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In Nagaland a sour liquid is drawn from fermented bamboo shoots and called banstangapani. It is packed in plastic bottles and sold in local markets, and a few drops season Naga curries. Studies of fermented bamboo shoots name lactic acid bacteria as the main microbes.
A short entry: the sources we found record only what is said here about Banstangapani itself.
Short entrySauces and condiments
Recipe
No fixed amounts recordedTraditional by-product with no fixed amounts.
Tender bamboo shoots, fermented
The liquid is a by-product of the shoot ferment[nongdam2015]
Starter
spontaneous
Start
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What changes:Lactic bacteria sour the bamboo shoots and a sour liquid gathers
Step 1 of 3
Ferment tender bamboo shoots
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactic acid bacteria
Output: fermented shoots, with sour liquid collecting.
Flavour
sour
Texture
Not documented
Colour
Not documented
Microbes at work in this step
lactic acid bacteria are the main microbes in fermented bamboo shoots (Nongdam 2015)
Method
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
At a glance
In Nagaland a sour liquid is drawn from fermented bamboo shoots and called banstangapani. It is packed in plastic bottles and sold in local markets, and a few drops season Naga curries. Studies of fermented bamboo shoots name lactic acid bacteria as the main microbes. Lactiplantibacillus, 37.6 % of the community in fermented bastenga shoots from Nagaland and Lactic acid bacteria in fermented bamboo shoots of North-East India do most of the fermenting.
Most bamboo-shoot ferments are eaten as the shoots. Banstangapani is the liquid drained from them and used as a condiment, like soijim in Manipur and eku in Arunachal Pradesh.
Fresh bamboo shoots contain cyanogenic glycosides that can release hydrogen cyanide, and FSANZ says they must be sliced and boiled to make them safe. No source read measures cyanide in this liquid or says the shoots are boiled first.