Nutritionally, kanji is high in antioxidants. Eleven strains of probiotic bacteria have been isolated from kanji, with the strain Pediococcus acidilactici genotypically characterised with high growth potential.[3]
^Kingston, J. J.; Radhika, M.; Roshini, P. T.; Raksha, M. A.; Murali, H. S.; Batra, H. V. (September 2010). "Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji". Indian Journal of Microbiology. 50 (3): 292–298. doi:10.1007/s12088-010-0022-0. ISSN 0046-8991. PMC3450057. PMID 23100843.
^Sharma, Chetna; Sahota, Param Pal; Kaur, Sarabjit (October 2021). "Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji". Bulletin of the National Research Centre. 45 (1): 3, 6. doi:10.1186/s42269-021-00594-y. ISSN 2522-8307. PMC8353425. PMID 34393474.
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kanji, drink, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, kanji, drink, news, newspapers, books, scholar, jstor,. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Kanji drink news newspapers books scholar JSTOR March 2013 Learn how and when to remove this template message Kanji is a fermented drink 1 originating from the Indian subcontinent made in India for the festival of Holi 2 A close up of Kanji drinkKanji is made with water black carrots beetroot mustard seeds and heeng It may be served with boondi sprinkled on top Nutritionally kanji is high in antioxidants Eleven strains of probiotic bacteria have been isolated from kanji with the strain Pediococcus acidilactici genotypically characterised with high growth potential 3 See also editList of Indian beverages SalgamReferences edit Kingston J J Radhika M Roshini P T Raksha M A Murali H S Batra H V September 2010 Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji Indian Journal of Microbiology 50 3 292 298 doi 10 1007 s12088 010 0022 0 ISSN 0046 8991 PMC 3450057 PMID 23100843 Go for desi coolers this Holi The Times of India 7 March 2012 Retrieved 6 June 2012 dead link Sharma Chetna Sahota Param Pal Kaur Sarabjit October 2021 Physicochemical and microbiological evaluation of antioxidant rich traditional black carrot beverage Kanji Bulletin of the National Research Centre 45 1 3 6 doi 10 1186 s42269 021 00594 y ISSN 2522 8307 PMC 8353425 PMID 34393474 nbsp This Indian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Kanji drink amp oldid 1160904666, wikipedia, wiki, book, books, library,
