Production of herbal fermented honey using isolated Candida sp. and analysis of antimicrobial and antioxidant activity
Paper Details
Production of herbal fermented honey using isolated Candida sp. and analysis of antimicrobial and antioxidant activity
Abstract
Honey use and production has a long and varied history. In many cultures, honey has associations that go beyond its use as a food. It is frequently used as a talisman and symbol of sweetness. For more than 5000 years, Indians have been continually using it, today there are lots of practitioners, and there are Academies founded all over the world. People trust it and ayurveda remains one of the most natural ways of health care. In the present study was carried production of herbal fermented honey using isolated Candida sp. and analysis of antimicrobial and antioxidant activity. The spoiled fruit samples were collected from Market at Pudukkottai district and isolate the Candida sp. The isolated Candida sp. was conformation by 18 S rRNA sequencing and fermentation was performed using isolated Candida sp. with garlic in carboy. Analysis of antimicrobial and antioxidant activity such as superoxide anion radical scavenging activity and reducing power activity was using herbal fermented honey. Fermented honey active compounds were analyzed by FT-IR. HiCrome Candida Differential Agar is a selective and differential medium, which facilitates rapid isolation of yeasts from mixed cultures and allows differentiation of Candida species namely C. albicans, C. krusei and C. glabrata on the basis of coloration and colony morphology. Based on the molecular characteristics and sequence alignments the isolated strain was conformed as C. albicans. FT-IR spectrum confirmed the presence of Alcohols, Phenols, Alkanes, Primary amines, Aromatics, Aliphatic amines and Nitro compounds.
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S. Jamuna Devi, L. Prince (2023), Production of herbal fermented honey using isolated Candida sp. and analysis of antimicrobial and antioxidant activity; IJB, V23, N6, December, P215-223
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