Phab: The Dehydrated Probiotic Yeast Starter of Himachal- Kullu, Kangra,Kinnaur, Lahaul & Spiti

Phab is a traditional starter culture used extensively in the tribal and rural belts of Himachal Pradesh, particularly in the districts of Kullu, Kangra, Lahaul & Spiti, and Kinnaur. Unlike the herb dominated starters of Assam, Phab is described as a dehydrated yeast formulation, often prepared using coarse flour of husked roasted barley along with specific plant materials . It serves as the essential inoculum for producing several traditional fermented beverages including Chhang (rice beer), Jau Chhang (barley beer), and various millet based alcoholic drinks . This starter represents the ingenuity of Himalayan communities in preserving and propagating desirable microorganisms for controlled fermentation.

Cultural Roots and Nomenclature

The term Phab is used by the Tibetan influenced communities of the Lahaul & Spiti region and the upper belts of Kullu district. It belongs to a family of similar starters found across the Himalayan arc, known by different names in different regions. In Nepal and Sikkim, the equivalent starter is called Marcha; in Bhutan it is known as Poo or Phab; among the Lepcha community it is called Buth or Thanbum; and in other parts of Himachal Pradesh, similar products are referred to as Bakhar .

Traditional Significance

Phab preparation is traditionally a household art, with knowledge passed down through generations, particularly among the women of the household. In the harsh, cold climate of the high altitude regions of Lahaul & Spiti, where temperatures can drop significantly, the ability to ferment grains into nourishing beverages is a crucial survival skill. The fermented beverages made using Phab, such as Chhang and Lugri, are consumed regularly as a source of nutrition, warmth, and hydration, and are also served during local festivals, marriages, and special occasions . The drink is often stored and served from traditional vessels called Uthi, made of metal or stone .

The Microbiology: A Mixed Consortium

Phab is not a pure yeast culture but a mixed microbial consortium. Microbiological studies have revealed that Phab contains a diverse community of yeasts, bacteria, and actinomycetes working in synergy . Unlike the rice based starters of Assam, Phab is typically prepared using barley flour.

Dominant Yeasts

The primary fermenting microorganisms in Phab are yeasts, with Saccharomyces cerevisiae being the dominant species. Other yeasts identified include:

· Saccharomyces fibuligera (also known for its amylolytic activity)

· Pichia kudriavzevii

· Candida tropicalis

· Pichia anomala

· Candida glabrata

Lactic Acid Bacteria (LAB)

The bacterial component of Phab includes several LAB species that contribute to the probiotic profile of the final fermented beverages:

· Lactobacillus plantarum

· Lactobacillus casei

· Pediococcus pentosaceus

· Enterococcus faecium

· Enterococcus durans

· Leuconostoc species

Additional Microbes

· Actinomycetes: Present in the starter, contributing to the complex microbial ecosystem

· Bacillus species: Also identified in Phab samples

· Bifidobacterium species: Detected in molecular profiling studies of Phab

The Herbal Component: The Role of Artemisia

A distinctive feature of Phab preparation is the use of fresh twigs of the shrub Artemisia sp., which is locally available in the Ladakh and Himachal regions. These twigs are used to incubate the fresh tablets of Phab, imparting not only microbial inoculum but also bioactive compounds to the starter . The choice of Artemisia is significant, as this genus includes plants with documented antimicrobial and medicinal properties, which may help shape the microbial community during the preparation of Phab.

Comparison with Dheli and Marcha

It is important to distinguish Phab from other related starters in the region:

Dheli (also spelled Daheli)

This is a different starter culture used specifically in the Lug valley of Kullu district for the preparation of Sura, a millet based alcoholic beverage. Dheli is notable for its inclusion of approximately 36 different herbs, including Pistacia integerrima, Cannabis sativa, Aegle marmelos, and many others. Unlike Phab, which is used directly as an inoculum, Dheli is added after 10 days of natural fermentation in the preparation of Sura .

Marcha

This is the Nepali equivalent of Phab, used across the Eastern Himalayas from Nepal to Sikkim and Darjeeling. Marcha is made from glutinous rice flour mixed with roots of Plumbago zeylanica, leaves of Buddleja asiatica, flowers of Vernonia cinerea, ginger, and red dry chili. A small amount of previously prepared Marcha (1 to 2 percent) is used as the inoculum for the next batch, representing an unbroken chain of microbial propagation .

Probiotic Diversity and Functional Properties

Research on Phab and related Himalayan starters has revealed significant probiotic potential among the isolated LAB strains.

Viable Cell Counts

The LAB counts in beverages fermented using Phab vary by product. Research has documented LAB ranging from 1.7 times 10⁴ CFU per gram in Chhang to 1.9 times 10⁷ CFU per gram in Sura, while yeast counts range from 3.5 times 10⁴ to 5.5 times 10⁵ CFU per gram depending on the beverage .

Probiotic Characteristics of Isolated LAB

A comprehensive study of LAB isolated from Phab and similar dry starters of the Eastern Himalayas revealed several notable probiotic properties :

Acid and Bile Tolerance

Approximately 38 percent of the LAB strains showed a high survival rate exceeding 50 percent at pH 3 and in the presence of 0.3 percent bile salts. This indicates their ability to survive the harsh conditions of the gastrointestinal tract.

Hydrophobicity and Adhesion

Enterococcus durans strains showed the highest hydrophobicity percentage at 98 percent, indicating strong potential for adhesion to the intestinal wall. Multiple adhesion genes including apf, mub1, and mapA were detected in various strains.

Cholesterol Assimilation

Several strains demonstrated the ability to assimilate cholesterol, with Enterococcus durans DMB4 and SMB7 showing maximum activity.

Ethanol Tolerance

Approximately 86 percent of LAB strains showed optimal tolerance to 10 percent ethanol concentration, which is essential for survival in alcoholic fermented beverages.

Enzyme Production

The majority of strains showed phytase activity, which enhances mineral bioavailability. However, none of the strains showed amylase activity, indicating that the starch degradation in Phab fermented products is primarily carried out by the mold and yeast components.

Probiotic and Functional Marker Genes

Genetic screening revealed the presence of several important genes:

· clpL gene and aguA gene: Associated with survival in gastrointestinal tract conditions

· bsh gene (bile salt tolerance): Detected in Pediococcus pentosaceus and Enterococcus faecium strains

· pedB gene (for pediocin production): Detected in Enterococcus durans and Pediococcus acidilactici strains, indicating antimicrobial bacteriocin production

· ribA and folP genes: Nutritional marker genes showing potential ability to synthesize riboflavin (vitamin B2) and folic acid

Vitamin Production

Research on Sura, a beverage prepared using Phab or Dheli, has documented a significant increase in B vitamins, particularly B12 and B3 (niacin), during fermentation .

Antioxidant Activity

The methanolic extract of Dheli, a related starter, showed antioxidant activity of 26 percent, contributing to the functional beverage status of the final fermented product .

The Peak Stage

The stage when probiotic diversity as well as count is at its highest within the Phab starter itself is immediately after the fermentation and before sun drying. During the preparation of Phab, the mixture of barley flour and herbal ingredients is allowed to ferment for a period that allows the microbial community to proliferate. After this, the mixture is shaped into tablets or bricks and sun dried for 2 to 3 days. The drying process reduces moisture content, putting the microbes into a state of dormancy for preservation. When the dried Phab is later used to ferment grains, the microbes reactivate and reach peak counts during the active fermentation stage of the beverage .

Preparation Guidelines for Phab

The traditional preparation of Phab follows methods documented in ethnographic studies. It is important to note that specific knowledge of the process is held by local communities, and the following represents a generalized description based on available literature.

Raw Materials

Barley flour

Quantity: Sufficient for the desired number of tablets. Husked roasted barley (Hordeum vulgare) is traditionally used. The barley is dry roasted before milling to develop flavor and reduce unwanted microbial load.

Artemisia twigs

Quantity: A handful of fresh twigs. Artemisia sp. is the specific shrub used for incubation, locally available in the Ladakh and Himachal regions .

Water

Quantity: As needed to form a dough.

Previously prepared Phab (optional)

Quantity: A small amount from a previous successful batch may be used as an inoculum to ensure consistency, similar to the use of old Marcha in the Eastern Himalayas .

Equipment

Traditional wooden grinder (Ukkhal)

Used for grinding and mixing the ingredients .

Bamboo mats or trays

Used for drying the formed tablets.

Sunlight or fireplace

Used for drying the finished starters.

Step by Step Recipe

Based on documentation from Himalayan starter preparation practices :

1. Prepare the barley

Dry roast the barley grains until they are lightly browned and aromatic. This step develops flavor and reduces the native microbial load on the grain. Allow the roasted barley to cool completely.

2. Mill the barley

Grind the cooled roasted barley into a coarse flour using a traditional wooden grinder (ukhal) or a modern mill.

3. Prepare the herbal component

Collect fresh twigs of Artemisia sp. The use of this specific shrub is critical to the traditional method, as it is believed to provide the necessary microbial inoculum and bioactive compounds.

4. Combine ingredients

Mix the barley flour with sufficient water to form a stiff dough. If using previously prepared Phab as an inoculum, add a small amount (approximately 1 to 2 percent of the mixture) and knead thoroughly.

5. Shape the starter

Form the dough into small tablets, bricks, or flat cakes. The size and shape vary by tradition.

6. Incubate with Artemisia

Place the formed tablets on a bed of fresh Artemisia twigs. Cover them with additional twigs. The Artemisia is believed to provide the necessary microorganisms and create a favorable microclimate for fermentation.

7. Ferment

Allow the tablets to ferment for 1 to 3 days in a warm place away from direct sunlight. During this time, the microbial community becomes active. A distinct alcoholic and ester aroma develops, and the cakes may appear puffy or swollen, indicating successful fermentation .

8. Dry

After fermentation, sun dry the tablets for 2 to 3 days until they are completely hard and dry. In regions with high humidity or during rainy weather, drying over a traditional fireplace may be practiced.

9. Store

Store the dried Phab tablets in a dry, cool place away from direct sunlight. Properly dried and stored, Phab can remain viable for up to a year or more .

Signs of Success

A properly made Phab tablet is hard and dry with a color ranging from off white to light tan. It has a pleasant, complex aroma with notes of roasted grain, herbs, and fermentation. The tablet should be free from any black or green mold. When broken open, the interior should be dry and uniform.

Beverages Made Using Phab

Phab is used as the starter culture for several traditional fermented beverages of Himachal Pradesh :

Chhang

An indigenous rice beer made in the tribal belt of Lahaul & Spiti. The preparation involves solid state fermentation as no additional water is added to the cooked rice and Phab mixture.

Jau Chhang

A barley based version of Chhang. It takes longer to ferment than rice Chhang, typically about one week. This beverage is called Lugri in the Lahaul region.

Daru or Chakti

A beverage made by fermenting jaggery with Phab, consumed in the Shimla and Kullu regions. It is traditionally valued for its probiotic properties and as a protective drink against the cold .

Sura (using Dheli)

While Sura is primarily associated with Dheli rather than Phab, it is worth noting that this millet based beverage is another significant fermented product of the Kullu region .

Safety and Usage Note

Phab is a traditional starter culture and is not meant to be consumed directly. It is used as an inoculum to ferment cooked grains into alcoholic beverages.

One 2019 study using molecular profiling techniques detected, in addition to beneficial Bifidobacterium species, the presence of non lactic enterobacteriaceae members including some potentially pathogenic strains in certain Phab samples . This highlights the importance of using traditional preparation methods carefully and ensuring that the starter cakes are properly fermented and dried to prevent the proliferation of undesirable microorganisms. The traditional knowledge of preparation, when followed correctly with clean ingredients and proper drying, has been shown to produce safe and effective starter cultures.

Individuals with mold allergies should avoid handling Phab, as the starter may contain spores of various fungi. The final fermented beverages contain alcohol and live bacteria; pregnant women, individuals with compromised immune systems, or those with histamine intolerance should exercise caution.

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