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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.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 2236-2242
DOI: https://doi.org/10.20546/ijcmas.2018.702.269


Characterization of Probiotic Bacteria from Fermented Fruit Mix
S. Uma Maheshwari1*, S. Amutha1, G. Hemalatha1, N. Senthil2, R. Anandham2 and K. Kumutha2
1Home Science College and Research Institute, Tamil Nadu Agricultural University, Tamil Nadu - 625 104, India
2Agriculture College and Research Institute, Tamil Nadu Agricultural University,
Tamil Nadu - 625 104, India
*Corresponding author
Abstract:

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.


Keywords: Cultivable diversity, Lactic Acid Bacteria, Panchamirtham, Fermented fruit mix
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How to cite this article:

Uma Maheshwari, S., S. Amutha, G. Hemalatha, N. Senthil, R. Anandham and Kumutha, K. 2018. Characterization of Probiotic Bacteria from Fermented Fruit Mix.Int.J.Curr.Microbiol.App.Sci. 7(2): 2236-2242. doi: https://doi.org/10.20546/ijcmas.2018.702.269