http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/367 Mon, 25 May 2026 16:21:37 GMT 2026-05-25T16:21:37Z http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/381 Title: Correction: Ameliorations in dyslipidemia and atherosclerotic plaque by the inhibition of HMG-CoA reductase and antioxidant potential of phytoconstituents of an aqueous seed extract of Acacia senegal (L.) Willd in rabbits Authors: Singh, Garima Mon, 18 Jul 2022 00:00:00 GMT http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/381 2022-07-18T00:00:00Z http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/380 Title: Microbiome of Pukzing Cave in India shows high antimicrobial activity against plant and animal pathogens Authors: Singh, Garima Abstract: Pukzing cave, the largest cave of Mizoram, India was explored for bacterial diversity. Culture dependent method revealed 235 bacterial isolates using three different treatments. Identity of the microbial species was confirmed by 16S rDNA sequencing. The highest bacterial population was recovered from heat treatment (n = 97;41.2%) followed by normal (n = 79;33.6%) and cold treatment (n = 59;25.1%) indicating dominance of moderate thermophiles. Antimicrobial potential of isolates showed 20.4% isolates having antimicrobial ability against tested pathogens. Amplicon sequencing of PKSI, PKSII and NRP specific genes revealed presence of AMP genes in the microbial population. Six microbial pathogens were selected for screening as they are well known for different disease cause organism in various fields such as agriculture and human health. Cave environment harbors unique microbial flora and hypervariable region V4 is more informative. Higher activity of AMP assay against these microbes indicates that cave microbial communities could be potential source of future genomic resources. Sat, 06 Nov 2021 00:00:00 GMT http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/380 2021-11-06T00:00:00Z http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/379 Title: Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa Authors: Singh, Garima Abstract: Mizoram state and represent a primary portion of the daily diet. These foods are prepared using methods based on cultural traditions inherited from previous generations, and prepared using a relatively uncontrolled fermentation process. Analysis of the bacterial diversity in these foods can provide important information regarding the flavor and texture of the final products of fermentation. Unfortunately, studies on the microbial composition and health benefits of such traditional fermented foods have rarely been documented. Therefore, the present study aims to highlight this bacterial diversity, along with the proximate composition of different traditional fermented foods (Tuaither, Bekang and Sa-um) primarily consumed in Mizoram state, India. Samples were collected on three different days of fermentation (3rd, 5th and 7th day), and bacterial diversity analysis was performed using the V3-V4 variable region of 16S rRNA gene with Illumina sequencing. Results revealed differences in the bacterial composition of dominant group members among all of the three food types. Firmicutes (82.72–94.00%), followed by Proteobacteria (4.67–15.01%), were found to dominate to varying degrees in all three of the fermented foods. However, at genus level high variation was observed in bacterial composition among these three different types of fermented foods. Lactobacillus (91.64–77.16%), Staphylococcus (52.00–17.90%), and Clostridium (72.48–55.40%) exhibited the highest relative abundances in the Tuaither, Bekang and Sa-um foods, respectively, in descending order from the 3rd to 7th day of fermentation. A few of the bacterial genera such as Lactobacilli were positively correlated with fermented bamboo shoot samples, and Staphylococcus was positively correlated with protein, carbohydrate and crude fiber content in soybean samples. In general, Tuaither, Bekang and Sa-um exhibited distinct differences in bacterial composition. This variation may be due to differences in the raw materials and/or methods used in the preparation of the different fermented food products. This is the first study to describe the bacterial composition of these traditional fermented foods using high-throughput sequencing techniques, and could help to drive research attention to comprehensive studies on improving understanding of the role of microbial communities in the preparation of traditional foods and their health benefits. Sun, 26 Sep 2021 00:00:00 GMT http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/379 2021-09-26T00:00:00Z http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/378 Title: Mycorrhizal fungi induced activation of tomato defense system mitigates Fusarium wilt stress Authors: Singh, Garima Abstract: The fungus Fusarium oxysporum f. sp. lycopersici (FOL) is known to cause vascular wilt on tomato almost over the world. Inoculation of FOL reduced plant growth and increased wilt of tomato. The following study examined the possible role of arbuscular mycorrhizal fungi (AMF) consortium comprising of Rhizophagus intraradices, Funneliformis mosseae and Claroideoglomus etunicatum against FOL in tomato and explored in an inducing plant systemic defense. AMF inoculation reduced the wilt disease within vascular tissue and in vivo production of fusaric acid was observed which may be responsible in reduced wilting. FOL had an antagonistic effect on AMF colonization, reduced the number of spores, arbuscules and vesicles. AMF also inhibited the damage induced by Fusarium wilt through increasing chlorophyll contents along with the activity of phosphate metabolising enzymes (acid and alkaline phosphatases). Moreover, tomato plants with mycorrhizal inoculation showed an increase in the level of antioxidant enzymes including glutathione reductase, catalase, and etc. with an ultimate influence on the elimination of reactive oxygen species. Moreover, rise in phosphatase along with antioxidant enzymatic systems and enhanced photosynthetic performance contributed to induced resistance against FOL in tomato Sun, 10 Oct 2021 00:00:00 GMT http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/378 2021-10-10T00:00:00Z