Studies on Microorganisms Associated with Brine Pickle of Lasora (Cordia Dichotoma Forst ‘F’)

Lasora pickle in brine preparation were studied for microorganisms associated with spoilage that bacterial and yeast infestation was more than the moulds in bacterial infestation, preponderance of bacillus and coccus pencillium spp. was more rapid in the recipes having less concentration of salt. Recipes having less salt concentration (>10%) and no chemical preservatives were spoiled with in 42 days. Brine pickle of lasora can be stored upto 70 days with high salt concentration (15%) with chemical preservation. High salt concentration prolonged the on set of infestation while chemical preservators like acetic acid and benzoic acid were able to check rapid spoilage.