Isolation, Biochemical Characterization and DNA Sequencing of Microorganisms from Fermented Kanji
Usha Verma, Ankita Bhandari & Subhash Sharma · European Journal of Nutrition & Food Safety · 2026
Kanji is a traditional fermented beverage prepared from beetroot (Beta vulgaris), black carrot (Daucus carota), and mustard seeds (Brassica juncea), valued for its probiotic and functional properties. In this study, kanji was prepared under laboratory conditions using raw materia...
Open access
Research Article
10.9734/ejnfs/2026/v18i31973