International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:4, April, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(4): 15-20

Effect of Storage Temperature on Exopolysaccharide Yields and Stability in Bacillus subtilis (MTCC 121) using Grapes
K. Sureshkumar1*, Nathira Fathima2, P.Rajendran1 and R.Vidyalakshmi1
1Indian Institute of Crop Processing Technology, Thanjavur- 613 005, Tamil Nadu, India
2Tamilnadu Agricultural University, Coimbatroe – 641003, Tamil Nadu, India
*Corresponding author

A non-pathogenic microbes B.subtilis which produces exopolysaccharides can be used to prevent the fruits and vegetables from various biotic and abiotic stresses which increase the shelf life of fruits and vegetables. The aim of this study was to examine the influence of storage temperature of, pH, Titratable Acidity, Brix % Weight loss % and  Decay percentage (%) for the production of EPS EPS 1% & EPS 5% have antibacterial effect and have been proved to increase the shelf life of grapes with and without the combination of Aloe vera. The brix% of the coated grapes at room temperature was higher than at 4°C. Aloe vera 20% + EPS 1% treatment has given a satisfactory result by retarding the ripening process compared to other treatments. Aloe vera 20% + EPS 1% was found to be best as the decay was too less on comparing with the other treatments in different storage temperatures.

Keywords: Storage Temperature, Exopolysaccharide, Bacillus subtilis (MTCC 121)  Grapes.

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How to cite this article:

Sureshkumar, K., Nathira Fathima, Rajendran, P. and Vidyalakshmi, R. 2016. Effect of Storage Temperature on Exopolysaccharide Yields and Stability in Bacillus subtilis (MTCC 121) using GrapesInt.J.Curr.Microbiol.App.Sci. 5(4): 15-20. doi:
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