Qureshi, Asifa and Itankar, Yogeshwari B and Saikia, D and Mandal , M and Purohit, H J (2016) Bactria Associated with Non-Alcoholic Fermented Bamboo Food Product. Journal of Microbiology, Biotechnology and Food Sciences, 6 (1). pp. 722-729. ISSN 1338-5178

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Pure bacterial cultures were isolated from fermented products collected from two locations of North East India (Assam and Arunachal Pradesh). Forty four variants were identified by 16S rRNA gene sequencing. The dominant microbial genera found were Bacillus, Paenibacillus followed by Oceanobacillus and Lactobacillus in Assam and Bacillus, Enterococcus, Lactobacillus in Arunachal-Pradesh food products. Bacillus isolates showed extracellular enzyme production (amylases, proteases and lipases) as analyzed through plate assay. GC-MS analysis showed beneficial chemical components like organic acids, esters, aminoacids, vitamins in fermented bamboo shoot products. Probiotic attributes of culturable bacterial isolates from bamboo fermentations gives promiscuity for human consumption. Beneficial microorganisms from bamboo shoot fermented food products of North-Eastern region of India were explored and compared using bioinformatics tools.

Item Type: Article
Uncontrolled Keywords: Non-alcoholic Fermentation; Bamboo Shoots; Bacteria
Subjects: Environmental Biotechnology
Depositing User: Dr ASIFA QURESHI
Date Deposited: 12 Jan 2017 09:30
Last Modified: 12 Jan 2017 09:30
URI: http://neeri.csircentral.net/id/eprint/643

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