Microbiology of khorisa, its proximate composition and probiotic potential of lactic acid bacteria present in Khorisa, a traditional fermented Bamboo shoot product of Assam

Sharma, Nivedita ; Barooah, Madhumita

Abstract

Khorisa is an ethnic fermented tender bamboo shoot product prepared in Assam. It is relished in a variety of forms and food preparation including fish and meat. However, the study on the microbial dynamics and nutritional value of khorisa is scarce. In this present report, we have isolated, identified, and characterized the predominant lactic acid bacteria (LAB) from three different varieties of Khorisa. Their functional properties and antimicrobial effects against foodborne pathogen have been studied. Microbiological analysis showed the presence of 5 different strains of LAB (Lactobacillus plantarum, L. brevis, L. paracasei subspecies paracasei, L. pentosus, and L. collinoides ranging upto 107 cfu/mL). Bacteriocin was partially purified to test sensitivity against enzymes, temperature, and pH. The fresh and fermented bamboo shoots were evaluated and compared for their different nutritional parameters. Cyanide content before and after fermentation has also been studied. The present study emphasizes the functional properties of the lactic acid bacteria present in khorisa, which makes it one of most suited traditional food with immense health benefits.

Keyword(s)

Khorisa, Lactic acid bacteria, Bacteriocin

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