| 摘要 |
<p>Yeast bars are those jaggery bars wherein the yeasts are preserved upto a period of 3 months. The yeast bars can be stored at a lower temperature of 8°C. These jaggery bars are dissolved in 2 % sugar solutions to multiply the yeast population to be used as inoculums for the specified purpose. In our studies we preserve the yeast, having biocontrol activities against the damping off fungal pathogen, in yeast bars. For preparation of yeat bars, 250 gm jaggery was melted in a frying pan on a mild gas flame so as to obtain a semisolid jaggery. This semisolid jaggery mixture was poured on sterilized plates and immediately cut into rectangular bars. A previously prepared concentrated yeast solution (108 CFU/ml) was added on these lookwarm jiggery bars. For 250 gm jaggery bars 20 ml of yeast solution was appropriate. After addition of yeast solution on jiggery bars the plates were incubated at 30°C in BOD incubator for 4 days so as to have yeast growth on the jaggery bars. After 4 days of inoculation these jaggery bars were separated and wrapped into thin wrapping paper and stored at low temperature of 8°C for future use. The yeasts are generally preserved in dehydrated powder form or granular form and no yeast bars are available yet. The yeast bars are new invention and needs patent.</p> |
