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2014 - 20192
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Subject: Microbiology × Author: Kirandeep Kaur × End date: 2020 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Bioprocessing of Indian gooseberry for the production of lactic acid beverage and pickles
    (Punjab Agricultural University, Ludhiana, 2019) Kirandeep Kaur; Sahota, Param Pal
    The plant-based fermented beverages have received considerable interest for their rich nutrition, high content of soluble and insoluble fibers and for their fermentability by lactic acid bacteria (LAB). A set of ten allochthonous lactic acid bacterial strains phenotypically and genotypically characterized for their probiotic potential were used as starter culture for the optimization and production of Indian gooseberry-based functional beverage and lacto-pickle. The optimized bioprocess comprised of gooseberry juice blend [gooseberry juice 2: ginger extract 1: guava juice 2], dilution ratio (1:3), condiment concentration (0.7%), pasteurized at 82ºC for 10 seconds and 5.0% (v/v) (106 CFU/mL) active starter culture for fermentation at 37ºC for 24 hr. The microbiological and physicochemical parameters of stored beverage (90 days) were; 1ºBrix, Titrable acidity 0.30-0.89 %, pH 6.0 -2.6, Total Sugars 44.3-35.3 mg/100mL, Reducing sugars 5.4-10.7 mg/100mL and antioxidant activity (85-67%), Total polyphenolic content (42.5-32.6 mg GAE/100mL),Total flavanoids (14.5-28.7 mg/100mL) with LAB capable of maintaining cell counts of 7.39 log CFU/mL. The bioprocess optimized for the Indian gooseberry lacto pickle as 5.0% (v/v) (106 CFU/mL) active starter culture and 5% brine solution for fermentation at 37ºC for 24 hr. The microbiological and physicochemical parameters of stored lacto-pickle (90 days) were; LAB count-6.22-7.27 log CFU/mL, 1ºBrix, Titrable acidity 0.24-0.64 %, pH 7.0-2.8, Total Sugars 20.1-11.6 mg/100g, Reducing sugars 2.60-14.6 mg/100g, viz. nutraceuticals Total antioxidant activity 86.1- 90.2%, Total polyphenolic content 16.6-37.8 mg GAE/100g and Total flavanoids 4.007-55.7 mg/100g. The overall acceptability of beverage and pickle was 7±0.2 on nine point hedonic scale. The bio-interventions: Gooseberry beverage and pickle endowed with organic acids, metabolites, antioxidants, polyphenols and flavonoids showed antimicrobial activity against food borne pathogens Staphylococcus aureus MTCC3906, Listeria monocytogenes MTCC657, Klebsiella pneumoniae MTCC109, Escherichia coli MTCC443, Aeromonas hydrophila MTCC173 as well as arrested the initial phase of Molt-4 cancer cell lines, down regulating the expression of proto-oncogenes and up regulating the tumor suppressor gene exhibiting the antitumorigenic effect.
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    ThesisItemOpen Access
    To study the effect of inoculation of Azotobacter sp. and actinomycete on yield of wheat (Triticum aestivum L.
    (Punjab Agricultural University, Ludhiana, 2014) Kirandeep Kaur; Gangwar, Madhurama
    The present investigation was undertaken to study the effect of inoculation of Azotobacter and actinomycete isolate on yield of wheat (Triticum aestivum L.). Thirty-five isolates of endophytic actinomycetes and Azotobacter sp. was functionally characterized on the basis of IAA production, phosphate solubilization, siderophore, HCN and ammonia production. Among the isolates, maximum IAA production was reported in W3 isolate (63.93 + 0.2 µg/ml) and Azotobacter was producing 26.7 + 0.3 µg/ml of IAA. Isolate W29 showed maximum phosphate solubilization which was 0.60 ± 0.007 mg/ml and Azotobacter showed 0.85 + 0.003 mg/ml of phosphate solubilization. W9 exhibited maximum hydroxamate type of siderophore (84.75 + 0.03 µg/ml) and maximum catechol type of siderophore production was observed by W3 (48.72 + 0.04 µg/ml). W3 was selected based on best PGP traits for field trial. Results showed enhanced shoot length, shoot and root dry weight, chlorophyll content, number of effective tillers. The percent increase in economic yield was found to be highest in T4 (7.1%) as compared to recommended fertilizer. Thus the present study concluded that actinomycete isolate W3 and Azotobacter sp. may be used synergistically as a potential source of plant growth promotion and biofertilization.