Biochemical and nutritional analysis of rice beer of North East India

Abstract

Biochemical properties of five different rice varieties of North East India and a starter culture cake (ASC1) collected from Arunachal Pradesh used in the process of rice beer preparation were analyzed. Further, microbial count of the starter culture cake and nutritional composition of the five laboratory prepared rice beer samples were evaluated. The crude protein, amylose, amylopectin, moisture, crude fat, starch, total soluble sugar, reducing sugar and non reducing sugar contents of rice varieties were estimated. Various biochemical parameters of ASC1 were also determined. Increase with time in the total acidity, volatile acidity, and alcohol % of rice beer was observed. The final recorded alcohol % value of rice beer was in the range of 12-13%. Minerals like calcium, sodium, potassium, iron and phosphorous were estimated with phosphorous having the highest content of 78.108 mg/100 ml. Crude and soluble protein, and vitamin C contents were also analyzed. The antiradical activity (Inhibition %) of the rice beer samples was in the range of 2.479-22.31%. Saccharomyces cerevisiae isolated from ASC1 was found to be the major organism responsible for rice beer fermentation. Highest CFU count of 19 was observed in MRSA medium which also indicates the prevalence of LAB in ASC1.

Full text

Indian Journal of Traditional Knowledge
Vol. 13 (1), January 2014, pp. 142-148
Biochemical and nutritional analysis of rice beer of North East India
Deep Jyoti Bhuyan1, Mridula Sakia Barooah*2, Sudipta Sankar Bora3 & K Singaravadivel4
1Department of Food and Nutrition, College of Home Science, Assam Agricultural University, Jorhat- 785013, Assam; 2Department of
Food and Nutrition, College of Home Science, Assam Agricultural University, Jorhat- 785013, Assam; 3Assam Agricultural University,
Jorhat- 785013, Assam; 4 Indian Institute of Crop Processing Technology, Ministry of Food Processing Industries, Government of India,
Thanjavur–613005, Tamil Nadu, India
E-mails: deeprkn@gmail.com; msbarooah@gmail.com; sudip.asm@gmail.com ; pprcksvel@yahoo.com
Receisved 24.07.12, revised 15.10.12
Biochemical properties of five different rice varieties of North East India and a starter culture cake (ASC1) collected
from Arunachal Pradesh used in the process of rice beer preparation were analyzed. Further, microbial count of the starter
culture cake and nutritional composition of the five laboratory prepared rice beer samples were evaluated. The crude protein,
amylose, amylopectin, moisture, crude fat, starch, total soluble sugar, reducing sugar and non reducing sugar contents of rice
varieties were estimated. Various biochemical parameters of ASC1 were also determined. Increase with time in the total
acidity, volatile acidity, and alcohol % of rice beer was observed. The final recorded alcohol % value of rice beer was in the
range of 12-13%. Minerals like calcium, sodium, potassium, iron and phosphorous were estimated with phosphorous having
the highest content of 78.108 mg/100 ml. Crude and soluble protein, and vitamin C contents were also analyzed. The
antiradical activity (Inhibition %) of the rice beer samples was in the range of 2.479-22.31%. Saccharomyces cerevisiae
isolated from ASC1 was found to be the major organism responsible for rice beer fermentation. Highest CFU count of 19
was observed in MRSA medium which also indicates the prevalence of LAB in ASC1.
Keywords: Rice beer, Starter culture, Nutritional composition, Minerals, Saccharomyces cerevisiae
IPC Int. Cl.8: C12C, C12C 7/00, C12C 12/04, A01G 9/00, A01G 16/00, C07C 1/00-C01C 7/00, C12N 1/00, C07K, C07H
5/05, A23G 3/00, C13B 50/00
Rice beer is a traditional alcoholic beverage that
plays a major role in the socio-cultural lives of people
of North East India. Various ethnic tribes of North
East India consume rice beer on a regular basis in
different forms and it is believed to possess many
therapeutic and medicinal properties1, 2. These
products are similar to shaosingiju and laochao of
China, sake of Japan, chongju and takju of Korea,
brem bali, tape-ketan and tapuy of Indonesia,
khaomak of Thailand and tapai pulul of Malaysia3.
Rice beer is prepared from rice through fermentation
process using yeast and various plant materials. Raw
material and microbes involved in the process have
wide variability in different places. Literature
recorded extensive study on documentation of
processing methods of rice beer and starter culture but
research on nutritional and medicinal properties of
rice beer is still in its infancy. Detailed studies on the
nutritive and medicinal values of these products can
provide valuable information would prove beneficial
in the use of these products on a wider scale4. The
present study was undertaken to assess the major
nutritional and biochemical parameters for rice
varieties and beer samples prepared in optimum
laboratory conditions using rice varieties collected
from five places and a starter culture cake obtained
from Arunachal Pradesh, India in order to explore the
possible potential of rice beer as a beneficial
fermented beverage. Further the study was also
designed to analyze biochemical parameters and
microbial count of the starter culture to standardize
the production process for universal acceptance.
Methodology
Rice varieties were collected from Assam (AS1),
Arunachal Pradesh (AP1, AP2) Nagaland (NL1) and
Meghalaya (ML1) states of North East India. Starter
culture cake (ASC1) was also collected from
Arunachal Pradesh to produce rice beer in the
laboratory. The rice samples and starter culture cake
were ground to a fine powder with the help of an
electrical grinder and stored in desiccators for
——————
*Corresponding author

BHUYAN et al.: BIOCHEMICAL AND NUTRITIONAL ANALYSIS OF RICE BEER OF NORTH EAST INDIA
143
analysis. The powdered dry samples were used to
determine chemical constituents.
Biochemical analysis of rice varieties and starter
culture
Proximate composition
Moisture, crude fat, ash contents of collected rice
varieties and the starter culture cake were determined
by applying the standard method5. The total nitrogen
content was estimated by Micro-Kjeldahl method and
crude protein was calculated by multiplying the total
N by 6.25 6. Crude fibre content was determined using
the method as described earlier7.
Total soluble sugar was determined by
using Anthrone method8. The reducing sugar
was estimated by standard biochemical method using
3,5-di-nitrosalisylic acid (DNS) reagent with slight
modification9. The non-reducing sugar content was
calculated by subtracting the percentage of reducing
sugar from the percentage of total soluble sugar. The
starch contents in the rice varieties and the starter
culture were estimated by the method as described
earlier10. The amylose content was determined by
standard method11 and the amylopectin was calculated
by subtracting the percentage of the amylose from
100 on moisture free basis.
Rice fermentation under standardized parameters
in laboratory
Collected Rice varieties were used in the laboratory
scale production of rice beer, whereas only one type
of starter culture was used during this process. Fifty
gm of selected rice and 60 mL of distilled water in a
250 mL conical flask covered by a cotton plug are
soaked for 4 hrs at 25°C. After soaking, the rice is
steamed in an autoclave for 1hr at 100°C. The
gelatinized rice was cooled to 35-40°C, then
inoculated with 2 gm of starter culture and mixed.
After solid state fermentation for 2 days at 30°C,
70 mL of sterile water was added to the moulded
mass to facilitate submerged alcoholic fermentation
for 3 days at 30°C under a water lock.
Biochemical analysis of rice beer
pH, total acidity, volatile acidity and alcohol
percentage
pH of the sample was measured by a pH meter
(Eutech Instruments) equipped with glass electrode.
Total acidity and volatile acidity are expressed as %
of tartaric acid in given sample and volatile acidity as
% of acetic acid present in the sample. These were
determined by titration test of fermenting rice beer5.
Alcohol percentage was determined by the specific
gravity5. Changes in pH, total acidity, volatile acidity
and alcohol content of the produced rice beer were
analyzed for a period of 5 days.
Crude protein and soluble protein content
Crude protein was estimated by Micro-Kjeldahl
method6. Percentage nitrogen was converted to crude
protein and results were expressed in gram crude
protein per 100 ml of liquid matter. The soluble
protein contents in five different rice beer samples
were estimated by using Lowry’s method12.
Minerals and vitamin
Quantitative analysis of different minerals like Na,
K and Ca was done by using Flame photometric
analysis. Stock solutions of calcium having 200 ppm,
sodium and potassium of 20ppm were prepared by
dissolving 0.5 gm of CaCO3, 0.05082 gm of NaCl and
0.03812 gm of KCl in 1000 mL distilled water,
respectively. A few drops of (1:1) HCl were added to
the dissolved the CaCO3. For calcium estimation,
from this stock solution, another three solutions
having concentration 75 ppm, 100 ppm and 150 ppm
were prepared by appropriate dilution. For sodium
and potassium estimation, 5 ppm, 10 ppm and 15 ppm
concentrations were prepared. The solutions were
then placed under Nebuliser and the intensity of
emitted lights was measured and the readings were
taken in a digital read out. The curve was drawn by
plotting concentration versus intensity of emitted
light, which will be straight line. The rice beer
samples were diluted 100 times by adding 19.8 mL of
distilled water to 0.2 mL of samples. Then they were
placed under the Nebuliser and readings were taken.
The concentrations of calcium, sodium and potassium
in the samples were calculated from the standard
curve. Iron and phosphorous concentrations were
determined by using the standard methods13,14.
Ascorbic acid or Vitamin C content of the rice beer
samples were determined by using volumetric
method7.
Total antioxidant capacity
Total antioxidant capacity of the rice beer samples
was estimated by using DPPH method as described

INDIAN J TRADITIONAL KNOWLEDGE, VOL 13, NO.1, JANUARY 2014
144
earlier with little modification15. The samples were
centrifuged at 10000 rpm for 15 minutes. 100 µl of
aliquot of the supernatants of rice beer samples were
taken in a test tubes and 2.9 mL of DPPH reagent
(0.5 mM in 99.5% of methanol) was added to each
tubes and vortexed vigorously. Then the tubes were
incubated in dark for 30 min at room temperature.
The discoloration of DPPH was measured against
blank at 517nm. DPPH methanolic solution was used
as blank.
Microbial analysis of starter culture cake
Serial dilution technique and spread plate method
were employed to enumerate the microorganisms
present in ASC1. Different media like Potato
Dextrose Agar (PDA), Yeast Extract Agar (YEA),
Nutrient Agar (NA), Plate Count Agar (PCA), MRS
Agar (MRSA), Rose Bengal Chloramphenicol Agar
(RBCA) were used. Inoculation was carried out using
50 µL of each of the 3 selected dilutions, in duplicate,
pipette onto the surface of plates and spread using
sterile L-spreader. The plates were then incubated at
27°C and 37°C for 24hrs.
Results and discussion
Biochemical composition of rice varieties
Rice varieties were found to have crude protein
content of 5.833-9.428%. Amylose and amylopectin
contents ranged from 1.03-12.30% and 87.7-98.97%,
respectively. AS1 had the lowest amylose and highest
amylopectin contents of 1.833% and 98.97%,
respectively. Many communities in North East India
prepare high class rice beer out of bora rice which has
high amount of amylopectin content. Generally, food
items prepared from high amylopectin rice are cooked
easily and preserved for longer time. NL1 showed the
highest crude protein content of 9.428% whereas
ML1 showed the lowest value of 5.833. The moisture,
crude fat, starch, total soluble sugar, reducing sugar
and non reducing sugar contents were in the range of
10.63-12.24%, 0.72-2.85%, 68.34-76.38 gm/100gm,
0.87-1.539 gm/100 gm, 0.087-0.703 gm/100 gm,
0.224-0.922 gm/100 gm, respectively (Table 1).
Biochemical composition of starter culture cake
ASC1 had amylopectin and amylose contents of
77.05 and 22.95%, respectively. The starter culture cake
was prepared from non glutinous rice. The proximate
composition of ASC1 is represented in the (Table 2).
Biochemical composition of rice beer
The changes in the various parameters in the
laboratory prepared rice beer were analyzed for a
period of 5 days under optimum laboratory
conditions. The fresh rice beer samples were found to
have total acidity value in the range of 0.225-0.637
(% tartaric acid), whereas the five days old rice beer
samples showed the values in the range of
0.750-0.975 (Fig. 1). This indicates that the total
acidity increases as the fermentation proceeds.
Similarly, volatile acidity values were also found to
be in increasing order from day 1 to day 5 in all the
rice beer samples. The significant increase in volatile
acidity value in ML1 was observed from 0.180-0.780
in 5 days (Fig. 2). The pH values were in an acidic
range of <4.0 which inhibits the growth of Coliforms
and other members of the Enterobacteriaceae. As
observed in the fermentation of other indigenous
Ethiopian fermented beverages, the
Enterobacteriaceae, could participate in the initiation
of fermentation and subsequent acid formation, thus
reducing the pH until the more acidic forms, the LAB
and yeasts, took over16. AR2 showed the lowest pH of
3.43 on day 1, while AR1 was found to have lowest
pH of 3.45 on day 5 (Fig. 3). Significant increase in
the percentage of alcohol (v/v) was noticed from day
1 to day 5. The alcohol content on day 1 was in the
range of 1.10-2.28%, while on day 5 it was 10.05-
11.28% (Fig. 4).
The alcohol contents of the three months old
samples were in the range of 12-13% (v/v) which is
significantly higher than the one day old fresh
samples. AS1 showed the highest alcohol content of
13% (Table 3).
The calcium, sodium, potassium, iron and
phosphorous contents of the samples after 3 months
of storage were found in the range of 10.93-34.37
mg/100mL,1.27-3.49mg/100mL,4.76-9.63mg/100mL,
0.296-3.069 mg/100mL, 19.123-78.108 mg/100mL,
respectively. AP1 had relatively higher phosphorous
content of 78.108mg/100mL and AS1had highest iron
content of 3.069 mg/100mL than the other samples.
The crude and soluble protein contents of the samples
were found in the range of 1.85-2.51 % and
1.163-1.675 mg/100mL, respectively, AS1 showing
the highest values (Table 3).
The Vitamin C content of the sample was in the
range of 13.332-39.976 mg/100ml with AP2 showing
the highest value (Fig. 5).

BHUYAN et al.: BIOCHEMICAL AND NUTRITIONAL ANALYSIS OF RICE BEER OF NORTH EAST INDIA
145
The antiradical activity values were in the range of
2.479-22.31%, AP1 and AP2 showing the lowest and
highest values, respectively (Fig. 6). An antioxidant
inhibits the oxidation of lipid or other molecules
providing protection against Reactive Oxygen
Species15. The antioxidant activity of the rice beer
samples was most likely to be contributed by the
presence of phenolic acids, polyphenols and
flavonoids from various indigenous herbs used in the
preparation of the starter culture cake. These
compounds are known to inhibit the oxidative
mechanisms which are responsible for many disorders
and diseases in humans such as infections, diabetes,
arthritis, cardiovascular diseases, cancer, Alzheimer’s
diseases, AIDS, etc.17.
Table 1—Biochemical composition of collected rice varieties
Starch
Total soluble
sugar
Reducing
sugar
Non reducing
sugar
Rice Sample
code
Moisture
%
Crude fat
%
Crude
protein
%
Amylose
%
Amylopectin
%
gm/100gm
AP1 10.94 2.85 5.91 3.42 96.58 68.34 1.539 0.703 0.836
AP2 12.24 1.0 7.581 3.72 96.28 75.39 1.114 0.344 0.77
NL1 11.64 1.16 9.428 12.30 87.7 76.38 0.87 0.087 0.783
ML1 10.63 0.72 5.833 2.68 97.32 71.13 0.914 0.690 0.224
AS1 11.54 1.20 6.32 1.03 98.97 71.29 1.06 0.138 0.922
AP1, AP2: Arunachal Pradesh rice variety 1 and 2, NL: Nagaland rice variety 1, ML: Meghalaya rice variety 1, AS1: Assam rice variety
1ASC1: Arunachal Starter culture 1 Values are mean of two replicates
Table 2—Biochemical composition of starter culture collected from Arunachal Pradesh (ASC1)
Starch
Total
Soluble
Sugar
Reducing
Sugar
Non-
Reducing
Sugar
Sample
Code
Moisture
%
Crude
fat%
Crude
protein%
Crude
fiber%
Ash
%
Amylose
%
Amylopectin
%
gm/100gm
ASC1 10.72 0.312 6.64 2.153 1.03
22.95 77.05 61.24 1.719 0.161 1.558
Values are mean of two replicates
Table 3—Alcohol, mineral, soluble protein and crude protein contents of rice beer samples
Calcium
Sodium
Potassium
Iron
Phosphorous
Soluble
protein
Sample
code
Alcohol
%
(mg/100mL)
% Crude
protein
AP1 12 12.5 1.90 4.78 0.296 78.108 1.163 1.95
AP2 12.5 10.93 1.27 4.76 0.497 23.563 1.397 2.33
NL1 12 15.625 2.22 6.43 0.489 33.711 1.315 2.07
ML1 12.8 34.37 3.49 9.63 1.4 39.948 1.359 1.85
AS1 13 26.5 1.91 6.67 3.069 19.123 1.675 2.51
Values are mean of two replicates
Fig. 1—Change
s in total acidity of rice beer from day 1 to day 5 in
laboratory condition

INDIAN J TRADITIONAL KNOWLEDGE, VOL 13, NO.1, JANUARY 2014
146
Total colony count of starter cake
Owing to the variation of concoction practices of
making the starter culture cakes and the process, the
resultant product differs in quality and often has a short
life. Therefore, the diversity of fungi and bacteria
associated with ASC1 was investigated by culturing the
starters in different selective and nutrient media. These
starter cultures cakes are often considered as a rich
source for the isolation and selection of
microorganisms that can be utilized in the food
industry. CFU value of 19 was observed in MRSA
medium indicating the prevalence of LAB followed by
6 in the PDA medium which indicates the presence of
yeast and moulds in the starter cakes. Saccharomyces
cerevisiae was found to be the major organism
responsible for the alcoholic fermentation of rice beer.
Reports also suggest the presence of Saccharomyces
cerevisiae, Hanseniaspora sp, Kloeckera sp, Pischia
sp. and Candida sp., with S. cerevisiae being the
dominant one18. Other microorganisms present in the
starter culture also contribute to the overall taste and
aroma of the finished product19
. Earlier LAB strains
like Pediococcus pentosaceus, Lactobacillus
plantarum and Lactobacillus brevis were isolated from
Hamei and Marcha which are starter culture cakes for
the preparation of rice beer in Manipur and Sikkim
states of India, respectively20. Total colony counts of
ASC1 collected from Arunachal Pradesh are presented
in Table 4.
As the ethnic tribes mostly consume the freshly
brewed rice beer which contains very low amount of
alcohol on daily basis, the ill effect of consuming
higher dose of alcohol is negligible. Moreover, Hor
Acho, a rice beer produced by Karbi tribe of Assam is
used as a medicine to cure dysentery and pharyngitis
in rural areas. Even during the epidemic of cholera in
1960s and 1970s, Karbi people used to rub rice beer
on their body as precaution. Preservation of dried fish
by using rice beer is also a common practice in tribal
communities1. Similar observations have also been
reported regarding the local liquor called Yu of Meitei
communities of Manipur where poor health
conditions of women due to irregular menstrual flow,
obesity, loss of appetite, infertility factors and low
Fig. 2—
Changes in volatile acidity of rice beer from day 1 to day 5 in
laboratory condition
Fig. 3—Changes in pH of rice beer from day 1
to day 5 in laboratory
condition
Fig. 4—
Changes in Alcohol % of rice beer from day 1 to day 5 in
laboratory condition
Fig. 5—Vitamin C content of rice beer samples

BHUYAN et al.: BIOCHEMICAL AND NUTRITIONAL ANALYSIS OF RICE BEER OF NORTH EAST INDIA
147
nourishments of food are regulated by consuming Yu
with herbs2. Literature also suggests the use of local
rice beer called Rokshi in Sikkim as beauty care
product21.
Traditionally brewed rice beer plays an integral
role in the day to day life of several ethnic tribes of
North East. Moreover, medicinal and therapeutic
properties of this traditional fermented beverage
cannot be denied. But only a few modern scientific
studies address the benefits of drinking rice beer.
Systematic and Scientific approach is needed to get
the insights. Standardization of the fermentation
process, further investigation of its therapeutic
properties and formulation of new techniques to
increase their shelf life are very essential to
commercialize rice beer in a wider international
market just like Japanese sake. The tribal people of
North East India have immense knowledge in using
microbes and suitable raw materials in the preparation
of fermented food and beverages with traditional yet
scientifically sound protocols. Minimum self life is
one of the major problems associated with these
products. Modern scientific and technological
approaches could upgrade and refine the indigenous
knowledge and open up various possibilities of using
these products as sources of different nutraceuticals
and novel bioactive compounds.
Conclusion
These results indicate that the rice beer produced in
North East India is nutritionally rich and have high
therapeutic values. The presence of antiradical
activity and other earlier evidences also suggest the
possible medicinal properties of this traditional drink.
The scientific study of raw material as well as
processed product will provide database that could
throw light to address the various problems associated
with rice beer fermentation. There is an ample of
scope to validate the beneficial properties of rice beer
and to standardize various parameters of fermentation
for the commercialization of this staple drink.
Acknowledgement
Authors are grateful to the local informants and
knowledge provider who extended their help in
collecting raw materials to carry out scientific
production and analysis of the products in the
laboratory. The financial support and permission to
publish the work from National Agricultural
Innovation Project (Component IV), Indian Council of
Agricultural Research and World Bank (F No
NAIP/Comp-4/C30031/2008-09) is gratefully
acknowledged. Authors place on record their thanks to
Dr K Alagusundaram, Director, IICPT, Tamil Nadu,
India and Assam Agricultural University, Jorhat,
Assam for providing support to carry out the study.
References
1 Teron R, Hor, the traditional alcoholic beverage of Karbi
tribe of Assam, Nat Prod Rad, 5(5) (2006) 377-381.
Table 4—Total colony count of Starter culture collected from Arunachal Pradesh (ASC1)
Sample
Sample
Id
Media
used
Dilution
factor
CFU
Inoculum
Vol
.
Approx.no.of
microorganisms
present
per
gram
PDA 10-7 6 12 x 108
YEA 10-7 3 6 x 108
NA 10-7 6 12 x 108
PCA 10-7 5 1 x 109
MRSA 10-8 19 38 x 109
Starter Culture
ASC1
RBCA 10-4 2
50 µL
4 x 108
CFU values are mean of three replicates
Fig. 6—
Antiradical activity (Inhibition %) of rice beer sample

INDIAN J TRADITIONAL KNOWLEDGE, VOL 13, NO.1, JANUARY 2014
148
2 Singh PK & Singh KI, Traditional alcoholic beverage, Yu
of Meitei communities of Manipur, Indian J Tradit Knowle,
5(2) (2006) 184-190.
3 Lee CH, Food Biotechnology, In: Food Science and
Technology, edited by Campbell-Platt G, (John Wiley and
Sons, West Sussex, United Kingdom), 2009, 85-95.
4 Das AJ & Deka SC, Fermented foods and beverages of the
North-East India, Int Food Res J, 19(2) (2012) 377-392.
5 AOAC, Official Methods of Analysis, 10th edn, (Association
of Official Agricultural Chemist, Washington DC), 1970.
6 Balasubramanian T & Sadasivam S, Changes in starch, oil,
protein and amino acids in developing seeds of okra
(Abelmoschus esculentus L. Moench), Plant Foods Hum
Nutr, 37(1) (1987) 41-46.
7 Sadasivam S & Manickam A, Biochemical Methods, 2nd
edn, (New Age International Publishers, New Delhi), 1996.
8 Yemm EW & Willis AJ, The estimation of carbohydrates in
plant extracts by anthrone, Biochem J, 57(3) (1954) 508-514.
9 Somogyi M, Notes on sugar determination, J Biol Chem,
195 (1952) 19-23.
10 Chopra SL & Konwar JS, Analytical Agricultural
Chemistry, (Kalyani Publisher, Ludhiana), 1976.
11 Sawbhagya CM & Bhattacharya KR, Simplified
determination of amylose in milled rice, Starke,
31(1979) 159-163.
12 Lowry OH, Rosebrough NJ & Randall RJ, Protein
measurement with Folin reagent, J Biol Chem, 193 (1951)
265-275.
13 Wong SY, Colorimetric Determination of Iron and
Hemoglobin in Blood, J Biol Chem, 77(1928) 409.
14 Kitson RE & Mellon MG, Colorimetric determination
of phosphorus as molybdivanadophosphoric acid,
Ind Engg Chem Anal, 16th edn, 1994, 379- 383.
15 Seal T, Antioxidant activity of some wild edible plants
of Meghalaya state of India: A comparison using two
solvent extraction systems, Int J Nutr Metab, 4(3) (2012)
51-56.
16 Bahiru B, Mehari T & Ashenafi M, Yeast and lactic acid
flora of tej, an indigenous Ethiopian honey wine:
Variations within and between production units, Food
Microbiol, 23(3) (2006) 277–282.
17 Patel VR, Patel PR & Kajal SS, Antioxidant activity of
some selected medicinal plants in western region of India,
Adv Biol Res, 4(1) (2010) 23-26.
18 Tanti B, Gurung L, Sarma HK & Buragohain AK,
Ethanobotany of starter culture used in alcohol
fermentation by a few ethnic tribes of Northeast India,
Indian J Tradit Knowle, 9 (3) (2010) 463-466.
19 Kardong D, Deori K, Sood K, Yadav RNS, Bora TC &
Gogoi BK, Evaluation of Nutritional and Biochemical
aspects of Po:ro apong (Saimod) - A homemade alcoholic
rice beverage of Mising tribe of Assam, India, Indian J
Tradit Knowle, 11(3) (2012) 499-504.
20 Tamang J, Dewan S, Tamang B, Rai A, Schillinger U &
Holzapfel W, Lactic acid bacteria in Hamei and Marcha of
North East India, Indian J Microbiol, 47(2) (2007) 119-
125.
21 Singh BH, Sharma BR & Pradhan B, Ethnobotanical
observation on the preparation of Rokshi (a local drink) in
Sikkim, J Econ Taxon Bot, 23(2) (1999) 580-582