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Dr. Y. S. Parmar University of Horticulture & Forestry, Solan

Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry. The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services. The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.

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Subject: Basic Sciences × Author: AKSHITA × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    CHARACTERIZATION OF LACTIC ACID BACTERIA AS PROBIOTICS AND TO ASSESS THEIR FUNCTIONAL PROFICIENCY IN A FERMENTED BEVERAGE
    (UHF Nauni, 2023-11-26) AKSHITA; Dr.Nivedita Sharma
    The present investigation was carried out to evaluate lactic acid-producing isolates for their application in the preparation of nutritionally enriched functional food. Total, 3 in-house lactic acid bacterial strains isolated from 3 different food matrices viz. Gundruk, Dhaheli, and corn molasses (reference strain) were selected for the evaluation of their therapeutic potential as probiotics. Safety assessment of the isolates were done by evaluating hemolytic, DNase, gelatinase activities, and antibiotic susceptibility. All three isolates exhibited non-hemolytic, non- DNase, and non-gelatinase activities and were highly sensitive to all the antibiotics, thereby proving overall safe status. These screened isolates were further assessed for their probiotic potential viz. acidity tolerance, bile tolerance, α-amylase and GABA activity. All three screened isolates were highly acidity tolerant with 92%, 78% respectively at a low pH i.e. 3.0 after 3 h of incubation These three isolates were also able to resist high bile salt concentration i.e. 86%, 89 % survival rate at 1.5% bile salt concentration after 4 h. . The amylase activity of all three isolates i.e. L. spicheri G2, E. lactis Dh2. and L. delbrueckii 2025 had exhibited clear zones and were designated as amylaseproducing strains. Gamma amino butyric acid (GABA) activity was analyzed and L. spicheri G2 and L. delbrueckii had showed higher GABA production in terms bright yellow colored colonies as compared to E. lactis Dh2. Qualitative and quantitative analysis of selected probiotics isolates was done. In Qualitative analysis, the colour change from yellow to pink indicated the presence of lactic acid. In the case of quantitative analysis, the maximum titratable acidity and lactic acid were observed in G2 i.e. 2.88% and 4.17g/L as a compared to Dh2 and 2025 i.e. 1.44% and 3.72 g/L respectively. Out of three isolates, two were selected on the basis of higher lactic acid production. Optimization of COFAT for LA production of selected probiotic iaolates i.e G2, Dh2, and 2025 was done where strain L. spicheri G2 showed production of LA on different process parameters i.e carbon source concentration: (5.1g/L), pH: (4.72g/L), inoculum size (5.44g/L), temperature: (4.40g/L) ,incubation time: (8.12g/L) and strain L. delbrueckii 2025 showed production of LA on different process parameters i.e carbon source concentration: (4.93g/L), pH: (4.17g/L), inoculum size(4.91g/L), temperature:(5.38g/L), incubation time: (6.52g/L). After optimization through OFAT, the percent increment of lactic acid for LA production of probiotic strain i.e L. spicheri G2 with initial LA was 22.30% and increased to 59.21% where L. delbrueckii 2025 with initial LA was 21.02 and increased to 32.25%. RSM overall increase in LA production by L. spicheri G2 was observed to be 8.05mg/ml with optimized conditions i.e. 48 h incubation time, 35°C, 6.0 pH, 2% carbon concentration,. In the case of L. delbrueckii 2025 with 6.52g/L LA production under optimized conditions were 48 h incubation time, 35°C temperature, 6.0 pH, 2% carbon concentration. Depending upon these better probiotic potential L. spicheri G2 and L. delbrueckii 2025 were selected for further study been used to prepare probiotic enriched functional probiotic red rice beverage with or without peach pulp. Rice beverage fermented with lactic acid producing probiotic bacteria had overall enhanced its health promoting properties besides nutritional profile, thus designating it as a functional drink having good taste, aroma and appearing color. In total, increased nutritional, therapeutic and desirable phyisco-chemical characteristics make it a functional proficient fermented beverage rich in lactic acid producing probiotics.