251-257Some cereal based traditional alcoholic beverages, Chhang, Lugari, Aara and Chiang consumed by people of Lahaul and
Spiti area of Himachal Pradesh were documented and explored microbiologically.
All these beverages were made by cooking their grains and then inoculating them
with inocula called Phab/ Dhaeli. Chemical analysis of these
products showed an acidic nature with pH
in the range of 3.31-4.02 in undistilled samples, and 3.95-5.17 in distilled
samples. Total soluble solids in all the undistilled samples were in the range
of 14.58 to 18.56˚B, whereas in distilled samples these were in the
range of 7.19-8.0˚B. Ethanol contents (%v/v) were 5-12 % in
undistilled and 13-19% in distilled products. A wide variation in certain other
chemicals constituents’, viz. acetaldehyde, methanol, ester, n- propanol, etc.
was observed in the distilled alcoholic beverages. Microbiological examination
of these beverages and their source of inocula revealed the dominance of yeasts
mainly from genus Saccharomyces and Endomyces. Bacteria
encountered in these beverages were from genus Lactobacillus, Acetobacter, and Bacillus