Effects of various utensils on steeped sorghum fermentation in terms of lactic acid bacteria

Authors

  • Khade PJ P. G. Department of Microbiology, Sant Gadge Baba Amravati University, Amravati-444602, India
  • Khopaye MP P. G. Department of Microbiology, Sant Gadge Baba Amravati University, Amravati-444602, India
  • Phirke NV P. G. Department of Microbiology, Sant Gadge Baba Amravati University, Amravati-444602, India

Keywords:

fermentation, sorghum grains, utensils, LAB

Abstract

In Vidharbha Khandesh region, different utensils are used in traditional fermented items. Here, we tried to identify which utensils are good for homemade Sorghum fermentation according to lactic acid bacterial population and its ecological association. The sorghum grains were soaked in water in 1:2 (w/v) proportions allowed to ferment. The colony count was measured and compared accordingly. The lactic acid bacterial count in utensils were found increasing in order of clay > aluminium > steel > glass > brass > plastic made utensils.  So that in domestic use sorghum fermentation, clay utensil is good for household traditional fermented food items.

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Published

2023-05-21

How to Cite

Khade PJ, Khopaye MP, & Phirke NV. (2023). Effects of various utensils on steeped sorghum fermentation in terms of lactic acid bacteria. International Journal of Life Sciences, 7–12. Retrieved from https://ijlsci.in/ls/index.php/home/article/view/752

Issue

Special Issue A20 | April, 2023 | NCABCSD-2023”

Section

Research Articles

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Copyright (c) 2023 Authors

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