Isolation and characterization of lactic acid bacteria from Kashmiri fermented vegetable pickle for enhanced production of folic acid in yoghurt | |
| Author | Sajid, Menail |
| Call Number | AIT Thesis no.FB-22-02 |
| Subject(s) | Lactic acid bacteria Folic acid Lactobacillus |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Abstract | Kashmiri pickle is a traditional fermented vegetable pickle made with mixing various vegetables and is exceedingly consumed in the region of Kashmir, Pakistan. Pickling is done not only for preservation of vegetables, but also for getting enhanced taste andnutritional properties via microbial action. Vegetables naturally contain an abundance of microbes on their surfaces that can initiate and support the process of conversion ofnatural glucose present in vegetables into different acids. Growth of such microbes is enhanced by providing optimum growth conditions and are isolated from the mixture of microbes. Folic acid is an essential nutrient and 200-400μg folic acid/day isrequiredby the human body. But the human body doesn't have the ability to produce it, so it is needed to provide from outside sources like via fermented food items. This work aimed to isolate and evaluate Lactic acid bacteria fromKashmiri pickle, theirability to produce folic acid and suitability to be used as starter culture for milk fermentation. Among numerous kinds of microbial species present in the pickle, Grampositive, catalase negative and nonmotile colonies (LAB) have been selected through various biochemical tests and finally confirmed through 16s rRNA sequencing. Two prominent LAB strains that have been isolated and identified were Lactobacillus plantarum and Lactobacillus pentosus. L. plantarum, a leading LAB strain has been chosen for further evaluation. Selected LAB strains have been tested for their growth, ability to grow at different temperatures and to produce folic acid. Folic acid productionhas been evaluated via microbiological assay method and conditions like pH, time andconcentration of inulin (a prebiotic) and para-amino benzoic acid (precursors) has been optimized to facilitate higher folic acid production. After optimization, LAB strains (L. plantarum, L. rhamnosus) have been checked for its ability to ferment milk and to produce folic acid in the fermented yogurt sample when used separately and when usedas a mixture. Keeping in mind the effects of deficiency of folic acid in pregnant womenand unavailability of resources in the region of Kashmir, this work is conducted to design a product with elevated folic acid production. |
| Year | 2022 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Loc Thai Nguyen;Xue, Wenchao |
| Scholarship Donor(s) | Her Majesty The Queen’s Scholarship |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2022 |