Enzymatic and Anti-nutritive Degrading Activities of Mycelial Moulds Isolated from Amylolytic Starters of North East India

Dried, oval to flat-shaped, ball-like traditionally made starters with variable sizes are prepared in North Eastern regions of India for fermentation of alcoholic beverages and drink from cereals. We screened some enzymatic activities such as amylase, cellulase, l-asparaginase, lipase, protease, xylanase and also antinutritive degrading enzymes such as laccase, phytase and tannase of 44 strains of mycelial moulds, which were previously isolated from different amylolytic starter cultures of North East India. Aspergillus niger NKM-8 showed maximum amylase activity of 27.67 U/ml. A. flavus SMM-1 showed high L asparaginase activity of 8.9 U/ml. A. versicolour APM-6 showed maximum protease activity of 54.6 U/ml. Trametes hirsuta MTM-12 showed the maximum cellulase activity of 15.6 U/ml. Penicillium chrysogenum SMM-16 showed xylanase activity of 7.8 U/ml. T. hirsuta MTM-12, A. niger NKM-8 and A. niger NKM-13 exhibited maximum laccase, phytase and tannase activities

Enzymatic and Anti-nutritive Degrading Activities of Mycelial Moulds Isolated from Amylolytic Starters of North East India

131-136Dried, oval to flat-shaped, ball-like traditionally made starters with variable sizes are prepared in North Eastern regions of India for fermentation of alcoholic beverages and drink from cereals. We screened some enzymatic activities such as amylase, cellulase, l-asparaginase, lipase, protease, xylanase and also antinutritive degrading enzymes such as laccase, phytase and tannase of 44 strains of mycelial moulds, which were previously isolated from different amylolytic starter cultures of North East India. Aspergillus niger NKM-8 showed maximum amylase activity of 27.67 U/ml. A. flavus SMM-1 showed high L asparaginase activity of 8.9 U/ml. A. versicolour APM-6 showed maximum protease activity of 54.6 U/ml. Trametes hirsuta MTM-12 showed the maximum cellulase activity of 15.6 U/ml. Penicillium chrysogenum SMM-16 showed xylanase activity of 7.8 U/ml. T. hirsuta MTM-12, A. niger NKM-8 and A. niger NKM-13 exhibited maximum laccase, phytase and tannase activities

Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic starters

184-190Preparation of ethnic fermented beverages using dry amylolytic starters is an integral part of socio-cultural practice of different ethnic groups of people residing in the Eastern Himalayan region of Nepal, Bhutan and India including North-East India. Alcoholic beverages are produced by traditional fermentation using specific amylolytic starters, which are prepared in different ways by diverse ethnic groups. This study is aimed at documenting the traditional skill of various ethnic groups of people of North East India and the Eastern Himalayas in preserving microbiota as dry amylolytic starters generally used for preparation of alcoholic beverages

Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India

Abstract Marcha and thiat are traditionally prepared amylolytic starters use for production of various ethnic alcoholic beverages in Sikkim and Meghalaya states in India. In the present study we have tried to investigate the bacterial and fungal community composition of marcha and thiat by using high throughput sequencing. Characterization of bacterial community depicts phylum Proteobacteria is the most dominant in both marcha (91.4%) and thiat (53.8%), followed by Firmicutes, and Actinobacteria. Estimates of fungal community composition showed Ascomycota as the dominant phylum. Presence of Zygomycota in marcha distinguishes it from the thiat. The results of NGS analysis revealed dominance of yeasts in marcha whereas molds out numbers in case of thiat. This is the first report on microbial communities of traditionally prepared amylolytic starters of India using high throughput sequencing