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Effect of Bile Salts on the bacterial isolates from Fermented Kanji Soda
Fermentation is a primitive technique which is been used since ages .Fermentation process creates an anaerobic environment which supports the growth of anaerobic bacteria which leads to the formation of lactic acid as an end product .The present study was conducted to prepare a fermented kanjika soda beverage which was examined for its resistibility against high bile salts concentration and its capability to inhibit diarrheal microorganisms. Various samples were prepared and out of 14 isolates, 7 isolates showed the resistance against 0.3% and 5 isolates showed resistance for 0.5% bile salts concentration. One of the main characteristic feature of probiotic bacteria is to resist high bile salts concentration and survive in that surroundings. Acceptibity of the fermented kanjika soda beverage was done by sensory evaluation test. Overall the fermented kanji soda drink was found a health promoting drink exhibiting probiotic nature and helpful against diarrhea causing agents.
Keywords- Fermentation, Fermented kanjika soda drink, bile salts concentration, probiotic isolates.
Unique Identification Number - IJEDR1603069Page Number(s) - 423-426Pubished in - Volume 4 | Issue 3 | August 2016DOI (Digital Object Identifier) -    Publisher - IJEDR (ISSN - 2321-9939)
Cite this Article
Tulika Mukherjee,   "Effect of Bile Salts on the bacterial isolates from Fermented Kanji Soda"
, International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.4, Issue 3, pp.423-426, August 2016, Available at :http://www.ijedr.org/papers/IJEDR1603069.pdf