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Ganguly, Subha

Isolation and Characterization of Bacteriocin Producing Lactobacillus plantarum from Shidal-A Traditional Fermented Fish Product of Assam

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Authors

Sarifuddin Ahmed ¹, Krushna Chandra Dora ², Sreekanta Sarkar ², Supratim Chowdhury ², Subha Ganguly ³

Affiliations
1 College of Fisheries, Assam Agricultural University, Raha, NAGAON (ASSAM), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN

Source

The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 159-165

Abstract

Presence of Lactobacillus group of bacteria has long being explored and documented for their presence in different kinds of fermented food products. In the present study, lactic acid bacteria (LAB) were selectively isolated from shidal, a traditional fermented fish product of Assam. Lactobacillus spp. constitutes a diverse group of bacteria widely distributed in the fermented products. In the context, Lactobacillus plantarum was isolated from shidal. The isolate was found to be bacteriocin positive possessing promising antibacterial property.

Keywords

Bacteriocin, Lactobacillus plantarum, Shidal.

Full Text

References

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Ahmed, S., Dora, K.C., Sarkar, S., Chowdhury, S. and Ganguly, S. (2015a). Isolation and molecular characterization of Bacillus species from shidal- a fermented fish product of Assam. Internat. J. Trop. Agric., 33 (2): 173-176.

Ahmed, S., Dora, K. C., Sarkar, S., Chowdhury, S. and Ganguly, S. (2015b). Production process, nutritional composition, microbiology and quality issues of shidal, a traditional fermented indigenous fish product. Indian J. Fish. Accepted.

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Effect of Optimum Dietary Supplementation of Vitamin C on the Body Performance Parameters of Poultry and in Combating Heat Stress

Abstract Views :204 | PDF Views:0

Authors

Amit Kumar ¹, Barun Roy ¹, Praveen Kumar Praveen ², Subha Ganguly ³, Shashank Shekhar ⁴, Nirupama Dalai ⁵

Affiliations
1 Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
2 Department of Veterinary Public Health and Epidemiology, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN
4 Department of Animal Genetics and Breeding, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
5 Department of Veterinary Physiology and Biochemistry, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN

Source

The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 181-186

Abstract

Supplement of vitamin C in different sources may have some important in production of commercial broiler chicken to reach better growth and performance supplementation of vitamin C may have some influence to combat stress to environmental temperature and humidity to study the effect of different sources of vitamin C viz., Him C (Herbal supplementation, of vitamin C) Limcee A synthetic ascorbic acid source and Amla natural source of vitamin C was taken in different treatment group on commercial broiler chicken, four hundred twenty days old commercial broiler chicks of Vencobb 400 strain of both sexes were randomly divided into four groups (one control and three treatment). The experimental group were CS1 (Fed controlled that without vitamin C supplementation) TS₁ (Fed controlled diet with Him C), TS₂ (Fed control diet with Limcee) and TS₃ (Fed controlled that with dried Amla). The trail was conducted under field condition for forty two days. From the present study it was concluded that the supplementation of dried Amla @ 185g/ton of feed showed better performance in term of live weight gain compared to supplementation of Him C and synthetic ascorbic acid, respectively.

Keywords

Body Performance, Chicken, Vitamin C.

Full Text

References

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Nutritional Role of Milk Fatty Acids to Human Health and its Functional and Biochemical Properties

Abstract Views :176 | PDF Views:0

Authors

Saroj ¹, Subha Ganguly ²

Affiliations
1 Dairy Cattle Nutrition Division, National Dairy Research Institute, KARNAL (HARYANA), IN
2 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN

Source

The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 220-225

Abstract

Ruminant milk fat is an important component of the human diet, particularly bovine milk fat which makes the 75 per cent of total consumption of fat from ruminant animals. All ruminant milk contains lipids but the concentration varies according to species from 2 to 8 per cent (Belitz and Grosh, 1999). The principle function of dietary lipid is to serve as a source of energy for the neonate and the fat content in milk largely reflect the energy requirements of the species, e.g. land animals indigenous to cold environment and marine mammals secrete high levels of lipids in their milk, apart from being main source of energy, milk lipids serve as a source of essential fatty acids (i.e. fatty acids which cannot be synthesized by higher animals, especially linoleic acid (C 18:2) and fat soluble vitamin (A, D, E, K); also for the flavour and rheological properties of dairy products and foods in which they are used.

Keywords

Fatty Acid, Human Health, Milk, Nutrition.

Full Text

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The Effect of Different Cooking Procedures on Microbiological Quality of Chevon Meat Balls

Abstract Views :276 | PDF Views:0

Authors

Richa Rai ¹, Debashis Bhattacharyya ¹, Praveen Kumar Praveen ², Subha Ganguly ³, Nirupama Dalai ⁴, Shashank Shekhar ⁵

Affiliations
1 Department of Livestock Products Technology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
2 Department of Veterinary Public Health and Epidemiology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Rajasthan University of Veterinary and Animal Sciences, SIKAR (RAJASTHAN), IN
4 Department of Veterinary Physiology and Biochemistry, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
5 Department of Animal Genetics and Breeding, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN

Source

The Asian Journal of Animal Science, Vol 11, No 1 (2016), Pagination: 30-32

Abstract

In this research, the effects of different cooking processes (pan fried and microwave cooking) on microbiological quality of the raw and cooked chevon meatballs were studied. Microbial flora of the raw meatballs was as follows: total plate count, 5.98±0.235 (log cfu/g); yeast and mould, 4.80±0.328 (log cfu/g); coliforms, 3.05±0.433 (log cfu/g). Highly significant (P<0.01) difference was noticed in microbiological quality of chevon meat balls. The cooking processes decreased the microbial flora approximately 2-3 log cycles, and pan frying was the effective cooking process for reducing microbial numbers compared to the microwave oven. The temperature of the Pan fried (150-160°C for 5-7 min) was higher than the To conclude, it was advised to use slightly higher temperatures than used in the microwave oven cooking procedures to increase microbial quality of the meat balls studied in this research.

Keywords

Pan Fried, Microwave Oven, Microbiological Quality, Chevon Meat Balls.

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Quality Evaluation of Extruded Fishery Products Packed in Normal and Standard Multilayer Packaging under Nitrogen Infusion

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Authors

Subha Ganguly ¹, Sreekanta Sarkar ¹, Ranjit Bordoloi ²

Affiliations
1 AICRP on Post Harvest Technology (ICAR), Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata (W.B.), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN

Source

The Asian Journal of Animal Science, Vol 9, No 2 (2014), Pagination: 164-168

Abstract

Particular multilayer packaging material (consisting of LDPE, metalized polyester and polythene) and LDPE was selected and trials were performed and standardized on the property of the pouch to withstand the nitrogen pressure under gas infused packaging state containing the extruded fishery products. The thickness of the standard packaging material was measured to be 65μ. The study interpreted a significant alteration in proximate composition (P>0.05). On the contrary, moisture and ash content including overall sensory parameters did not vary significantly (P<0.05). The product texture after storage for 3 months as stored in standard packaging material under nitrogen infusion revealed firmness 3904.2±40.97g, toughness 19411.61±583.91g.sec. was not altered significantly when tested by texture analyser at 15 Days regular intervals. But, in case of normal packaging, the materials showed drastic alteration in the moisture content, texture profile and sensory parameters. The microbiological analysis revealed no marked contamination and alteration of the extruded product quality when stored in standard packaging material under nitrogen infusion thereby favoring its consumer acceptance. In the present study, the storage study of the extruded fishery product revealed the shelf-life of the extruded fishery product up to 3 months.

Keywords

Extruded Products, Fish, Multilayer Packaging, Shelf-Life.

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