Author(s):

Arpita Sharma, Neha Rathor, Vinod Kumar and Nimmy MS

Abstract: Traditionally for several centuries man has adopted fermentation as a means of food preservation and also found them to have nutritional and therapeutic advantages. In developing and under developed countries fermented foods play a main socio-economic role and it contributes to fulfill the nutritional requirements of populations. Food is the major factor which affects the human health and cause food borne diseases. In this research, seven fermented food samples like idli, dhokla, chenna, kulcha, dosa, yogurt and probiotic drink were selected for microbiological analysis. Plate count analysis on the basis of CFU/g initial load in dosa was found to be 8.5± 1.5 – 0 CFU/g, in kulcha initial load was found to be 10± 1 – 0 CFU/g, in dhokla, idli, fermented yogurt the initial load was found to be 56± 6 – 0, 189.5± 10.5 – 0, 23.5± 1.5 – 0 CFU/g. On the basis of log10CFU/g highest contamination was observed in dhokla followed by fermented yogurt and moderate risk of contamination was observed in idli. The results of most probable number (MPN) count technique used to estimate the bacterial counts on different media, which indicates the risk of contamination and involvement of pathogenic microorganisms in the fermented food products in less, moderate and high levels. Another test was performed for the detection of pathogenic bacteria i.e., biochemical characterization of specific microorganism for their identification which came out to be negative. All fermented foods are related to with a unique group of microflora which increases the levels of proteins, vitamins, essential amino acids and fatty acids. Traditional fermented foods are made under primitive conditions, which result in low yield and poor hygienic quality. Hence, they serve as vehicles for the transmission of pathogenic microorganism associated with human diseases. This is an attempt to make a bridge between conventional and Non-conventional preparation methods by using advance approach from field of food microbiology.

Pages: 2259-2264  |  2664 Views  1142 Downloads

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