Isolation and identification of microorgansims from fermented soybean food - prepared by Adi tribe of Arunachal Pradesh
1Minam Tali and 2Pradip Kumar Baruah
1,2Department of Botany, University of Science and Technology, Meghalaya - 793101 (India) Email ID: minamtali254@gmail.com Email ID: pkbaruah10@yahoo.com (Corresponding author: Minam Tali, minamtali254@gmail.com ) 1MSc scholar, 2Professor
ABSTRACT
Soybean fermentation is a popular fermented food that is used by Adi Tribe of Arunachal Pradesh. Soybean fermentation is popular dish which has specific flavor, aroma and taste. The local people named the fermented soybean as “Ronyang namsing”. In this study, the process of isolation and identification of microorganisms, VITEK® 2 GN technique has been used for bacteria and Lactophenol Aniline Blue technique for fungi. This investigation trying to contributes to the current research on microbial analysis, where Sphingomonas paucimobilis bacteria strain has been identified and Penicillium spp., Candida albicans and Monosporium rubrum are fungi strains that has also been observed and identified. Soybean [Glycine max] is an annual legume plant that has it origin in China.