Thumbnail Image

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.

Browse

20211
Reset filters
Subject: Food Technology × End date: 2021 × Start date: 2021 ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Exploring lactic acid bacteria for probiotic attributes from fermented foods in low hill region of Himachal Pradesh
    (College of Horticulture and Forestry, Dr YSP UHF, Neri, Hamirpur (H.P.), 2021-01-27) Shivani; Saini, Raj
    The present investigation entitled “Exploring lactic acid bacteria for probiotic attributes from fermented foods in low hill region of Himachal Pradesh” was carried out to isolate lactic acid bacteria (LAB) from diverse local fermented food samples that included lassi, dahi, and batter or dough of jalebi, bhature, babroo, badi and seera, as well as raw milk on deMan, Rogosa and Sharpe (MRS) agar and assess them for probiotic attributes. Thirteen out of total forty two bacterial isolates obtained from different foods, were presumed as LAB isolates on the basis of catalase test, Gram’s reaction and bacterial growth on MRS agar with bromocresol purple. They were screened initially for acid tolerance at pH 2 and pH 3. The LAB isolates showed good tolerance to pH 3 with a cell viability of 4.49±0.09 to 10.37±0.03 log cfu/ml after 180 min of incubation at 370C. Only some isolates could tolerate pH 2 for 120 min. Among the thirteen LAB isolates, seven isolates (NM2, NL1, NL2, JN1, JN2, NB2 and BS3) with good acidity tolerance (43.5 to 97.76% cell survival at pH 3 for 3 h) were further evaluated for growth at pH 9, bile tolerance, antimicrobial activity, safety assessment and functional probiotic attributes. The LAB well tolerated the alkaline conditions with high cell viability (10.06±0.05 to 11.14±0.03 log cfu/ml) at pH 9 after 8 h of incubation. The isolates showed resistance to 0.3% bile salt concentration with 39.18 to 88.36% cell survival for 8 h. The isolates variably displayed fair to good inhibition of pathogenic bacteria Bacillus cereus and Pseudomonas aeruginosa. The lactic acid produced by the LAB isolates ranged from 6.33±0.14 to 7.86±0.10 g/l at 370C after 24 h, and the maximum was observed for BS3. All isolates displayed exopolysaccharide production. Their safety assessment revealed that most LAB isolates exhibited antibiotic susceptibility to ampicillin, chloramphenicol, vancomycin, tetracycline and gentamicin; all were non-haemolytic and did not show gelatinase activity. The LAB isolates revealed high autoaggregation ability (87.47 to 90.13%), and maximum towards xylene (hydrophicity >40%) was exhibited by only one isolate BS3 (42.90%). The selected LAB were catalase negative, Gram positive cocci or coccobacilli, and differed in their biochemical characteristics. Based on the various probiotic attributes displayed by the LAB isolates, only one isolate BS3 from badi with overall good probiotic attributes was selected for 16S rRNA gene sequencing and identified as Enterococcus faecium strain BS3. The study concludes that local fermented foods are a good source of lactic acid bacteria with promising probiotic traits. However, additional tests are required to meet the safety and functionality criteria as well as the technological usefulness of the isolates in the production of probiotic foods.