Hirring
Fermented bamboo shoot - India. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Hirring. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Character
Described in the literature as acidic, sour, wet, pickle.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
- Lactobacillus brevis
- Lactobacillus plantarum
- Lactobacillus curvatus
- Pediococcus pentosaceus
- Leuconostoc mesenteroides
- Leuconostoc fallax
- Leuconostoc lactis
- Leuconostoc citreum
- Enterococcus durans
- Lactococcus lactis
The published record
| Source | What it says |
|---|---|
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
Same substrate
Same region
- Bori
- Chamba chukh
- Chhundo
- Dry-salted lime pickle
- Ekung
- Eup
- Ginger pickle
- Goyang
- Green mango pickle
- Gundruk
- Inziangsang
- Jackfruit pickle
- Kanji
- Khalpi
- Lime pickle (brined)
- Mesu
- Sinki
- Soibum
- Soidon
- Tuaithur
Fields on this page come from Literature. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.