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Lactobacillus plantarum: a dominant microflora in Mesu- a nonsalted fermented bamboo shoot product from Sikkim, India.

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Title Lactobacillus plantarum: a dominant microflora in Mesu- a nonsalted
fermented bamboo shoot product from Sikkim, India.
 
Creator Debomitra, Dey
Prakash, M. Halami
 
Subject 02 Fermented foods
29 Microbiological food
 
Description The North Eastern part of India is a land of diverse culture and tradition. Several fermented
foods are prepared and consumed by different ethnic-people of North-East India; particularly
bamboo shoots are an important and inseparable component. The current study is based on
isolation and characterization of dominant bacteria in Mesu, a non-salted fermented bamboo
shoot, obtained from Sikkim, India. A total of 15 lactic acid bacteria (LAB) cultures were
isolated from Mesu, all were identified to be Gram-positive, rod shape and catalase negative,
fermentative use of glucose under microaerophilic conditions. Biochemical tests were
performed for their identification and Scanning Electron Microscopy was carried out for
purity and cell-morphology study. Further, molecular techniques like RAPD, rep-PCR, 16S
rDNA PCR was performed to study the diversity. Fingerprinting of two isolates E1 (Eup
obtained from Arunachal Pradesh), Me3 (Mesu) was carried out by sequencing rRNA gene of
these isolates. Phylogenetic tree of E1 & Me3 was constructed; the relatedness was studied
and indicated the presence of Lb. plantarum in Mesu that is unique from other Lb plantarum
reported. It is a homo-fermentative LAB could be a dominant culture associated with rapid
acidification of Mesu. Well characterized Lb. plantarum obtained from fermented bamboo
shoot could be a suitable starter culture for industrial production of Mesu.
 
Date 2016
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13263/1/Indian%20Journal%20of%20Science%2C%202016%2C%2023%2882%29%2C%20499-508.pdf
Debomitra, Dey and Prakash, M. Halami (2016) Lactobacillus plantarum: a dominant microflora in Mesu- a nonsalted fermented bamboo shoot product from Sikkim, India. Indian Journal of Science, 23 (82). pp. 499-508.