Culture Dependent Examination of Commercially Available Bar Chocolates
S. Sheik Asraf1, N. Shobi2, R. Soundarya3, M. Udaya Kumar4
1S. Sheik Asraf, Assistant Professor, Department of Biotechnology, Kalasalingam Academy of Research and Education College, Krishnankoil (Tamil Nadu), India.
2N. Shobi, B. Tech, Department of Biotechnology, Kalasalingam Academy of Research and Education College, Krishnankoil (Tamil Nadu), India.
3R. Soundarya, B. Tech, Department of Biotechnology, Kalasalingam Academy of Research and Education College, Krishnankoil (Tamil Nadu), India.
4M. Udaya Kumar, B. Tech, Department of Biotechnology, Kalasalingam Academy of Research and Education College, Krishnankoil (Tamil Nadu), India.
Manuscript received on 02 December 2019 | Revised Manuscript received on 20 December 2019 | Manuscript Published on 31 December 2019 | PP: 745-748 | Volume-8 Issue-4S2 December 2019 | Retrieval Number: D1135.1284S219/2019©BEIESP | DOI: 10.35940/ijrte.D1135.1284S219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: In the year 2018 a report published by TechSci Research entitled “India Chocolate Market Forecast and Opportunities, 2018” reiterated that the chocolate market earnings in India has witnessed the growth rate of 21% from 2013-2018. Indian chocolate market witnessed USD 3.2 billion revenues in 2018. Indian chocolate market is divided into 4 sectors, in which bar chocolates accounts for highest share of 36%. Hence, We had chosen to study the commercially available bar chocolates through culture dependent methods. We had selected 3 commercially available bar chocolates namely Cadbury Dairy milk, Cadbury 5 Star and Cadbury Perk. Bacteria were isolated from these 3 brands of chocolate by streak plate method. Microbiological and Biochemical assays such as Simple staining, Gram staining, Catalase test, Methyl Red test, Oxidase test, Vogus Proskaur test, Indole test, Citrate utilization test and Starch hydrolysis test were performed. The bacterial isolates were found to be Rod shaped and Gram negative. The bacterial isolates were found to be negative for all the above mentioned tests except Methyl Red and Starch hydrolysis test. Thus, these findings highlight the impending health hazard posed by the commercially available bar chocolates.
Keywords: Culture Dependent, Bar Chochlates, Bacteria.
Scope of the Article: Bio-Science and Bio-Technology