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Lactic acid bacteria in Hamei and Marcha of North East India

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Abstract

Hamei and Marcha are mixed dough inocula used as starters for preparation of various indigenous alcoholic beverages in Manipur and Sikkim in India, respectively. These starters are traditionally prepared from rice with wild herbs and spices. Samples of Hamei and Marcha, collected from Manipur and Sikkim, respectively, were analysed for lactic acid bacterial composition. The population of lactic acid bacteria (LAB) was 6.9 and 7.1 Log cfu/g in Hamei and Marcha, respectively. On the basis of phenotypic and genotypic characters, LAB strains isolated from Hamei and Marcha were identified as Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus brevis. Technological properties of LAB such as antimicrobial properties, effect on acidification, ability to produce biogenic amines and ethanol, degree of hydrophobicity and enzymatic activities were also performed. Pediococcus pentosaceus HS: B1, isolated from Hamei, was found to produce bacteriocin. None of the strains produced biogenic amines. LAB strains showed a strong acidifying ability and they also produced a wide spectrum of enzymes.

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Authors and Affiliations

  1. Food Microbiology Laboratory, Department of Botany, Sikkim Government College, Gangtok, 737 102, Sikkim, India

    J. P. Tamang, S. Dewan, B. Tamang & A. Rai

  2. Institute of Hygiene and Toxicology, Federal Research Centre for Nutrition and Foods, Haid-und-Neu-Str. 9, D-76131, Karlsruhe, Germany

    U. Schillinger & W. H. Holzapfel

Authors
  1. J. P. Tamang
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  2. S. Dewan
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  3. B. Tamang
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  4. A. Rai
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  5. U. Schillinger
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  6. W. H. Holzapfel
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Correspondence to J. P. Tamang.

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Tamang, J.P., Dewan, S., Tamang, B. et al. Lactic acid bacteria in Hamei and Marcha of North East India. Indian J Microbiol 47, 119–125 (2007). https://doi.org/10.1007/s12088-007-0024-8

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  • DOI: https://doi.org/10.1007/s12088-007-0024-8

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