Vol. 6, Issue 11 (2017)
Effect of sodium substitution on lactic acid bacteria and total bacterial population in lime pickle under ambient storage conditions
Arghya Mani, Arkendu Ghosh, Koyel Dey and Ajoy Bhattacharjee
An attempt has been made to prepare lime pickle using different salt mixtures 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. The results showed that the total bacterial population tends to increase with storage. Minimum bacterial population was observed at 0 day and maximum at 270th day of storage. At the 0 day of storage, T1 shows highest population of Lactic acid bacteria (171.00) followed by T2 (150.00), T6 (147.00) and T4 (143.00) whereas T5 showed lowest LAB population (126.67). Similar trend in the LAB population dynamics has been observed at 60th, 90th, 120th, 150th, 180th day, 210th day and 240th day. At 270th day, T6 showed highest LAB population (34.67) followed by T1 (31.00). T5 supported lowest LAB population (18) followed by T3 (21.67), T2 (23.33) and T4 (25.67). At 0 day, highest bacterial population was observed in T1 (8.00) followed by T2 (7.33), T4 (6.33) and T6 (5.67). Lowest bacterial population was observed in T5 (4.67) followed by T3 (5.33). At 270th day of treatment, the pickle prepared using salt composition T1 showed maximum bacterial colonies (180.67) followed by T5 (171.67), T2 (168.67) and T4 (167.33). Lowest bacterial count was observed in T6 (164.33). Hence, a salt mixture with 50% NaCl, 25% KCl and 25% CaCl2 can be used for pickle preparation.
How to cite this article:
Arghya Mani, Arkendu Ghosh, Koyel Dey, Ajoy Bhattacharjee. Effect of sodium substitution on lactic acid bacteria and total bacterial population in lime pickle under ambient storage conditions. Pharma Innovation 2017;6(11):682-686.