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Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India

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Abstract

Present article depicts microbiology of starter (Balma) used in traditional solid-state fermentation of alcoholic beverage (Chhang) by Bhotiya tribe of Uttarakhand. It also highlights the importance of herbs in Balma preparation and kinetics of lactic acid and ethanol fermentation under Chhang preparation using Balma. Balma contains 214 × 106 cfu/g yeasts, 2.54 × 106 cfu/g lactic acid bacteria (LAB) and 1.4 × 106 cfu/g other mesophilic bacteria. ITS sequence analysis revealed a rich diversity of yeast comprising of Saccharomyces cerevisiae, Saccharomycopsis fibuligera and Saccharomycopsis malanga in Balma. 16S rDNA sequence analysis revealed Lactobacillus pentosus and Pediococcus pentosaceus among LAB, while amylolytic Bacillus subtilis and B. aerophilus among other bacteria in Balma. Based on the results, it is speculated that herbs such as Inula cuspidata, Micromeria biflora, Origanum vulgare, Rubus sp. and Thymus linearis used earlier by Bhotiya in Balma preparation contribute as a source of yeasts, LAB and amylolytic bacilli. Study also demonstrates that Bhotiya tribe is rational in preparation of starter as they have circumvented the need of plants by using previous year Balma as inoculum and possibility of deficient quality of Balma due to weak colonization of phyllosphere and rhizosphere microbiota. Results suggest that simultaneous saccharification and lactic acid–ethanol fermentation take place in traditional cereal based Chhang fermentation system of Bhotiya.

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Acknowledgments

KNB gratefully acknowledge the financial assistance from UGC-Dr DS Kothari Postdoc Fellowship [F.4-2/2006(BSR)/13-374/2010(BSR)], KKJ acknowledge CSIR (Council of Scientific and Industrial Research) for Senior research fellowship, SK thanks to the ICMR (Indian Council of Medical Research) for Senior research fellowship and University of Delhi South Campus, New Delhi for providing necessary laboratory facility. We wish to thank Dr Rishi Gupta (DST-fast track young scientist, Lignocellulose biotechnology laboratory, UDSC) for his help in analysis of ethanol and manuscript writing. Authors also wish to thank Dr Arvind Kumar (UGC-Dr DS Kothari fellow, Lignocellulose biotechnology laboratory, UDSC) for his help in molecular taxonomic analysis.

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Authors and Affiliations

  1. Lignocellulose Biotechnology Laboratory, Department of Microbiology, University of Delhi South Campus, Benito Juarez Road, New Delhi, 110021, India

    Kailash N. Bhardwaj, Kavish Kumar Jain, Sandeep Kumar & Ramesh Chander Kuhad

  2. Uttarakhand State Council for Science and Technology (UCOST), Vigyan Dham Post Office- Jhajra (Suddhowala), Dehradun, Uttarakhand, 248007, India

    Kailash N. Bhardwaj

  3. Central University of Haryana, Jant-Pali Village, Mahendergarh District, Pali, Haryana, 123029, India

    Ramesh Chander Kuhad

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  1. Kailash N. Bhardwaj
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  2. Kavish Kumar Jain
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Correspondence to Ramesh Chander Kuhad.

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Bhardwaj, K.N., Jain, K.K., Kumar, S. et al. Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India. Indian J Microbiol 56, 28–34 (2016). https://doi.org/10.1007/s12088-015-0560-6

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