From the ethanol extract of the title coral the novel compound (I) together with a known substance is isolated. -(RAO, C. B.; SEKHAR, V. C.; SARVANI, B.; RAO*, D. V.; Indian J.

Aim: The study was conducted to understand the Effect of processing and fermentation on functional properties and on anti-nutritional factors in Horse Gram (Macrotyloma uniflorum). Place and Duration of Work: The study was carried out in Department of Agricultural Microbiology, GKVK, University of Agricultural Sciences, Bangalore during 2019-20. Methodology: Horse gram seeds were procured from National seed project, thoroughly cleaned and were subjected to different processing methods (soaking, roasting, cooking and germination) and ground into flour. Then, the processed flours were analyzed for altered functional properties like bulk density, water and oil absorption capacity, foaming capacity and stability etc. The raw seeds were directly milled into flour without any processing and used as control. Further, all processed flours were subjected to fermentation and compared with non fermented flours for reduction of antinutritional factors (tannins and phytates). Results: The functional properties of unprocessed (raw) horse gram flour was recorded with values of 0.95 g / g (Bulk density), 1.87 g / mL(water absorption capacity),1.45 g / mL(oil absorption capacity), 7.56% (foaming capacity) and 70.78% for foaming stability. Whereas, the processing significantly altered the functional properties. When it comes to antinutritional factors, unprocessed flour recorded with 7.9 mg / g of tannins and 0.96 mg / g of phytates. The processing in combination with fermentation facilitate further reduction of antinutrients compared to processing alone (without fermentation). Among them, fermented germinated flour and fermented cooked flour proven their efficiency in reduction of tannins (61.3 and 62.5%) and phytates (54.1 and 46.8%) compared to other processed flours. Conclusion: Based on results, it is evidenced that processing altered functional properties of horse gram effectively. However, processing combined with fermentation yielded higher reduction in  antinutritional factors compared to processing alone. Further, germinated flour and cooked flour on fermentation were found to yield significantly higher reduction in antinutritional factors thereby enhancing its utilization in functional foods as main / partial ingredient.

Dairy propionibacteria possess innumerable advantages as probiotics, in food preservation and vitamin production. Propionibacterium freudenreichii is one among them and is known to produce cyanocobalamine (Vitamin B12) in stable quantities. Deficiency of Vitamin B12 is a major health issue among vegetarians and vegans making it a global concern.  Hence, an attempt has been made to isolate Propionibacterium from dairy products. Propionibacterium isolates were enumerated by employing standard dilution plate count technique using yeast extract lactone agar (YELA). Gram’s reaction, pigmentation, catalase test, endospore production, nitrate reduction, gas production, fermentation of sucrose and maltose were performed to eliminate non-propionibacteria during isolation. Isolates that tested Gram positive, pigmented, catalase positive, non-endospore formation and could ferment sucrose as well as maltose were further used for identification by 16S rRNA sequencing. One isolate was confirmed to be Propionibacterium freudenreichii (PF) as identified by 16s rRNA gene amplification and Sanger’s sequencing. The confirmed isolate was subjected to various tests to check for its probiotic attributes. Haemolysis activity was tested to ensure non-pathogenicity using blood agar medium and isolate was found to be non-pathogenic. Antibiotic susceptibility pattern of the isolate was studied using currently prescribed seven antibiotics representing activity against both Gram-positive and Gram-negative bacteria. The isolate was found sensitive for all the seven antibiotics tested. The isolate was able to tolerate the pH till 2 and sustain by exhibiting minimal growth at 2.0 g L-1 of bile salts. Results reveal that PF, isolated native culture from cheese, proved to possess attributes for probiotic agent under in -vitro conditions.

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