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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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

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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): 1103-1112
DOI: http://dx.doi.org/10.20546/ijcmas.2017.602.124


Identification and Characterization of Lactobacillus isolates from fermented soya food “Tungrymbai”, 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:

Tungrymbai is one of the most popular and ethnic fermented food of Garo and Khasi tribes of Meghalaya region, produced by fermentation of soya beans by heterogeneous Lactic Acid Bacteria. To assess the nature of microbes and their source during spontaneous fermentation is generally studied to explore the microbial diversity of this particular food. 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 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 the accession number.


Keywords: Tungrymbai, Lactobacillus,Soy foods, API, NCBI, 16SrDNA.
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How to cite this article:

Birendra Kumar Mishra, Subrota Hati, Sujit Das and Keyur Patel. 2017. Identification and Characterization of Lactobacillus isolates from fermented soya food “Tungrymbai”, Meghalaya, India.Int.J.Curr.Microbiol.App.Sci. 6(2): 1103-1112. doi: http://dx.doi.org/10.20546/ijcmas.2017.602.124