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 |
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.
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