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Lactobacillus plantarum: a dominant microflora in Mesu- a nonsalted fermented bamboo shoot product from Sikkim, India.

Debomitra, Dey and Prakash, M. Halami (2016) Lactobacillus plantarum: a dominant microflora in Mesu- a nonsalted fermented bamboo shoot product from Sikkim, India. Indian Journal of Science, 23 (82). pp. 499-508.

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Abstract

The North Eastern part of India is a land of diverse culture and tradition. Several fermented foods are prepared and consumed by different ethnic-people of North-East India; particularly bamboo shoots are an important and inseparable component. The current study is based on isolation and characterization of dominant bacteria in Mesu, a non-salted fermented bamboo shoot, obtained from Sikkim, India. A total of 15 lactic acid bacteria (LAB) cultures were isolated from Mesu, all were identified to be Gram-positive, rod shape and catalase negative, fermentative use of glucose under microaerophilic conditions. Biochemical tests were performed for their identification and Scanning Electron Microscopy was carried out for purity and cell-morphology study. Further, molecular techniques like RAPD, rep-PCR, 16S rDNA PCR was performed to study the diversity. Fingerprinting of two isolates E1 (Eup obtained from Arunachal Pradesh), Me3 (Mesu) was carried out by sequencing rRNA gene of these isolates. Phylogenetic tree of E1 & Me3 was constructed; the relatedness was studied and indicated the presence of Lb. plantarum in Mesu that is unique from other Lb plantarum reported. It is a homo-fermentative LAB could be a dominant culture associated with rapid acidification of Mesu. Well characterized Lb. plantarum obtained from fermented bamboo shoot could be a suitable starter culture for industrial production of Mesu.

Item Type: Article
Uncontrolled Keywords: North-east India, fermented food, Mesu, dominant lactic acid bacteria, Lb. plantarum, 16S rDNA
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2018 09:01
Last Modified: 09 Jan 2018 09:01
URI: http://ir.cftri.com/id/eprint/13263

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