Hor, Papan Kumar; Ghosh, Kuntal; Halder, Suman Kumar; Mondal, Subhadeep; Mondal, Keshab Chandra
(Indian Journal of Experimental Biology, 2022)
Traditionally, fermented food and beverages are prepared by adding a mixture of plant residues as a starter or source of microbes. Most of the conventional fermented foods use a local starter which contains a mixture of ...