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Study the lactic acid bacteria content in traditional fermented Indian drink: Kanji

Lamba, Joshita, Goomer, Sangeeta, Saxena, S.K.
International journal of gastronomy and food science 2019 v.16 pp. 100143
Lactobacillus plantarum, beets, carrots, cuisine, fermentation, fermented foods, gastronomy, lactic acid, lactic acid bacteria, pH, polymerase chain reaction, probiotics, refrigeration, salt concentration, storage temperature, summer, titratable acidity, India
Kanji is a natural lactic acid fermented drink consumed in Northern India during summers. It is consumed as an accompaniment along with meals and it helps in digestion. In the present study the effect of salt concentration, fermentation and storage temperatures and substrate on growth of lactic acid bacteria (LAB) was explored. Kanji was prepared using Black Carrot and beetroot according to traditional Indian household method under standardized conditions. pH, Titratable Acidity (TA) and LAB count was analysed periodically. The pH of the product decreased from 6.15 to 3.24 during fermentation and subsequent storage and TA increased from 0.02% to 0.74%. The LAB count reached maximum of 1.94 * 108 CFU/ml on 18th day. The highest count was achieved with 8% salt concentration based on the weight of black carrot. During fermentation and storage the highest count reached at 37 °C and count decreased significantly when stored at refrigerated temperature (4 °C). Similar results were obtained when beetroot was used for making kanji. In all samples prepared during study attained 106 CFU/ml count. This may qualify the product to be probiotic in nature. PCR technique was used to identify the LAB. The organism identified in kanji was Lactobacillus plantarum. Thus consumption of kanji might provide beneficial lactic acid bacteria when consumed in appropriate amount. Our traditional cuisine is rich and diverse which can further give window to explore the functional aspects of various fermented food products.