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Studies on the microbial profile of traditionally fermented Gongura, Tamarind and ripened red chilli pickles.

Greeshma, A. A. (2013) Studies on the microbial profile of traditionally fermented Gongura, Tamarind and ripened red chilli pickles. [Student Project Report] (Submitted)

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Abstract

Naturally fermented sour pickles are rich in beneficial bacteria and food enzymes, offering a free source of probiotics. Vinegar pickles lack the beneficial bacteria and many of the heat sensitive vitamins found in traditional sour pickles. Pickles are naturally fermented through lactic acid fermentation – a process that conveys many benefits by encouraging the proliferation of beneficial bacteria. The present dissertation work is on microbial profile in raw and finished fermented pickles of Gongura and Tamarind. House hold and commercial samples were collected from different Andhra families residing in Mysore. A total of 4 different cultures were isolated from raw Tamarind pickle and 6 different cultures were isolated from finished Tamarind pickle. A total of 5 different cultures were obtained from raw Gongura pickle and 1 culture was isolated from finished Gongura pickle. Based on Gram’s staining, catalase test and fermentative utilization of glucose under aerobic and anaerobic conditions lactic acid bacteria were distinguished from Bacillus species. Based on various physiological and biochemical analysis of sugar fermentation, temperature tolerance, starch and casein hydrolysis, the isolates were tentatively identified as Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus leichmannii, Lactobacillus salivarius, Bacillus licheniformis, Bacillus cereus, Bacillus subtilis, Bacillus coagulans and Bacillus alvei.

Item Type: Student Project Report
Uncontrolled Keywords: Naturally fermented sour pickles, food enzymes, probiotics, microbial profile
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
600 Technology > 08 Food technology > 30 Spices/Condiments > 02 Pickle
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Apr 2014 04:50
Last Modified: 03 Apr 2014 04:50
URI: http://ir.cftri.com/id/eprint/11420

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