In the era of functional foods, lactic acid fermentation is a promising alternative to overcome the seasonal availability of fruits and vegetables
The Punjab Agricultural University (PAU) has inked pacts with Mahodar Beverages, Solan and Prince Agro Works, Samana for the commercialisation of Fermentation of Fruits and Vegetables with Lactic Acid Starter Culture and PAU Super SMS Technologies. Dr N.S. Bains, Director of Research, PAU, Mr. Sanjiv Kumar, Mahodar Beverages, Solan and Mr. Bittu Singh, Prince Agro Works, Samana signed the Memorandum of Agreement on behalf of their respective organizations.
Dr. (Mrs.) Param Pal Sahota, Senior Microbiologist-cum-University Librarian, Department of Microbiology said that in the era of functional foods, lactic acid fermentation is a promising alternative to overcome the seasonal availability of fruits and vegetables (amla, guava, black carrots, turmeric, kinnow), making it available throughout the year along with minimizing the losses.
The research focuses on the fermentative bioprocess development of a ready-to-serve, low cost, microbiologically safe, preservative free, lactic acid fermented fruits and vegetables beverage endowed with nutraceutical, medicinal, culinary and probiotic properties. This is the first time, fruits and vegetables based lactic acid beverage will be commercially available in the market.
Dr. Ashok Kumar, Dean, College of Agricultural Engineering & Technology, added that the ‘PAU Super SMS’ will facilitate the operations of other in situ straw management machinery like PAU Happy Seeder, Mould Board Plough, etc., which will ultimately halt paddy straw burning and help farmers to enhance soil productivity with in-situ paddy straw management.