International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 6 (2017)
Changes in lactic acid bacteria and total bacterial population in sodium substituted mix-vegetable pickle under ambient storage conditions


Author(s): Arun Kumar Singh, Arghya Mani, Pradipta Dutta and Dipak Murmu

Abstract: An attempt has been made to prepare mix-vegetable pickle using different salt compositions of NaCl, KCl and CaCl2 and evaluate the pickle samples for total bacterial population and Lactic acid bacteria populations. The purpose of salt mixture was to reduce Na consumption. After the preparation of pickle with varying content of salt, the effect of sodium replacement on microbial characteristic of pickle is to be determined. The results showed that the total bacterial population tends to increase with storage. Minimum bacterial population was observed at 0 day and maximum at 210th day of storage. Among different treatments, T1 and T2 showed maximum bacterial population of 165 and 161.67 respectively, whereas minimum bacterial colonies was observed in T5 (149.67). It clearly indicates that CaCl2 has a negative influence on bacterial population. The Lactic Acid Bacteria population shows a reverse trend and tends to decline with time. At 0 day of storage, T1 shows highest population of Lactic acid bacteria (163.33) followed by T2 (140.67), T6 (134.33) and T4 (135) whereas T5 showed lowest LAB population (114). At 210th day, T6 showed highest LAB population (50.67) followed by T1 (47). T5 supported lowest LAB population (25) followed by T3 (30.33), T2 (32) and T4 (34). This clearly shows that NaCl and KCl have positive influence on LAB population.

Pages: 261-264  |  555 Views  53 Downloads

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How to cite this article:
Arun Kumar Singh, Arghya Mani, Pradipta Dutta, Dipak Murmu. Changes in lactic acid bacteria and total bacterial population in sodium substituted mix-vegetable pickle under ambient storage conditions. Int J Chem Stud 2017;5(6):261-264.
International Journal of Chemical Studies