Study the effect of different packaging material on lactic acid bacteria in Indian fermented foods

Fermented foods are commonly consumed in our daily diets. They not only provide nutritional benefits but can also act as functional foods when optimal level of lactic acid bacteria is achieved which might have probiotic potential. The viability of lactic acid bacteria depends on various intrinsic and extrinsic factors. The packaging material plays an important role in maintaining the shelf life of the product. In the present study various Indian fermented foods were prepared by spontaneous fermentation and effect of packaging material on lactic acid bacteria viability was explored. Products like mix vegetable pickle, raw papaya pickle, mix mango pickle, lemon-ginger and green chilli pickle and kanji was prepared under standardised conditions. Three packaging material; borosil glass bottles, air tight pearlpet bottles and tinted borosil glass bottles were used. As noted from the results that statistically no significant difference was observed. Thus the viability of lactic acid bacteria is not dependent on the material used for packaging unless it is air tight and on the exposure to light till uniform heat is provided.