Amaranth ( Linn.) is an important pseudocereal crop having important nutrients along with the indispensable amino-acids. The present study was aimed to study the effect of plant growth promoting bacilli on proximate constituents of amaranth grains, including three of the essential amino acids (methionine, lysine and, tryptophan). The combination of and showed a significant increase in different proximate constituents, including crude protein (22.13%), dry matter (32.25%), fat (30.77%), and carbohydrate (49.08%) in amaranth grains. Similarly, a significant increase in essential amino-acids (methionine 47.68%, lysine 59.41% and, tryptophan 38.05%) was recorded. This study suggests that the combination of BS-27 and BS-58 provides the natural, persistent and durable potential to enhance the nutritive value of the crop. Therefore, present study was designed to explore the enhancement of most desirable amino acid synthesis in amaranth due to application of plant growth promoting spp.

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The study was aimed to isolate antagonistic lactobacilli and the molecules responsible for their antagonistic ability from curd. Preparation of probiotic curd and the ability of the selected lactobacilli to suppress the pathogen therein was also assessed. All the 116 isolates were identified as spp. based on morphological, biochemical and curdling assays. Five of these lactobacilli (Lb-17, Lb-33, Lb-108, Lb-112, and Lb-N3) were found most promising to inhibit all test pathogens (, ,, and). The cell-free culture supernatants of these five lactobacilli were recorded as thermo-tolerant when subjected to heat treatment at 100 °C for 20 min. The loss in the activity after protease treatment indicated the proteinaceous nature of the antimicrobial molecule present in the culture supernatants. Active protein (19 kDa) produced by lactobacilli was confirmed by SDS-PAGE followed by agar-overlay method. Antibiotic sensitivity assay revealed that the selected spp. isolates were resistant to methicillin and vancomycin. Probiotic curd prepared by using Lb-108 and Lb-N3 was found to be superior to rest of the three isolates based on organoleptic tests and shelf-life. Complete inhibition of all the test pathogens in curd was shown by Lb-108 and Lb-N3. Inhibition spectrum, production of thermostable protein and preparation of quality curd suggest Lb-108 and Lb-N3 as promising candidates to prepare probiotic curd.

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