Microbiological and biochemical characterization of experimentally produced Sura-a traditional fermented millet based alcoholic beverage of Kullu District of Himachal Pradesh, India

Microbiological and biochemical characterization of experimentally produced Sura- an alcoholic beverage produced and consumed by people in Lug valley of Kullu district (Himachal Pradesh) is reported here. Sura is a fermented alcoholic beverage prepared in Kullu district of Himachal Pradesh, India. Peculiarity of this beverage is that no specific inoculum is used its preparation. An additive dheli (36 herbs) is added after 10 days of natural fermentation. The identification of the predominant microflora in this traditional fermented beverage revealed that Lactobacillus plantarum, Pediococcus pentosaceus and Enterococcus pentosaceus were the main fermenting lactic acid bacteria and Saccharomyces cerevisiae, Saccharomyces fibuligera and Pichia kudriavzevii were the major yeasts involved in its fermentation. During Sura fermentation protein content increased from 6.36% (w/w) to 12.8% (w/w), while total carbohydrates decreased from 60% (w/w) to 11% (w/w), starch from 55.3% (w/w) to 16.32% (w/w). Reducing sugars, amylaseand protease activity increased with the progress in fermentation. Increase in the level of B vitamins (B₁₂ and B₃) was quite significant from the initial levels. The methanolic extract of dheli showed an antioxidant activity of 26%, thus proving the efficacy of sura as a potential functional beverage.