Fermented food provides plenty of vital nutrients and bioactive components that affect a number of functions of human body in a positive way. Fermented dairy and food products can be made more functional by incorporating probiotic bacteria such as strains belonging to genera Lactobacillus and Bifidobacterium. A few strains of such food grade bacteria are capable of synthesizing essential biomolecules such as vitamins, enzymes, exopolysaccharides, bacteriocins or bioactive peptides during the fermentation that aid into the functional and technological properties of the products. Present paper summarises the recent advances found in the field of biosynthesis of vitamins and enzymes. The outcomes of several studies are indicative of promising applications at commercial level

products is one of the oldest and economical methods for production and food preservation. In Northeastern region of India, fermented foods are made from local crops and biological resources. Nagaland is one of the states in North Eastern region of India inhabited by indigenous ‘Naga’ tribe comprising of 16 tribes having varied forms of rich cultural heritage and food habits. The traditional fermented foods and beverages an important constituents of staple diet of Naga tribes are reviewed here. It is more like an art of technology passed from generation to generation. The present paper documents the major fermented foods used by the different Naga tribes and the technique of preparation. Some of them are Axone/Akhone, Anishi, Bastanga, fermented pork fat, Hungrii, Jangpangnagtsu, Jang kap, Zutho, Tsutocie and fermented fruit beverages. The method of their preparation and physico-chemical characteristics are briefly reviewed. The future prospects are also discussed.

Kuwing oil extracted from Irvingia gabonensis seed mash fermented over 6 days in Agoi Ibami community, Nigeria, was analysed for its essential oil constituents. Both the fresh seed and the ferments oil extracts were analysed for fatty acids, organic acids and essential oils,using GC and GC-MS methods of analysis. Six (6) fatty acids: oleic, linoleic, stearic, lauric, behenic acids were found in both samples, while mystiric was found in the fermented product only. Five(5) organic acids constituents citric, glycolic, oxalic, malic and tartaric acids were identified in both the fresh seed and the ferment. while fifty one (51) chemicals were identified as volatiles or essential oils.The main constituents wereα -pinene, δ3-carene, trans-β-ocimene, α-terpinene, Cis-limonene oxide, perillaldehyde, nootkatone, germacrene-D, and bornol , about 75% of the oil and nineteen (19) of the identified volatiles responsible for flavour and aroma, made up to 43% of the oil

enterprise agreed upon by society. Total of 160 respondents from 8 villages belonging to 4 talukas of Dahod district (Gujarat) were selected using stratified random sampling. Role of women in rural dairy enterprise was hypothesized to have 5 major roles viz. Nutrition, Management, Breeding, Healthcare and Finance. There were 10, 8, 4, 7 and 5 sub roles (Likert variables) allotted to each major role. Responses on these 34 five points Likert type variables measuring social attitude towards different aspects of role of women in rural dairy enterprise were collected using pre-structured questionnaire. Analysis using Kruskal-Wallis (KW) test revealed an arrangement of major roles as eManagement¨Nutrition¨Healthcare¨Breeding¨Financef ordered in decreasing trend of women role in these major activities. Role of women if depicted as five stratum pyramid, management and finance had occupied highest and lowest positions respectively. Further data mining using Mann-Whitney (M-W) test brought healthcare and breeding under common stratum with no significant differences (p<0.05). Therefore, our hypothesized major roles of women with five stratum pyramid were actually agreed as four stratums by society ordered as eManagement¨Nutrition¨Healthcare and Breeding¨Financef. Exploration of sub-roles under each major role was carried out in similar way using Friedman and Wilcoxon Signed Ranks (WSR) tests. Hypothesized sub-roles with 10, 8, 4, 7 and 5 stratum under respective major roles were finally found to be stratified into 4, 4, 2, 4 and 4 stratums respectively. These findings indicated that the perceived role of women in rural dairy enterprise was actually stratified into 18 sub roles instead of 34. Stratified structure of women role in rural dairy enterprise depicted in this study will provide baseline framework for further women role oriented studies. Rural dairying is women dominated enterprise. Women spent more time than men in rural dairy activities.

Whey, the liquid remaining after milk fat and casein separated from whole milk, is one of the major disposal problem of the dairy industry, and demands simple and economical solutions. The utilization of whey for ethanol production can not only solve the whey disposal problems but also address environmental concern effectively. In the present study, lactose in whey served as a good substrate for the ethanol production by using yeast cultures. During screening of different yeast cultures, isolated yeast strain (Kluyveromyces marxianus WIG2) gave maximum ethanol production and lactose utilization. Among the various nitrogen and salt sources tested, corn steep liquor and sodium chloride resulted in maximum ethanol production and lactose utilization. During optimization of process conditions, maximum ethanol production (1.95%) has been observed at temperature of 35 °C and pH 5 after 40 hr of incubation with lactose utilization of 94.5%.

Forty genotypes of finger millet (Eleusine coracana) were grouped into seven distinct classes based on their genetic diversity using D2 statistic and Principal component analysis. The maximum inter-cluster distance was between cluster V and VII, followed by cluster IV and VII and cluster V and VI, suggesting there by that there is wide genetic diversity between these clusters. PCA revealed that, the first three principal components with eigen values more than one contributed 76.411 per cent towards the total variability. The significant factors loaded in PC1 viz., number of productive tillers per plant, ear weight per plant, days to maturity, days to 50% flowering, number of fingers per ear, plant height, 1000-seed weight, seed yield per plant and finger length contributed maximum towards divergence. The analysis showed that the genotypes GE-3434, GE-1382 and GE-4976 which are having better per se for yield contributing characters recorded maximum inter-cluster distance hence, can be utilized in hybridization programmes to produce desirable recombinants. Both the analysis revealed that geographical diversity and genetic diversity are not related

The biopreservative property of bacteriocin produced by lactic acid bacteria (LAB) from fermented green gram batter was investigated in apple juice and coconut water.LAB was isolated from fermented green gram batter using Man, Rogosa and Sharpe (MRS) media. A total number of four isolates G1, G2, G3 and G4) were isolated from fermented green gram batter. G1 and G2 were identified as Lactobacillus casie and G3 and G4 were identified as Streptococcus species according to Bergeys Manual of Systemic Bacteriology. Antimicrobial activity of the bacteriocin produced by these strains was studied at pH 5 and pH 7 by agar well diffusion method. The bacteriocin produced by these organisms inhibited the growth of Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Klebsiella species. The biopreservative efficacy of bacteriocins of G1, G2, G3 and G4 was found both in apple juice and coconut water. The bacteriocins of G1, G3, and G4 exhibited highest antagonistic activity at pH 5 and G2 at pH 7. In apple juice, Minimal Inhibitory Concentrational lactobacillus, streptococcus (MIC) bacteriocin was found to be 25 ul and in coconut water MIC of bacteriocin was found to be 400 ul.

The yield of conversion of absolute ethanol (A% by weight) from four varieties of cassava roots namely: NR 8082 – Type I, TMS 92/00057- Type II, NR 87184 – Type III and TMS 30572 – Type IV- were determined using two fungi (Aspergillus niger and Rhizopus oryzae) and synthetic diastase as sources of hydrolytic enzymes. Results showed that Type II cassava produced significantly (p<0.05) the highest ethanol percentage by weight (Alc 9.5% by wt) and a best yield of 46%. Sample A2 combination of enzyme treatment of Type II with Aspergillus niger, had significantly the highest (p<0.05) ethanol percentage by weight followed by A3, A1,D2/R2, D4, R3, D1, A4 and R4 as the least. Aspergillus niger had the high yield of total percentage of conversion (62%) of cassava to ethanol concentration, 22% and 16% respectively for diastase and Rhizopus oryzae.