Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 1090-1102
DOI: http://dx.doi.org/10.20546/ijcmas.2017.602.123


Bio-Diversity of Lactobacillus Cultures Associated with the Traditional Ethnic Fermented Foods of West Garo Hills, Meghalaya, India
Birendra Kumar Mishra1, Subrota Hati2*, Sujit Das1 and Keyur Patel2
1Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura campus, Meghalaya-794 001, India
2Dairy Microbiology Department, S.M.C. College of Dairy Science, Anand Agricultural    University, Anand-388 110, India   
*Corresponding author
Abstract:

To assess the nature of microbes and their source during spontaneous fermentation is generally studied to explore the microbial diversity of these foods. At present in West Garo Hills of Meghalaya state, these products are prepared for local consumption at house-hold level without much consideration to GMP and HACCP guidelines. Modern science (for quality control, packaging, etc.) and collaborative research should join hands for the commercialization of novel value added products derived from indigenous food items, converting this local market to a global industry thus providing means of employment and economy to the tribal communities. In this era, lactic acid bacteria has drawn maximum attention in food and nutrition science due to their nutraceutical potential producing certain biologically active peptides, along with other functional and probiotic attributes and most importantly having GRAS status. In the present investigation, isolates were screened on MRS medium, Lactobacillus strains were identified as a predominant species in the ethnic fermented foods by phenotypic (Gram staining, catalase activity and API test) and genotypic by molecular characterization (PCR). Phylogenetic tree of the most closely related Lactobacillus species has been constructed by using MAFFT sequence alignment tool. Sequences are deposited in GeneBank and NCBI bearing their specific accession number.


Keywords: Lactobacillus, Fermented foods, API, NCBI, 16SrDNA, Meghalaya.
Download this article as Download

How to cite this article:

Birendra Kumar Mishra, Subrota Hati, Sujit Das and Keyur Patel. 2017. Bio-Diversity of Lactobacillus Cultures Associated with the Traditional Ethnic Fermented Foods of West Garo Hills, Meghalaya, India.Int.J.Curr.Microbiol.App.Sci. 6(2): 1090-1102. doi: http://dx.doi.org/10.20546/ijcmas.2017.602.123