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- 저자 : Baunthiyal Mamta (검색결과 3 건)
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Semwal, Preeti,Rawat, Vinay,Sharma, Pushpendra,Baunthiyal, Mamta The Korean Society for Microbiology and Biotechnol 2018 한국미생물·생명공학회지 Vol.46 No.1
Actinobacterial strains isolated from Cow feces were studied for their antifungal attributes against phytopathogens and industrially important enzymes. A total of 30 Actinobacterial strains were obtained from 10 samples of cow feces. All the strains were belonging to the genera Streptomyces on the basis of morphological and chemotaxonomic analysis. During preliminary screening, out of 30 strains, 15 strains (50%) showed antifungal activity against five fungal phytopathogens including Aspergillus niger, Fusarium solani, Fusarium oxysporum, Macrophomina phaseolina and Rhizoctonia solani. While, isolate GBTCF-26 was found to be most active against R. solani with 62.2% inhibition of fungal mycelium, GBTCF-09 was prominent against F. solani and F. oxysporum with percent inhibition of 61.1% and 58.8%, respectively. Out of 30 strains, 19 (63.3%), 16 (53.3%), 11 (36.7%), 10 (33.3%), 4 (13.3%) and 8 (26.7%) strains were producing amylase, caseinase, gelatinase, lipase, chitinase and cellulose, respectively. The selected strains, GBTCF-09, GBTCF-21 and GBTCF-26, were identified as Streptomyces sp. on the basis of their 16S rDNA sequence. The study supports the idea that the Actinobacteria from unique niches (Cow feces) possess the production potential of industrially important enzymes including bioactive molecules.
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( Preeti Semwal ),( Vinay Rawat ),( Pushpendra Sharma ),( Mamta Baunthiyal ) 한국미생물생명공학회(구 한국산업미생물학회) 2018 한국미생물·생명공학회지 Vol.46 No.1
Actinobacterial strains isolated from Cow feces were studied for their antifungal attributes against phytopathogens and industrially important enzymes. A total of 30 Actinobacterial strains were obtained from 10 samples of cow feces. All the strains were belonging to the genera Streptomyces on the basis of morphological and chemotaxonomic analysis. During preliminary screening, out of 30 strains, 15 strains (50%) showed antifungal activity against five fungal phytopathogens including Aspergillus niger, Fusarium solani, Fusarium oxysporum, Macrophomina phaseolina and Rhizoctonia solani. While, isolate GBTCF-26 was found to be most active against R. solani with 62.2% inhibition of fungal mycelium, GBTCF-09 was prominent against F. solani and F. oxysporum with percent inhibition of 61.1% and 58.8%, respectively. Out of 30 strains, 19 (63.3%), 16 (53.3%), 11 (36.7%), 10 (33.3%), 4 (13.3%) and 8 (26.7%) strains were producing amylase, caseinase, gelatinase, lipase, chitinase and cellulose, respectively. The selected strains, GBTCF-09, GBTCF- 21 and GBTCF-26, were identified as Streptomyces sp. on the basis of their 16S rDNA sequence. The study supports the idea that the Actinobacteria from unique niches (Cow feces) possess the production potential of industrially important enzymes including bioactive molecules.
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Dwivedi Sushmita,Singh Vineet,Mahra Kanika,Sharma Kritika,Baunthiyal Mamta,신재호 한국식품연구원 2024 Journal of Ethnic Foods Vol.11 No.20
The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan range, which spans between the Indian provinces/states of Uttarakhand and Himachal Pradesh. The rich and diversity of the local flora offers nutritional diversity and ensures therapeutic certainty for the local communities (e.g., Garhwali, Kumaoni, Bhotiya, Jaunsari, Gaddi, and Kinnauri). The local varieties of millet, legumes, leafy vegetables, tubers, and ferns in different forms (fresh, sundried, flour, pickled, or fermented) are commonly used to prepare different dishes and locally produced beverages (e.g., soor/sur, pakhoi/paakuyi, chhang, jann/jan, jhol, lugdi/lugri, etc.). This centuries-old indigenous experience, the knowledge of local flora, and the traditional food preparation are key to meeting the dietary demands of local communities. In addition, these local delicacies are also rich in health-benefiting bioactive molecules and have functional food properties, which are not documented yet. Therefore, this review closely examines the functional food properties of the traditional food prepared in the Uttarakhand and Himachal Pradesh regions and provides the scientific evidence to preserve this rich dietary traditions.
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