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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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20171
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Subject: Basic Sciences × Author: DHARWAL, ARCHANA × End date: 2017 × Start date: 2017 ×
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    ThesisItemOpen Access
    BIO-PRESERVATION OF PROCESSED FOOD PRODUCTS USING POTENTIAL FOOD GRADE MICRO-ORGANISMS ISOLATED FROM TRADITIONAL ALCOHOLIC BEVERAGES OF HIMACHAL PRADESH
    (UHF,NAUNI, 2017-11) DHARWAL, ARCHANA; SHARMA, NIVEDITA
    ABSTRACT In the current study, an attempt was carried out to isolate most efficient bacteriocinogenic microorganisms from unexplored traditional alcoholic beverages for their screening, identification, optimization to enhance the maximum bacteriocin production and purification, characterization of purified bacteriocin and its application in food bio-preservation. In total, 80 microbial strains, were isolated from different traditional alcoholic beverages on different media and were tested for their antagonistic activity against five food borne pathogens by bit/disc method. Among them, 20 isolates were further selected on the basis of their wide inhibitory spectrum against tested pathogens. Out of 20 isolates, 4 isolates were selected for further study based upon their hyperbacteriocin activity. These isolates were identified as SM6- Lactobacillus brevis |MF443391|, ChM3- Brevibacillus parabrevis |MF443389|, DM2- Brevibacillus agri |MF443390|, GM1- Brevibacillus formosus GM1 |MF459651| by 16S rRNA gene technique. The selected isolates were tested for different probiotic attributes by evaluating acid tolerance, bile salt tolerance, auto-aggregation, adhesion to hydrocarbons, co-aagregation and cumulative probiotic potential. Lactobacillus brevis SM6 was selected further for the purification of bacteriocin by SDS PAGE and its molecular weight was found to be 4.8 kDa. Activity units of purified bacteriocin increased from 2×103 AU/ml (in crude bacteriocin) to 8×103 AU/ml. Purified bacteriocin of Lactobacillus brevis SM6 was further characterized by studying the effect of temperature, pH, proteolytic enzymes and storage stability. Purified bacteriocin showed maximum activity against selected pathogen at neutral pH and was found to have high thermostability and sensitivity against proteolytic enzymes trypsin and pepsin. The use of the bacteriocin mediated preservation and cell mediated preservation were found quite satisfactory. The purified bacteriocin produced by Lactobacillus brevis SM6 showed significantly high biopreservation effect in apricot RTS and pulp.