National Academy of Agricultural Sciences (NAAS)
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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 |
Panchamirtham is a kind of fruit based fermented product with a strong flavour. Panchamirtham is made from the five types of foods were used in Hindu worship and pooja to divinity. The current study was conducted to investigate the diversity of native lactic acid bacteria (LAB) populations and characterization in the indigenous fermented fruit mix. Initially, seven hundred and eighty seven isolates were enumerated from fermented fruit mix from five different media such as Eosin Methylene Blue, Lysogeny agar, Nutrient Agar, R2A and Endo Agar. Among the 787 isolates, eighty four bacterial isolates were selected based on their colour, shape and size. A total of seven isolates were found to be acid producing based on reaction of colour changes. This research gives an extensive LAB diversity associated with fermented fruit mix and demonstrated that the influence of type of raw material and/or production location and conditions.
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