IIT Guwahati Researchers Harness Assamese Fermented Foods for Eco-Friendly Industrial Innovations

Researchers at IIT Guwahati are investigating traditional Assamese fermented foods to develop sustainable industrial applications. Check details here

IIT Guwahati Researchers Harness Assamese Fermented Foods

Researchers at the Indian Institute of Technology Guwahati have analyzed Panitenga, a traditional fermented food from Assam, to identify beneficial bacterial strains with potential industrial applications. Led by Prof. Lalit Mohan Pandey, Associate Professor in the Department of Biosciences and Bioengineering, the team discovered Bacillus subtilis SMP-2 as a key bacterial strain in Panitenga. This strain exhibits a unique ability to produce biosurfactants and natural compounds with wide-ranging industrial and environmental applications.

Assamese Fermented Foods for Eco-Friendly Industrial Innovations

Panitenga, a staple of Assamese cuisine, is made by fermenting mustard seeds with acidic extracts from mangosteen, tamarind, or lime juice. The mixture is kneaded into a dough, wrapped in banana leaves, and left to ferment in bamboo containers for one to two weeks. This traditional method not only enhances its flavour and texture but also fosters the growth of beneficial bacteria. While fermented foods are widely known for their probiotic benefits, certain bacteria in these foods can also produce valuable industrial chemicals and compounds.

Surfactants are compounds that enable the mixing of substances that naturally repel each other, such as oil and water. They are essential in everyday products like soaps, detergents, and shampoos, helping to break down grease and dirt. Unlike synthetic surfactants, which can be harmful to the environment, biosurfactants are biodegradable, eco-friendly, and remain effective even in extreme conditions.

Key applications of biosurfactants include:

• Microbial-Enhanced Oil Recovery (MEOR): Boosting oil extraction efficiency from underground reservoirs
• Bioremediation: Cleaning up oil spills in oceans and contaminated soil
• Cosmetics & Pharmaceuticals: Serving as natural alternatives to synthetic additives in skincare and drug formulations

Speaking about the research, Dr. Lalit M. Pandey, Associate Professor, Department of Biosciences and Bioengineering, IIT Guwahati said, "We optimized environmental conditions to maximize biosurfactant production from Bacillus subtilis SMP-2. We found that the best conditions were a pH of 6, a temperature of 30°C, and a carbon-to-nitrogen ratio of 3:1, using glycerol as the carbon source and yeast extract as the nitrogen source. Moreover, the isolated bacteria exhibited a remarkable potential for crude oil degradation (10 g/L), achieving an impressive degradation efficiency of 83%."

This research connects traditional food wisdom with modern biotechnology, harnessing the microbial potential of Panitenga to advance probiotic studies and develop sustainable industrial solutions. The findings have been published in the esteemed journal Food and Bioproducts Processing, in a paper co-authored by Prof. Lalit M. Pandey and research scholar Smrity Sonbhadra.

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