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 |
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.
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