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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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2012 - 20162
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Subject: Microbiology × Author: HANDA, SHWETA × End date: 2020 × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    PRODUCTION AND PURIFICATION OF PECTINASE AND ITS APPLICATION IN PREPARATION OF PROBIOTIC FORTIFIED FUNCTIONAL FRUIT JUICES
    (UHF,NAUNI, 2016) HANDA, SHWETA; SHARMA, NIVEDITA
    ABSTRACT Fruit compost being a highly probable source for pectinolytic microorganisms was utilized as a source for isolation of pectinolytic microorganisms. In total, 16 pectinolytic bacteria and 8 fungi have been screened from fruit compost. Among them, two bacterial strains C1 and S5 and one fungal strain C4 were selected on the basis of highest pectinase production (IU/ml) and were identified as B. parabrevis C1 |KU323596|, S. violaceoruber S5 |KX512313 | and R. sexualis C4 |KX512311|. Cultural conditions and process parameters viz. media types, pH, temperature, inoculum size, incubation time, substrate concentration, divalent ions and surfactants etc. were optimized firstly through classical one variable at a time (OVAT) followed by statistical optimization by employing central composite design of response surface methodology. The enzymes obtained from all the three strains were purified to homogeneity by following a sequential purification approach. B. parabrevis C1, S. violaceoruber S5 and R. sexualis C4 pectinase was purified to a final purification fold of 2.26, 3.31 and 2.68 respectively. Molecular weight of B. parabrevis C1 and R. sexualis C4 pectinase was 43 kDa whereas; S. violaceoruber S5 pectinase had a molecular weight of 60 kDa. Pectinase activity was found to be maximum at 50 oC and pH 6.0 for B. parabrevis C1 and R. sexualis C4 and 60 oC and pH 9.0 for S. violaceoruber S5. Pectinase from all the three strains was quite thermostable with retention of more than 50% activity after incubation of 90 min at 45-60 oC. Kinetic characteristics of pectinase from all the three strains showed that the enzyme was very efficient qualitatively as well as quantitatively. Raw pectin hydrolysis ability shown by pectinase from all the three strains is a rare feature of pectinase making it a potential candidate for industries. Purified pectinase of S. violaeceoruber S5 being most potential among all the pectinases study along with the other hydrolytic enzymes viz. cellulase and amylase was employed for the juice extraction and clarification by statistical optimization by employing central composite design of response surface methodology. Treatment 21 having pectinase 10U, Cellulase 2U, Amylase 5U at temperature 52 oC in time 60 min showed maximum apple juice yield and clarification. Further, apple juice was fermented with the inhouse probiotic strains i.e. L. reuteri F8, L. delbreuckii subsp. bulgaricus and L. plantarum F22 in different sets, and Set D having consortia of these three probiotic strains was highly nutritious having high content of ascorbic acid, phenols and proteins and was successfully accepted in its sensory evaluation. The apple juice proved to be a suitable media for the production of a fermented probiotic drink and can serve as a healthy beverage.
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    ThesisItemOpen Access
    ISOLATION OF LACTIC ACID BACTERIA AND TO STUDY THEIR POTENTIAL AS PROBIOTICS
    (2012) HANDA, SHWETA; SHARMA, NIVEDITA
    ABSTRACT The present investigation was carried out to isolate lactic acid bacteria from different food sources including indigenous fermented foods, their screening, characterization on biochemical as well as molecular level and further more to explore their probiotic potential. Total 22 lactic acid bacterial isolates were isolated from different food sources. All isolates were found to be gram positive, catalase negative and were preliminary screened on the basis of antagonism, bile salt tolerance and acidity tolerance. Among all, 6 isolates viz. F3, F8, F11, F14, F18 and F22 were finally screened and were identified as Lactobacillus fermentum, Lactobacillus sp., Lactobacillus crustorum, Lactobacillus acidophilus, Lactobacillus delbreuckii subsp. bulgaricus and Lactobacillus plantarum, respectively by 16S rRNA gene technique. These screened LAB’s were further evaluated for their probiotic potential viz., autoaggregation capacity, hydrophobicity, acidity tolerance, antibiotic susceptibility and cumulative probiotic potential. All the six LAB isolates showed good autoaggregation capacity i.e., greater that 40% after 5h and showed moderate to strong hydrophobicity towards xylene/toluene with hydrophobicity greater than 20%. These six screened LAB’s were found to be highly acidity tolerant strains as they showed survival of 26.4 to 90.4% at pH 1.0 for 3h. All the six isolates were found to be highly sensitive towards all the antibiotics tested, proving them safe for use. These screened LAB’s showed broad and strong inhibitory spectrum against both gram-positive and gram-negative pathogenic microorganisms and their growth phase depicted maximum production of inhibitory metabolites in between the late exponential phase and in the beginning of the stationary phase. Screened LAB’s supernatant was found to be sensitive to both proteolytic and amylolytic enzymes as decrease in the zone of inhibition was found. Thus, proving that the supernatant must contain proteins or carbohydrate moieties which help in the inhibitory action of these screened LAB’s. The entire screened LAB isolates were highly qualified the cumulative probiotic score and are being recommended for their use as commercial probiotics. Hence, this study affirms the use of L. fermentum F3, Lactobacillus sp. F8, L. crustorum F11, L. acidophilus F14, L. delbreuckii subsp. bulgaricus F18 and L. plantarum F22 in the development of new pharmaceutical and functional foods to impart to betterment of the health of public as these six strains isolated in the present study have been proved safe as well as highly effective probiotics.