Explanipedia

Isolation and Probiotic Characterization of Lactic Acid Bacteria from the Phylloplanes of Edible and Culinary Leaves Open

S Shashank, Bablu Kumar, V. C. Suvarna, Uddalak Das · 2025

The phylloplane of edible and culinary plants hosts diverse microbial communities, including underexplored lactic acid bacteria (LAB) with probiotic potential. This study isolated LAB from the leaf surfaces of eight plant species and evalu…

Harnessing the Potentialities of Arsenic Resistant Fungal Endophytes for Improved Growth Promoting Traits under in vitro Condition Open

K. R. Abhinandana, V. C. Suvarna, K. Tamil Vendan, K. Karuna, B. Raju , et al. · 2023

Endophytic fungi enhance the plant’s ability to tolerate stressful conditions including heavy metal stress via secretion of numerous secondary metabolites. However, the role of heavy metal resistant fungal endophytes in growth promotion of…

Banana pseudo stem core, a novel substrate: Turning waste into alcoholic and probiotic beverages Open

Shriniketan Puranik, K. B. Munishamanna, V. C. Suvarna, K. S. Sruthy, M. Manoj · 2023

Effect of Fermentation Period on Alcohol Content, pH, TSS and Titrable Acidity during Microbial Processing of Coconut Water for the Development of Coconut Wine Open

U. Jagadeesh, R. Mythra, M.N. Prathima, K.B. Bhagyashree, S. Ashoka , et al. · 2022

Background: Saccharomyces cerevisiae is one of the important yeast found to be superior in the fermentation technology. Methods: The present study was undertaken to study the periodical changes in TSS, pH, acidity and alcohol content durin…

In –Vitro Assessment of Probiotic Attributes of Propionibacterium freudenreichii Isolated from Dairy Cheese Open

Kshitiz Kumar, V. C. Suvarna, B. Sarvani, Rayasandra Umesh Abhishek, Veena S. Anil · 2020

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…

Effect of Processing and Fermentation on Functional Properties and on Anti-nutritional Factors in Horse Gram (Macrotyloma uniflorum) Open

B. Sarvani, V. C. Suvarna, Kshitiz Kumar, Praveen Ranadev, H. C. Girisha · 2020

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 …

Formulation and Evaluation of Pulav Prepared from Kodo Millet (Paspalum scrobiculatum) Open

Roopa B. Patil, Kolluru Vijayalakshmi, D. Vijayalakshmi, M. L. Revanna, V. C. Suvarna , et al. · 2020

Kodo millet is a nutritious grain and a good substitute to rice and wheat. Vegetable Pulav is one of the traditional cuisine of the South India. Kodo millet pulav was developed by incorporating kodo millet with broken rice at different var…

Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages Open

V. C. Suvarna, Nagarajan Nivetha, A.J. Shraddha, Rayasandra Umesh Abhishek · 2018

Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431…

Development of Value Added Product from Dehydrated Betel Leaves Powder Open

Akshata A. Vernekar, K. G. Vijayalaxmi, V. C. Suvarna · 2018

The present study was undertaken to determine the sensory quality and nutrient content of khakhra prepared with the incorporation of betel leaves powder both Kariyele and Ambadiyele at 5, 7.5 and 10% level. Khakhra were prepared by using w…

Processing of Banana Blossom and its Application in Food Product Open

P. Fathima Zehla, D. Vijayalakshmi, V. C. Suvarna, Shilpa Yatnatti · 2018

Banana is a climacteric fruit, during post-harvest handling and commercialization, huge quantities of this fruit is lost. Majority of harvested fruit is thus wasted when it reaches central collection station because of less appealing chara…

Formulation and Evaluation of Fresh Red Hawaiian Hibiscus (Hibiscus rosa-sinensis) Incorporated Valued Added Products Open

Aishwarya Bahuguna, K. G. Vijayalaxmi, V. C. Suvarna · 2018

Edible flowers impart unique and powerful color, aroma and flavor to the food. They are rich in nutrients, and also possess antioxidant and antimicrobial properties. Hibiscus rosa-sinensis is an evergreen shrub, belonging to the Malvaceae …

Salt Tolerant Microorganisms in Fermented Raw Jackfruit and Standardization of a Method for Improved Preservation Open

P.D. Savita, B. Kanchanashri, S.B. Niveditha, V. C. Suvarna · 2017

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