Vol. 6, Issue 11 (2017)

Author(s):
Arghya Mani, Arkendu Ghosh, Koyel Dey and Ajoy Bhattacharjee

Abstract:
An attempt has been made to prepare lime pickle using different salt mixtures of NaCl, KCl and CaCl₂ and evaluate the pickle samples for total bacterial population and Lactic acid bacteria populations. The purpose of salt mixture was to reduce Na consumption. The results showed that the total bacterial population tends to increase with storage. Minimum bacterial population was observed at 0 day and maximum at 270^th day of storage. At the 0 day of storage, T₁ shows highest population of Lactic acid bacteria (171.00) followed by T₂ (150.00), T₆ (147.00) and T₄ (143.00) whereas T₅ showed lowest LAB population (126.67). Similar trend in the LAB population dynamics has been observed at 60th, 90th, 120th, 150th, 180th day, 210th day and 240th day. At 270th day, T₆ showed highest LAB population (34.67) followed by T₁ (31.00). T5 supported lowest LAB population (18) followed by T₃ (21.67), T₂ (23.33) and T₄ (25.67). At 0 day, highest bacterial population was observed in T₁ (8.00) followed by T₂ (7.33), T₄ (6.33) and T₆ (5.67). Lowest bacterial population was observed in T₅ (4.67) followed by T₃ (5.33). At 270^th day of treatment, the pickle prepared using salt composition T₁ showed maximum bacterial colonies (180.67) followed by T₅ (171.67), T₂ (168.67) and T₄ (167.33). Lowest bacterial count was observed in T₆ (164.33). Hence, a salt mixture with 50% NaCl, 25% KCl and 25% CaCl₂ can be used for pickle preparation.