Microbiological and biochemical characterization of Seera: A traditional fermented food of Himachal Pradesh Savitri1,*, Thakur N.1, Kumar D.2, Bhalla T.C.1 1Department of Biotechnology, Himachal Pradesh University, Summer hill, Shimla, Himachal Pradesh, India 2Shoolini University of Biotechnology and Management Sciences, Bhajol, Solan, Himachal Pradesh, India *Email: savvy2000in@yahoo.com
Online published on 19 March, 2013. Abstract Seera is a nutritious, easily digestible traditional fermented food made from wheat grains in Bilaspur, Kangra, Hamirpur, Mandi and Kullu districts of Himachal Pradesh, India. Samples during seera fermentation were analysed for various microbiological and biochemical parameters. The microflora isolated from seera mainly comprised of Saccharomyces cerevisiae, Cryptococcus laurentii and Torulospora delbrueckii among yeasts and Lactobacillus amylovorus, Cellulomonas sp., Staphylococcus sciuri, Weisella cibaria, Bacillus sp., Leuconostoc sp. and Enterobacter sakazakii among bacteria. Protein content decreased from 14.9% on day 1 to 8.2% on 5th day of fermentation. However, final product obtained had higher protein content i.e. 10.4%. Total sugars decreased with the time of fermentation.Seera had 11.9 mg reducing sugars/g dry matter. Starch content decreased initially from 72.1 to 57.0% (w/w) on dry weight basis from first to fourth day. After steeping and drying of seera, the starch content increased to 87.4% (w/w) on dry weight basis. Amylase and protease activity increased with the fermentation up to 4th day, then it started decreasing and very low amylase activity was recorded in the final product. A significant increase in thiamin, riboflavin, nicotinic acid and cyanocobalamin was observed during fermentation of seera. The level of essential amino acids especially methionine, phenylalanine, threonine, lysine and leucine also increased during seera fermentation. Top Keywords Fermented foods, Seera, Himachal Pradesh, Traditional. Top |