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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2023: 95.56
Index Copernicus ICI Journals Master List 2023 - IJCMAS--ICV 2023: 95.56
For more details click here
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Original Research Articles                      Volume : 6, Issue:3, March, 2017
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2017.6(3): 587-594
DOI: https://doi.org/10.20546/ijcmas.2017.603.068


Identification of Yeast Strain Isolated from Nduiyi of Dima Hasao District of Assam, India
Jayasree Chakrabarty*
Department of Botany, Cotton College, Guwahati, Assam, India
*Corresponding author
Abstract:

Nduiyi is a traditional amylolytic starter used to produce sweet-sour alcoholic beverage, called Nduijao by Jeme Naga in Dima Hasao (formerly, North Cachar Hills) district of Assam. The aim of this study was to examine the Yeast flora present in Nduiyi collected from Dima Hasao district of Assam. Total 4 samples of Nduiyi was collected from Jeme Naga villages of the Hill district. Based on cell morphology and Phenotypic characterization isolates were identified as Candida glabrata and Saccharomyces cerevisae. It was hypothesized that both the groups of Yeast have a primary role in alcohol fermentation.


Keywords: Nduiyi; starter;Nduijao, Alcoholic beverage; Jeme naga, Dima Hasao (formerly, North cachar Hills), Yeasts.

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How to cite this article:

Jayasree Chakrabarty. 2017. Identification of Yeast Strain Isolated from Nduiyi of Dima Hasao District of Assam.Int.J.Curr.Microbiol.App.Sci. 6(3): 587-594. doi: https://doi.org/10.20546/ijcmas.2017.603.068
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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