Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East India: a survey.

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

Kumaraswamy Jeyaram, Warepam Amuchou Singh, Angela Capece et al. · International Journal of Food Microbiology · 2008 · 134 citations

Agriculture, Food Science, Microbiology +16

Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters

N.T.P. Dung, F.M. Rombouts, M.J.R. Nout · Food Microbiology · 2005 · 89 citations · Full text

Agriculture, Food Science, Microbiology +12

Lactic acid bacteria in Hamei and Marcha of North East India

Jyoti Prakash Tamang, Sailendra Dewan, Buddhiman Tamang et al. · Indian Journal of Microbiology · 2007 · 87 citations · Full text

Life Sciences, Food Science, Microbiology +11

Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India

Yoshikuni Teramoto, S. Yoshida, Shinji Ueda · World Journal of Microbiology and Biotechnology · 2002 · 57 citations · Full text

Agriculture, Food Science, Microbiology +14

Indigenous Fermented Food and Beverages: A Potential for Economic Development of the High Altitude Societies in Uttaranchal

B. K. Roy, Chandra Prakash Kala, Nehal A. Farooquee et al. · Journal of Human Ecology · 2004 · 49 citations

Agriculture, Cultures, Food Science +12