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Assam Agricultural University, Jorhat

Assam Agricultural University is the first institution of its kind in the whole of North-Eastern Region of India. The main goal of this institution is to produce globally competitive human resources in farm sectorand to carry out research in both conventional and frontier areas for production optimization as well as to disseminate the generated technologies as public good for benefitting the food growers/produces and traders involved in the sector while emphasizing on sustainability, equity and overall food security at household level. Genesis of AAU - The embryo of the agricultural research in the state of Assam was formed as early as 1897 with the establishment of the Upper Shillong Experimental Farm (now in Meghalaya) just after about a decade of creation of the agricultural department in 1882. However, the seeds of agricultural research in today’s Assam were sown in the dawn of the twentieth century with the establishment of two Rice Experimental Stations, one at Karimganj in Barak valley in 1913 and the other at Titabor in Brahmaputra valley in 1923. Subsequent to these research stations, a number of research stations were established to conduct research on important crops, more specifically, jute, pulses, oilseeds etc. The Assam Agricultural University was established on April 1, 1969 under The Assam Agricultural University Act, 1968’ with the mandate of imparting farm education, conduct research in agriculture and allied sciences and to effectively disseminate technologies so generated. Before establishment of the University, there were altogether 17 research schemes/projects in the state under the Department of Agriculture. By July 1973, all the research projects and 10 experimental farms were transferred by the Government of Assam to the AAU which already inherited the College of Agriculture and its farm at Barbheta, Jorhat and College of Veterinary Sciences at Khanapara, Guwahati. Subsequently, College of Community Science at Jorhat (1969), College of Fisheries at Raha (1988), Biswanath College of Agriculture at Biswanath Chariali (1988) and Lakhimpur College of Veterinary Science at Joyhing, North Lakhimpur (1988) were established. Presently, the University has three more colleges under its jurisdiction, viz., Sarat Chandra Singha College of Agriculture, Chapar, College of Horticulture, Nalbari & College of Sericulture, Titabar. Similarly, few more regional research stations at Shillongani, Diphu, Gossaigaon, Lakhimpur; and commodity research stations at Kahikuchi, Buralikson, Tinsukia, Kharua, Burnihat and Mandira were added to generate location and crop specific agricultural production packages.

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Subject: Food Technology × Author: Neog, Noopur Ranjan × End date: 2019 × Start date: 2015 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Evaluation of Acetic Acid Bacteria for Production of Organic Vinegar from Chepa guti, a waste by product of rice based alcoholic fermentation
    (2018) Neog, Noopur Ranjan; Barooah, M.
    Chepa guti, a byproduct of the Xaj-brewing process is the lees left behind after the liquid is separated from the fermented product. The technological advance in the field of rice brewing is expected to witness an upsurge in brewing plant and an increase generation of this byproduct. Chepa guti is specifically seen to retain starch and fermentable sugars which can be used to produce down stream products like acetic acid. Chepa guti collected from different localities were used as a source for isolation of acetic acid bacteria. Three isolates that matched acetobacter species on biochemical level were further characterized at the molecular level through 16SrDNA gene sequencing and identified as Acetobacter indonesiensis, Acetobacter spp. and Acetobacter tropicalis. The collected chepa guti was initially characterized at the biochemical level and subjected to hydrolysis with commercial alpha-amylase at different concentration for generating maximum amount of reducing sugar. The aamylase at 0.3 per cent concentration in 1:1.5 substrate dilution (substrate : water) along with fungal culture Amylomyces rouxii ABT82 (NCBI KP790015) at 48 hours of incubation time produced maximum reducing sugars (73.41 mg 100mL-1). Simultaneous saccharification and fermentation using the yeast isolate Saccharomyces cerevisiae ADJ 5 (NCBI KX904349) produced 8.19 % ethanol. This substrate was used to produce acetic acid by inoculating pure culture of isolated acetic acid bacteria viz., Acetobacter indonesiensis , Acetobacter spp , Acetobacter tropicalis along with a control inoculated with reference strain Acetobacter aceti ATCC 15973 and treatment combination. Acetic produced by the pure culture of Acetobacter tropicalis was significantly higher in terms of acetic acid content of (9.08 %). It had pH (2.68), residual alcohol of (0.52 %), TSS of (0.91 ˚Brix), residual reducing sugar of (0.25 mg 100 mL-1) and protein content of (68.09 μg 100 mL-1). The LC-MS analysis of the produced acetic acid showed the presence of compounds like O-Phosphoserine, 2',3'-Dideoxyadenosine, Phenylalanine, 2-(4-Hydroxyphenyl) propionic acid, Creatine, N-Tigloylglycine, S-Sulforaphene, Triethyl phosphate, Metazachlor-OXA, Histidinol, Indole, Indoline, L-verbenone, Indole-3-carbinol, DL-Pipercolic acid, 1-Aminocyclopropane carboxylic acid. The Acetobacter tropicalis isolate was used in the scale up process where acetic acid content of (11.26 %) was achieved by increasing the inoculum size. The study reveals the potential of native acetic acid bacteria and development of a technology to produce organic acetic acid from bio-waste. The study was successful in isolating and identifying native acetic acid bacteria in Chepa guti and also was able to standardize the production of vinegar from the biowaste.