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Microbiological and Molecular Identification of Microbes Isolated from Cereal and Milk Based Products

Rari, K.G (2009) Microbiological and Molecular Identification of Microbes Isolated from Cereal and Milk Based Products. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: “Let food be thy medicine and medicine be thy food”, the age- old quote by Hippocrates is certainly the tenet of today. Indigenous/traditional fermented foods are those popular products that since early history have formed an integral part of the diet and that can be prepared in the household or in cottage industry using relatively simple technique. In this study on “Microbiological and molecular level identification of microbes from fermented and non-fermented products”, initially the cereal and milk based samples were collected from different parts of South India, such as Kerala, Karnataka, Tamil Nadu and Andhra Pradesh. After that, by using different plating method, total viable count of bacteria LAB and Yeast cultures was estimated. Among these, eight randomly isolated cultures of each Yeast and LAB were selected for identification by biochemical and physiological tests. In the case of LAB the culture which was showing antimicrobial activity, was taken for molecular level investigation by using AGE (Agarose Gel Electrophoresis), 16S rRNA gene PCR, ped AB gene PCR and RAPD. Based on these tests, the LAB cultures were tentatively identified as Lactococcus lactis ssp, Lactobacillus fermentum, Enterococcus faecalis, Lactobacillus cellobiosus, Lactobacillus brevis, Leuconostoc lactis and Lactobacillus viridescens. The yeast isolates were also tentatively identified as Arxula sp., Malassezia sp., Rhodotorula sp, Trichosporon sp. and Cyclinomyces guttulatus. Using these tests, it. It is very difficult to identify the isolates up to its species level, So all the isolates need to be characterized by molecular tools and some more biochemical tests for precise identification and confirmation up to species level.
Uncontrolled Keywords: cereal milk bacteria LAB Yeast cultures
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2009 10:19
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8947

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