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 |
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.
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