Publications by authors named "Jyoti P Soren"
Chemical extraction of chitin is very hazardous and costly which can be overwhelmed by microbial bioprocessing. In this study, potent protease and lactic acid-producing bacteria were screened and identified as Alcaligens faecalis S3 and Bacillus coagulans L2, respectively. Productions of protease and lactic acid by the respective bacterial strains were optimized.
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- Khambir is a traditional leavened bread from the Western Himalaya, made using either yeast or buttermilk, and is packed with carbohydrates, protein, dietary fiber, and essential nutrients with low fat and gluten levels.
- The fermentation process enhances its digestibility and results in a slow glucose release, indicating a favorable glycemic index and nutritious starch content.
- Research shows that khambir has protective properties against cold-induced gastric ulcers, showcasing its potential health benefits, particularly for those experiencing acute mountain sickness.
Traditional leavened wheat-based flat bread is a staple food for the high-altitude people of the Western Himalayan region. The health promoting abilities of two types of , yeast added (YAK) and buttermilk added (BAK), were evaluated. A group of microbes like yeast, mold, lactic acid bacteria (LAB), and sp.
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