Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy

Abstract

Abstract Kinema, a sticky-textured fermented soybean food with umami flavour, is originated in the historical Limbuwan region, now situated in the eastern districts of Nepal. It has since expanded to different areas in Darjeeling Hills and Sikkim in India and Bhutan. The Limboo community, one of the oldest indigenous groups in the Himalayas, has developed a method for fermenting soybeans to produce kinema. Bacillus is the main bacterial genus responsible for fermenting kinema, along with lactic acid bacteria, yeasts, and fungi. Kinema is full of nutrients like protein, fats, carbohydrates, amino acids, vitamins, and minerals and offers health benefits through its antioxidant, anti-inflammatory, antiobesity, and antidiabetic properties. A novel strain of Bacillus subtilis Tamang has been identified in kinema samples from Darjeeling Hills, India, exhibiting elevated levels of γ-PGA and various biomarker genes for health benefits and biological functionalities. Kinema contains secondary metabolites including several bioactive compounds, immunomodulators, vitamin B-complexes, and others that help promote good health. The transcriptome of the B. subtilis Tamang strain reveals genes associated with GABA production, Vitamin B12 synthesis, and fibrinolytic activity. Safety evaluations have demonstrated that the strain and the production of kinema do not pose any toxicity risks based on animal studies. Despite facing challenges in terms of its strong taste and slimy consistency for broader acceptance, the bioactive elements and safe starter cultures found in kinema hold promise for the development of functional food.

Keywords

• Kinema
• Fermented soybean
• Food heritage
• Ethnic food
• Bacillus subtilis
• The Himalaya