Indian Journal of Traditional Knowledge Vol. 8 (4), October 2009, pp 559-561 Tungrymbai- A traditional fermented soybean food of the ethnic tribes of Meghalaya Ibakordor Sohliya, SR Joshi*, Ranjan K Bhagobaty & Rakshak Kumar Microbiology Laboratory, Department of Biotechnology & Bioinformatics, North Eastern Hill University, Umshing, Shillong793 022, Meghalaya Email: srjoshi2006@yahoo.co.in Received 25 July 2007; revised 10 July 2008 Tungrymbai is a fermented indigenous soybean food, common to the ethnic tribes of Meghalaya. The microbial diversity in this food is studied to assess the nature of microbes and their source during spontaneous fermentation. The microorganisms associated with this fermented food are also present in the equipment and materials used during preparation and packing. Various species of lactic acid bacteria, yeasts and spore forming forms were recovered in the isolation process which included Bacillus subtilis (Ehrenberg), Entercoccus faecium (Orla-Jensen) Schleifer and Klipper-Balz, Candida parapsilosis (Ashford) Langeron and Talice, Geotrichum candidum Link, Saccharomyces bayanus Sacc. and Saccharomycopsis fibuligera (Linder) Klocker. The fermenting microbes were found to be associated with the equipments and materials used during the spontaneous fermentation of Tungrymbai. Spore forming forms were isolated from all the materials and equipments used during the process while lactic acid bacteria and yeasts could be isolated only from selective materials. Keywords: Tungrymbai, Traditional food, Microbial diversity, Fermented food, Fermented soybean food, Khasi IPC Int. Cl. 8 : A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06 Microorganisms are naturally found in foods, which also include food such as fermented soybean. Fermented foods are typical of the region and exhibit unique flavour and texture that may not be palatable to everyone. Fermented products form an intrinsic part of the diet of the tribal people in Northeast India. Tungrymbai is a traditional fermented food product prepared from soybean seeds used in Meghalaya by the indigenous Khasi tribe. Tungrymbai is a popular fermented soybean based sticky food which serves as a cheap source of high protein food in local diet. Preparation and consumption of this food reflect deep rooted food culture of the ethnic communities. Preparation of Tungrymbai is exclusively practiced by people using indigenous technology. Soaked soybean seeds are cooked until they can be pressed easily. Excess water is drained off and placed in basket lined with locally grown fresh leaves of Pyrnium pubinerve Bl. (Marantaceae) locally called slamet and jute bags and left to ferment naturally in ambient temperature (25-40 0 C) preferably near/over the fire place for 3-4 days. Tungrymbai is similar to Kinema of Bhutan, Nepal, Darjeeling and Sikkim. Tungrymbai is reported to be a good source of protein and other nutrients 1 . The study examined the materials and equipments such as raw soybean seeds, wooden grinder (mortar & pestle), wrapping leaves involved during the preparation of Tungrymbai to establish the source of fermenting microorganisms. It is well established that the process of fermentation enhances the nutritional quality of any product by enhancing the amount of vitamins and protein solubility. Knowledge of the sources of the microorganisms associated during natural fermentation of Tungrymbai would help to establish genetic resources of fermentation process. So far, microbiota associated with natural fermentation of Tungrymbai has not been assessed and hence it has been attempted to assess the microbiota of the fermented food and its sources. Methodology Local variety of soybean seed [Glycine max (L.) Merrill] as well as Tungrymbai samples were purchased from local market [Bara Bazar (Iewduh)], aseptically kept in ice-box and transported to laboratory for analyses. Fresh leaves of Pyrnium pubinerve Bl. were also collected from villages where —————— *Corresponding author