Researchers from the Indian Institute of Technology (IIT) Guwahati have analyzed Panitenga, a traditional Assamese fermented food, to identify beneficial bacterial strains with significant industrial and environmental applications. Panitenga, a staple in Assamese cuisine, is made by fermenting mustard seeds with acidic extracts from mangosteen, tamarind, or lime juice. The mixture is kneaded into a … Continue reading IIT Guwahati unlocks industrial potential of traditional Assamese fermented food