AN ANALYTICAL STUDY ON DIVERSITY OF MICROFLORA OF POPULAR FERMENTED FOODS AND BEVERAGES OF HIMACHAL PRADESH AND THEIR CHARACTERIZATION AS PROBIOTICS

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dc.contributor.advisorSHARMA, NIVEDITA
dc.contributor.authorSOOD, DIKSHA
dc.date.accessioned2019-11-25T09:10:40Z
dc.date.available2019-11-25T09:10:40Z
dc.date.issued2019-11
dc.description.abstractABSTRACT The present investigation was carried out to isolate the potential fermenting microorganisms from the traditional fermented foods and beverages of Himachal Pradesh, their identification, antagonistic spectrum, diversity index, beverages t, evaluation of probiotic attributes and development of starter cultures for different fermented foods. Morphological and biochemical characterization of all the bacterial and yeast isolates was done. All the isolates were screened by bit/disc method on the basis of antagonistic spectrum against tested pathogens. 15 bacterial isolates were selected for genotypic identification using 16S rRNA technique and all the isolates belong to lactic acid bacteria family. 3 isolates mainly Lactobacillus koreenis KM10, Lactobacillus suebicus SM3 and Lactobacillus zeae SM5 were selected for evaluating their probiotic potential viz., acid and bile tolerance, auto-aggregation, co-aggregation, hydrophobicity, antioxidant activity and cholesterol lowering property. All the three screened isolates showed high acid tolerance with 93.71 to 99.02% survival rate at pH 3 after 3h of incubation. These three isolates were able to tolerate bile salt concentration of 2% after 4h of incubation with 95.18 to 88.68 % cell survival rates. All three isolates i.e. Lactobacillus koreenis KM10, Lactobacillus suebicus SM3 and Lactobacillus zeae SM5showed good aggregation percentage i.e. greater than 40% after 5h of incubation i.e. 98.6, 99.2 and 99.9 % respectively and strong hydrophobicity was shown towards xylene i.e. >40%. All the isolates showed maximum co-aggregation with Bacillus cereus and minimum with Listeria monocytogens. The maximum antioxidant activity was shown by Lactobacillus koreenis KM10 i.e. 57.91% and minimum was shown by Lactobacillus suebicus SM3 i.e. 46.47% whereas the maximum cholesterol lowering property was shown byLactobacillus koreenisKM10 and minimum was shown by Lactobacillus zeae SM5. The starter cultures of different sizes were prepared and evaluated for retention of microbial colonies and small sized starter culture was found best for the retention of microflora. The phab prepared in the laboratory was compare with the conventional phab and to prove the validity of the starter culture, traditional alcoholic beverage chhang of Lahaul and Spiti is prepared. The fingerprinting of chhang was done using GC-MS and HPLC technique to identify the compounds present in it.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810136112
dc.keywordsmicroorganisms, fermented foods, beveragesen_US
dc.language.isoenen_US
dc.pages163+ven_US
dc.publisherUHF,NAUNIen_US
dc.subBasic Sciencesen_US
dc.subjectnullen_US
dc.thememicroorganisms, fermented foods, beveragesen_US
dc.these.typeM.Scen_US
dc.titleAN ANALYTICAL STUDY ON DIVERSITY OF MICROFLORA OF POPULAR FERMENTED FOODS AND BEVERAGES OF HIMACHAL PRADESH AND THEIR CHARACTERIZATION AS PROBIOTICSen_US
dc.typeThesisen_US
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