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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 (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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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): 3079-3090
DOI: https://doi.org/10.20546/ijcmas.2018.702.371


Identification and Characterization of Yeast Strains Associated With the Fermented Rice Beverages of Garo Hills, Meghalaya, India
Birendra Kumar Mishra1*, Subrota Hati2, Jonali Brahma1, Maulik Patel2 and Sujit Das1
1Department of Rural Development and Agricultural Production, North- Eastern Hill University, Tura campus 794 002, Meghalaya, India
2Department of Dairy Microbiology, S.M.C College of Dairy Science, Anand Agricultural University, Anand-388 110, Gujarat, India
*Corresponding author
Abstract:

Fermented Rice Beverage is one of the most popular and ethnic fermented alcoholic beverages of Meghalaya Region located in North-eastern part of India. Locally, rice beverage is known as Chubitchi by Garo, kyiad by Khasi and Sadhiar by Jaintias tribes of Meghalaya, it is prepared by using rice and dried starter culture. Dried starter culture or Wanti is used for traditional rice beverage processing by Garo tribes. The nature of microbes was assessed and their source during fermentation was studied generally to explore the microbial diversity associated with the rice beverage samples. Yeast cultures have health attributes and applied in fermented rice beverages since age old. In this study, six yeast cultures were isolated from twenty indigenous fermented food samples collected from various regions of Meghalaya. Isolation was conducted on specific media: MA, SCA, RBA and YPDA for yeast isolates. Based on the phenotypic characteristics obtained from Gram’s staining, biochemical characterization of selected isolates was accomplished by API 20 C AUX V5.0 kit for yeast followed by 5.8s rRNA amplification for its genotypic identification and the sequences was deposited at Genebank and NCBI bearing their specific accession numbers were obtained. Further, studies on further techno-functional properties of yeast isolates could be analysed.


Keywords: Fermented rice beverage, Yeast, API, Genebank, NCBI, Meghalaya
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How to cite this article:

Birendra Kumar Mishra, Subrota Hati, Jonali Brahma, Maulik Patel and Sujit Das. 2018. Identification and Characterization of Yeast Strains Associated With the Fermented Rice Beverages of Garo Hills, Meghalaya, India.Int.J.Curr.Microbiol.App.Sci. 7(2): 3079-3090. doi: https://doi.org/10.20546/ijcmas.2018.702.371