Microbiological assessment of ready-to-eat foods and drinking water sources as a potential vehicle of bacterial pathogens in northern India.

Foodborne illnesses caused by the consumption of contaminated foods have frequent occurrences in developing countries. The incorporation of contaminated water in food processes, preparation, and serving is directly linked to several gastrointestinal infections. Keeping in view, this study was conducted to assess the microbial quality of both drinking water sources and commonly consumed fresh ready-to-eat (RTE) foods in the region.

Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric ( Linn.) beverage.

Turmeric () is a highly nutritious rhizomatous herbaceous plant with remarkable chemical composition and biologically active compounds. This study aimed to evaluate the turmeric, ginger and lemon blend as a fermentable substrate by lactic acid bacteria to develop a fermented nondairy beverage. Results showed that turmeric blend (turmeric 2% w/v, ginger 1.

Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder.

Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji-a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a few spices. This plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage.

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with .

Research Background: Legumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by on nutritional and antinutritional composition of some commonly consumed legumes.

Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji.

Background: subsp. (Black carrots) are underutilized in context to their nutritional properties. In this study, Kanji, a naturally fermented probiotic beverage, was prepared using subsp.

Evaluation and characterization of new α-L-rhamnosidase-producing yeast strains.

A total of thirty yeast strains were isolated from a whey beverage and screened for α-L-rhamnosidase enzyme production. Of these, only four isolates were capable of producing the α-L-rhamnosidase enzyme by hydrolyzing naringin. Scanning electron microscopy images showed that the morphology of the yeast isolate (isolate No.