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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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Subject: Agricultural Microbiology × Author: JAGADEESH, U. × Start date: 2007 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    MICROBIAL PROCESSING OF COCONUT WATER FOR THE DEVELOPMENT OF COCONUT WINE
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-08-22) JAGADEESH, U.; Narayanaswamy, B.
    An investigation on “Microbial processing of coconut water for the development of coconut wine” was carried out at the Department of Agricultural Microbiology during 2018-19. Different isolates of yeast (BRYI-1, BRYI-2, JKYI and PIYI) were isolated from different fruit sources and were identified as Saccharomyces sp. Different fermentation factors (Sugar concentration, inoculum level and fermentation period) were optimized for the preparation of coconut wine using reference yeast (Saccharomyces cerevisiae MTCC 171) and coconut water. The results revealed that the sugar concentration of 9 %, inoculum level of 10 % and fermentation period of 8 days were found to be optimum for preparation of coconut wine. Different yeast isolates (BRYI-1, BRYI-2, JKYI and PIYI) were evaluated for their fermentation efficiency and quality improvement of coconut wine. The results revealed that the yeast isolate BRYI-1 found to be more efficient in alcohol production (11.25%), reduction in pH (3.62), TSS (4.7), with optimum titrable acidity (0.59 %) and with an overall acceptability of 17.10/20 followed by reference yeast which was found to be more efficient in alcohol production and with an overall acceptability of 16.40/20.