New Delhi, Mar 20 – Researchers from the Indian Institute of Technology (IIT), Guwahati, have conducted an in-depth analysis of Panitenga, a traditional fermented food from Assam, to uncover beneficial bacterial strains that may have significant industrial applications, as reported by officials.

Panitenga is a cherished component of Assamese cuisine, created by fermenting mustard seeds with acidic extracts from mangosteen, tamarind, or lime juice. This mixture is kneaded into a dough, wrapped in banana leaves, and allowed to ferment in bamboo containers for a period ranging from one to two weeks.

The traditional fermentation process not only enhances the flavor and texture of Panitenga but also fosters the growth of beneficial bacteria. While fermented foods are widely acknowledged for their probiotic properties, which aid digestion and promote gut health, certain bacteria found in these foods also possess the ability to produce valuable industrial chemicals and compounds.

The research team at IIT Guwahati, led by Lalit Mohan Pandey, an associate professor in the Department of Biosciences and Bioengineering, identified Bacillus subtilis SMP-2 as a key bacterial strain present in Panitenga.

The findings of this research have been published in the esteemed journal “Food and Bioproducts Processing.” According to Pandey, “This strain has a unique capability to produce biosurfactants, which are natural compounds with a wide range of industrial and environmental applications. Surfactants are substances that facilitate the mixing of materials that typically do not combine, such as oil and water. They are commonly found in products like soaps, detergents, and shampoos, enabling them to effectively remove grease and dirt.”

He further emphasized that unlike chemical surfactants, which can pose environmental hazards, biosurfactants are biodegradable, eco-friendly, and maintain their effectiveness even under extreme conditions.

The potential applications of biosurfactants are vast, including Microbial-Enhanced Oil Recovery (MEOR) to improve oil extraction efficiency from underground reservoirs, bioremediation for cleaning up oil spills in oceans and soil, as well as their use in cosmetics and pharmaceuticals to replace synthetic additives in skincare and drug formulations.

“We optimized environmental conditions to maximize biosurfactant production from Bacillus subtilis SMP-2. Our research indicated that the optimal conditions included a pH of 6, a temperature of 30°C, and a carbon-to-nitrogen ratio of 3:1, utilizing glycerol as the carbon source and yeast extract as the nitrogen source. Additionally, the isolated bacteria demonstrated remarkable potential for degrading crude oil,” Pandey stated.

“This biosurfactant significantly lowered the surface tension of water, showcasing its effective ability to break down oil and grease. Furthermore, it displayed high stability across various pH levels, temperatures, and salt concentrations. Its antimicrobial properties further enhance its potential for medical and healthcare applications,” he added.

Pandey explained that this research bridges traditional food knowledge with modern biotechnology. By harnessing the potential of microbes found in Panitenga, scientists are advancing probiotic research and paving the way for eco-friendly industrial solutions.

“The team is also investigating the integration of this process with a hydrophobic biosorbent system. This innovative approach aims to enhance the oil adsorption rate before facilitating bioremediation using the bacterial strain. Such methods hold promise for more efficient and sustainable management of oil spill waste in marine environments,” he concluded.