Guwahati: A traditional Assamese fermented food, Panitenga, is emerging as a surprising source of sustainable industrial solutions, thanks to groundbreaking research conducted at the Indian Institute of Technology (IIT) Guwahati.
The study, recently published in the esteemed journal Food and Bioproducts Processing, has identified beneficial bacterial strains within Panitenga that possess significant industrial applications, moving beyond its culinary role.
Panitenga, a staple in Assamese cuisine, is crafted through the fermentation of mustard seeds with acidic extracts from fruits like mangosteen, tamarind, or lime juice. This mixture, traditionally wrapped in banana leaves and stored in bamboo containers, undergoes natural fermentation for one to two weeks, enriching its flavor and probiotic properties.
However, a team of researchers at IIT Guwahati, under the leadership of Associate Professor Lalit Mohan Pandey from the Department of Biosciences and Bioengineering, has uncovered a far more significant advantage: the industrial potential of the bacteria present in this fermented food.
The research team identified a specific bacterial strain, Bacillus subtilis SMP-2, which has the remarkable ability to produce biosurfactants. These biosurfactants are eco-friendly, biodegradable compounds used in various industries, including soaps, detergents, and pharmaceuticals. Unlike their chemical counterparts, which pose environmental hazards, biosurfactants are sustainable and remain effective under extreme conditions.
The study highlights several key industrial applications of these biosurfactants, including Microbial-Enhanced Oil Recovery (MEOR), which improves oil extraction efficiency from underground reservoirs; bioremediation, which cleans up oil spills in oceans and soil through natural degradation; and applications in cosmetics and pharmaceuticals, where they can replace synthetic additives in skincare and medical formulations.
By optimizing environmental conditions, such as maintaining a pH of 6, a temperature of 30°C, and a carbon-to-nitrogen ratio of 3:1, the researchers successfully maximized biosurfactant production. The bacterial strain also demonstrated a significant crude oil degradation potential, reducing surface tension in water and exhibiting antimicrobial properties. “This research bridges traditional food knowledge with modern biotechnology. By harnessing the power of microbes from Panitenga, we are paving the way for sustainable industrial solutions,” stated Professor Pandey.
The IIT Guwahati team is now focused on integrating this process with a hydrophobic biosorbent system to enhance oil adsorption before bioremediation. This innovation holds the potential to revolutionize the management of oil spill waste in marine environments. This pioneering research not only underscores the rich traditional food heritage of Assam but also showcases its potential to contribute to global sustainability efforts.
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