EPOP Starter Culture of Assam: The Sacred Ferment of the Mising Tribe

ÉPOP, also known as Epop, is the traditional starter culture of the Mising tribe of Assam, used to produce Apong, a sacred rice beer that is central to their culture. Unlike many other fermentation starters, ÉPOP is a remarkable example of a herbal starter, blending medicinal plant biodiversity with rice flour to create a complex microbial ecosystem. This starter is deeply integrated into the spiritual and social life of the Mising people, and its preparation is considered sacred knowledge, passed down through generations.

Cultural Roots and Sacred Significance

Apong is not merely a beverage for the Mising people; it is a cultural cornerstone that accompanies them through every stage of life. The drink is so integral that a newborn baby is welcomed with a drop of rice beer, and a deceased individual is given farewell with a drop of rice beer. No worship is complete without the offering of rice beer, and a guest is traditionally welcomed with a cup of Apong.

The beverage is central to all major ceremonies, from births and marriages to harvests and funerals. It even plays a role in social negotiations, where it is served to settle disputes, regularize abductions, or during peace talks. The Mising people believe that consuming Apong provides a sense of well-being and is an inseparable necessity of all medications, rituals, and celebrations.

Apong is prepared in two main varieties:

· Nogin Apong: A creamy white variety.

· Poro Apong: Also known as Sai Apong or Saimod, this variety appears dark greenish in colour.

The Herbal Composition of ÉPOP

The preparation of ÉPOP involves a carefully curated blend of plant materials. The Mising women distinguish between 15 to 20 different varieties of herbs and plants available in the forests of Assam, though generally 5 to 7 varieties are sufficient for a batch of ÉPOP. A comprehensive study documented 31 plant species from 22 families used by the community, including both flowering and non-flowering plants.

Among the documented plants, eight species also comprise market potential for diverse uses besides being used in starter culture preparation. The plant materials are collected from various habitats including forests (35.5%), fallow land, and agricultural areas, mostly in the afternoon to ensure quality.

Documented Plant Species Used in ÉPOP

Scientific Name Local Name Plant Part Used

Asparagus racemosus Kedar Root

Acorus calamus Bach Rhizome

Ruellia tuberosa Chaoli Root

Symplocos racemosa Lodh Bark

Cissampelos pareira Akanbindi Root

Lygodium flexuosum Kopulata Leaf and Rhizome

Orthosiphon rubicandus Chandua Root

Terminalia alata Asan Bark

Xanthium strumarium Agarstia Whole Plant

Piper longum - Fruit

The plant parts used include tender leaves, roots, flowers, and barks. A case study documented that one Mising family used seven different plants to make ÉPOP, a knowledge taught by the grandmother.

Preparation of ÉPOP

The preparation of ÉPOP is a meticulous process traditionally undertaken by Mising women. The knowledge of the preparation process is passed down through generations, usually by elderly women in the family.

Traditional Preparation Steps:

1. Collection: Plant materials are collected from the wild, primarily from the forests of Assam, and washed.

2. Drying: The plant parts are dried under sunlight.

3. Grinding: The dried materials are ground into a fine powder.

4. Mixing: The plant powder is mixed with soaked, powdered glutinous rice (Bora saul).

5. Tablet Formation: The mixture is kneaded with water to form a dough and shaped into cakes of varying sizes.

6. Incubation: The cakes are wrapped in banana leaves or placed in bamboo baskets and left to ferment for several days.

7. Drying: The fermented cakes are sun-dried for storage.

Once prepared, the ÉPOP cakes have a shelf life of approximately 6 months.

The Apong Fermentation Process

Once the ÉPOP is ready, it is used to ferment rice to produce Apong. The Mising people primarily use unpolished or parboiled rice for this purpose.

Preparation of Apong:

1. Soaking: Rice grains are soaked in cold water for 45 to 72 hours.

2. Boiling: The soaked rice is boiled in a large pot to a specific consistency, drained, and spread out to dry.

3. Mixing with Starter: The dried rice (Ponek) is mixed with powdered ÉPOP and rubbed between the hands.

4. Fermentation: The mixture is placed in an earthen jar (kiling) filled with water and sealed with straw.

5. Duration: Fermentation takes 4 to 5 days in a cool, dark place.

6. Extraction: After fermentation, the liquid is strained through a bamboo sieve or muslin cloth. The first extract (Poryi) has a higher percentage of alcohol.

7. Consumption: The final filtered product is Apong.

The residue of the Apong, known as Arung, is often used as a nutritious feed for domestic animals.

Microbial Profile and Probiotic Richness

ÉPOP harbors a complex microbial community that orchestrates the conversion of rice into Apong. A metagenomic study on Apong identified 15 bacterial genera as the core bacterial consortium for its fermentation, which is considered very high for an alcoholic beverage.

Key Microbial Groups and Their Functions:

· Lactic Acid Bacteria (LAB): The dominant group, including Lactobacillus, Pediococcus, Lactococcus, Streptococcus, Leuconostoc, and Weissella, are responsible for producing lactic and other organic acids. They contribute to the tangy flavour, lower the pH, and act as natural preservatives.

· Acetic Acid Bacteria (AAB): Genera like Acetobacter, Gluconobacter, and Kozakia convert ethanol into organic acids, including acetic acid. This adds to the flavour profile and further lowers the pH, extending the shelf life of the beverage.

· Bacillus and Molds: Bacillus species and Rhizopus play a crucial role in the initial breakdown of rice starch, converting complex carbohydrates into simpler sugars (saccharification) for other microbes to use.

· Yeasts: Saccharomyces cerevisiae (brewer's yeast) is primarily responsible for alcoholic fermentation, converting the sugars released by Bacillus into ethanol and carbon dioxide.

Probiotic Diversity and Peak Viability

The stage when probiotic diversity as well as count is at its highest is during the fermentation of Apong, after the addition of ÉPOP to the cooked rice. During this 4-5 day period, the microbial community from the starter culture multiplies rapidly within the rice mash, breaking down starches and producing organic acids and alcohol. The final beverage contains a rich concentration of live probiotics, particularly LAB, which are known to confer health benefits upon the consumer.

The microbial load in the ÉPOP starter itself is recorded as 549 × 10⁷ CFU/gm, which subsequently flourishes in the final Apong beverage.

Nutritional and Functional Benefits

Apong is not just an alcoholic beverage; it is a nutritious functional food. The fermentation process, driven by the rich microbial consortium of the ÉPOP starter, transforms the rice into a product with enhanced nutritional and medicinal value.

Key Bioactive Compounds and Health Benefits:

· Antioxidant Activity: Apong exhibits significant free radical scavenging activity. This is attributed to the presence of free phenolics from both the rice and the medicinal herbs used in the starter, as well as metabolites like ascorbic acid and organic acids produced by the microbes during fermentation.

· Essential Amino Acids: Amino acids found in Apong include glycine and proline (antioxidants), alanine (immune function), valine (muscle repair), and serine (cellular functions).

· Probiotics and Gut Health: The LAB present act as probiotics, supporting gut health. Oligosaccharides like melibiose, cellobiose, and mannobiose found in Apong can be utilized by gut commensals to produce short-chain fatty acids (SCFAs), which are responsible for maintaining a healthy gut.

· Medicinal Value: The Mising tribe uses Apong for the treatment of various ailments, including jaundice and dysentery. The specific herbs incorporated in the starter contribute medicinal properties to the final beverage.

Health and Societal Role

Apong's societal role is paramount. It is used in all social, cultural, and religious purposes, and no social occasion is considered complete without it. In marriages, the amount of Apong to be given to the bride's family is decided well in advance. It is offered to guests, gods, and deities. Apong preparation is a serious drain on the economy of the Mising people, with a huge amount of rice spent for its production, reflecting its importance in their lives.

The traditional knowledge of ÉPOP and Apong preparation is a valuable part of Assam's heritage, and its conservation is crucial for maintaining this unique food tradition. The investigation not only increases our understanding of local food traditions but also has potential for applications in the fermented food industry.