1. Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi, a traditional rapeseed fermented food product of Assam, India 
Gunajit Goswami, Sudipta Sankar Bora, Assma Parveen, Robin Chandra Boro, Madhumita Barooah 
Journal of Ethnic Foods 
Volume 4, Issue 3, Pages (September 2017)
DOI: /j.jef
Copyright © 2017 Korea Food Research Institute Terms and Conditions

2. Fig. 1
Traditional Kahudi preparation. (A) Powdered mustard seeds roasted under low flame. (B) Thekera (Garcinia pedunculata) pieces soaked in water. (C) Mixing of mustard seeds with Thekera to prepare a dough. (D) Dough shaped into balls. (E). Kahudi wrapped in banana leaves and allowed to ferment for 7–14 days.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

3. Fig. 2
Geographical map of Assam showing the international boundaries, state boundaries, all districts, and study location.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

4. Fig. 3
Change in pH during solid state fermentation of Kahudi production. Error bars represent standard deviation of thee replicates.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

5. Fig. 4
Viable count of microbial groups during solid state fermentation of Kahudi. Error bars represent standard deviation of thee replicates. CFU, colony forming units; MRS, de Man, Rogosa and Sharpe.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

6. Fig. 5
Phylogenetic tree ( Neighbor Joining method) of the isolates based on 16S rDNA sequences.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions