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Soy and legumes from Meghalaya, India
sticky fermented beans sold in lamet or banana leaves; curry, soup, pickle. Made in 4 steps over 3.2 days – 5.3 days. The longest step, pack in leaf-lined bamboo basket, embers on top, cover, ferment over the fireplace, takes 3–5 days (Tamang JP. Naturally fermented ethnic soybean…) and runs at 25–40 °C (Tungrymbai). Bacillus subtilis and B. licheniformis do most of the fermenting.
| Main step | 3–5 daysSourced[T2015][NEHU-tung] | Pack in leaf-lined bamboo basket, embers on top, cover, ferment over the fireplace |
|---|---|---|
| Temperature | 25–40 °CSourced[NEHU-tung] | Pack in leaf-lined bamboo basket, embers on top, cover, ferment over the fireplace |
| soybeans |
| often dehulled |
| Starter: spontaneous; LAB starters (Lacticaseibacillus rhamnosus, Lactobacillus helveticus) tested 2024 (search summary) |
Total time across the recorded steps: 3.2 days – 5.3 days
What changes: Soybeans soak and their coats are rubbed off
Output: dehulled beans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
LAB isolates produced no bacteriocins or biogenic amines in tests [T2015].
Every number is labelled with how it is known. How this atlas is made
Agrahar-Murugkar & Subbulakshmi 2006 described preparation (Ecol Food Nutr 45:27-38) [cited in T2015].
