Mesu pickle mixed with oil, chilies and salt in a closed
jar can be kept for several months.
Mesu is sold in
few local periodical markets, mostly in rainy season, when bamboo shoots are
plenty. It is sold with green bamboo vessel, each costing about Rs.10/-.
is initiated by Pediococcus pentosaceus, followed by Lactobacillus
brevis and Lb. plantarum. It
has high content of organic acid and low pH with rich mineral contents (Tamang
and Sarkar, 1996).
similar to naw-mai-dong of Thailand, lung-siej of Meghalaya
and soibum of Manipur.