Defined microbial starter formulation for the production of Poko - A traditional fermented food product of Nepal

摘要

Poko is a traditional fermented food product of Nepal. Defined starter cakes for Poko fermentation were prepared using a mixed inoculum of Saccharomyces cerevesiae, Rhizopus chinensis and Pediococcus pentosaceus and its performance was compared with that of the traditional manapu starter. The increase in the Vitamins pyridoxine, thiamine, vitamin B-12 and niacin in poko prepared using traditional manapu starter cakes and defined starters were 50 and 59%; 16 and 32%; 18 and 53%; 173 and 117% respectively. The increase in folic acid in poko product was similar, up to 76%. The defined starter gave a better quality product with hygiene and safety assured in the Poko product.