. http://dx.doi.org/10.3390/foods12183478.

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Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with Lactococcus. Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of t

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Pasaribu, Nurul Alda, Kartika Manalu, and Rizki Amelia Nasution. "Determination of Optimum Temperature for Amount Lactic Acid Bacteria and Antioxidant Activity from Pickled Bamboo Betung Boobs (Dendrocalamus asper)." Jurnal Pijar Mipa 19, no. 6 (2024): 987–90. http://dx.doi.org/10.29303/jpm.v19i6.7475.

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Pickled betung bamboo shoots (Dendrocalamus asper) are a traditionally fermented product and can potentially be a source of probiotics. Pickled bamboo shoots contain good microorganisms, namely LAB, which are bacteria that contribute to the food sector for natural fermentation. Fermentation of bamboo shoots produces antioxidant compounds at an optimum temperature range. The research aims to understand the optimum temperature for the amount of LAB and antioxidant activity in pickled betung bamboo shoots. This research is a laboratory experiment with 3 treatments, namely 100 grams of bamboo shoo

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Okfrianti, Yenni, Catur Herison, Fahrurrozi Fahrurrozi, and Budianto Budianto. "Identification of The Antioxidant Activity of Bamboo Shoots a Raw Material for Manufacturing Lemea." AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian 11, no. 1 (2024): 91–98. http://dx.doi.org/10.37676/agritepa.v11i1.6061.

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Purpose: This research aims to determine the antioxidant activity of bamboo shoots used as raw material for making lemea, a local fermented food. Methodology: The antioxidant activity of bamboo shoots was tested using the DPPH method. The research involved creating ethanol extracts from bamboo shoots of Mayan bamboo (Gigantochloa robusta), Betung bamboo (Dendrocalamus asper), and yellow bamboo (Bambusa vulgaris). The extracts were analyzed using a spectrophotometer at a wavelength of 517 nm after 30 minutes of incubation. Results: The study found that bamboo shoots used as raw material for lem

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Singhal, Poonam, Ranjay Singh, Santosh Satya, and S. N. Naik. "Changing Consumption Patterns of Bamboo shoots: A Case Study of Traditional Food-Related Knowledge Systems." International Journal on Food, Agriculture and Natural Resources 3, no. 3 (2022): 1–4. http://dx.doi.org/10.46676/ij-fanres.v3i3.66.

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Bamboo shoots form an integral part of the local diet of the Northeastern states of India. Fermented shoots have been consumed by tribal communities since ancient times. However, with increasing globalization and fast-food consumption, the traditional knowledge and skills of processing bamboo shoots seem to be changing. This paper highlights the changes in processing ways over the years in the younger generation. Data were collected using an unstructured interview schedule and observation through home visits from Adi women of four villages namely Balek, Sibut, Runne, and Mirbuk in Pasighat Blo

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