Microbiology of <i>khorisa</i>, its proximate composition and probiotic potential of lactic acid bacteria present in <em>Khorisa</em>, a traditional fermented Bamboo shoot product of Assam

Abstract

<em>Khorisa </em> is an ethnic fermented tender bamboo shoot product prepared in Assam. It is relished in a variety of forms and food preparation including fish and meat. However, the study on the microbial dynamics and nutritional value of <i>khorisa</i> is scarce. In this present report, we have isolated, identified, and characterized the predominant lactic acid bacteria (LAB) from three different varieties of <i>Khorisa</i>. Their functional properties and antimicrobial effects against foodborne pathogen have been studied. Microbiological analysis showed the presence of 5 different strains of LAB (<em>Lactobacillus plantarum</em>, <em>L. brevis, L.</em> <em>paracasei </em> subspecies <em> paracasei, L. pentosus, </em> and <em>L. collinoides</em> ranging upto 10⁷cfu/mL. Bacteriocin was partially purified to test sensitivity against enzymes, temperature, and pH. The fresh and fermented bamboo shoots were evaluated and compared for their different nutritional parameters. Cyanide content before and after fermentation has also been studied. The present study emphasizes the functional properties of the lactic acid bacteria present in <i>khorisa</i>, which makes it one of most suited traditional food with immense health benefits.