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Comparative Evaluation of various lactic acid bacteria in fermented vegetables of North-East India.

Priyanka, SIngh (2013) Comparative Evaluation of various lactic acid bacteria in fermented vegetables of North-East India. [Student Project Report] (Submitted)

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The North Eastern part of India is a land of diverse culture and tradition. There are several fermented foods prepared and consumed by different tribes of North East India. The present work deals with the diversity of microorganisms in Gundruk, Sinki, and Khalpi, fermented vegetable products of North East India prepared by the fermentation of lactic acid bacteria. The samples of these fermented vegetable products collected from different local markets of Sikkim were screened. Various cultures were isolated from Gundruk, Sinki, and Khalpi, of which six are identified to be lactic acid bacteria by Gram‟s staining, catalase test, and fermentative use of glucose under aerobic or anaerobic conditions. From various physiological and biochemical analysis of sugar fermentation, temperature tolerance, the isolates were tentatively identified to be Lactobacillus plantarum (G5-2, KP3, SK3-1), Lactobacillus sp. (G8-2, G10-1), (G10-1) and Lactobacillus acidophilus (KP4), respectively. The RAPD-PCR products obtained from the DNA isolates of Gundruk, Sinki and Khalpi were analysed and similarity was found between the banding patterns of G5-2, G10-1, G8-2, and SK3- 1 while KP4 and KP3 were found to be different. This study shows the potential of fermented vegetable products to be used as health foods and additives because of their rich nutritional value and the potential of LAB strains to be used as starter cultures to improve the commercial value of ethnic fermented food products and also to preserve the valuable bacterial strains as genetic resources of North East India.

Item Type: Student Project Report
Uncontrolled Keywords: fermented vegetable products, North East India, Gundruk, Sinki, Khalpi
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 May 2014 05:07
Last Modified: 12 May 2014 05:07
URI: http://ir.cftri.com/id/eprint/11564

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