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VOL. 8, ISSUE 2 (2026)
Study of microbial diversity present in fermented kanji vada
Authors
Uday Verma, Kanishka Tiwari, Abhishek Diwakar, Dr. Ankur Gupta, Dr. Surabhi Mahajan
Abstract
Kanji is a home-made lactic drink from north India. Usually used in
summers. People used this drink with meals and was supposed to improve gut
health. People prepare this fermented drink using mustard seeds and black salt
in water as an inoculum. It is believed that drink contains microbes also known
as probiotics which supports in digestion and also inhibits the growth of
pathogenic microorganisms. In my research I isolated and identified
microorganisms from samples of kanji prepared at home and samples collected
from street vendors. Results revealed that 23 microbial colonies were isolated
from 10 kanji Vada samples. From which 11 is identified as Lactobacillus spp.
(HMKV 3, 4, 5, 6, 8, 10, 11, VEISBT 13, 16, 17, 20), 7 identified as
Enterococcus spp. (HMKV 1,2,7,9, VEISBT19,21,22) 3 identified as yeast spp.
(VEISBT 14, 15, 18) and only 2 isolates showed the presence of streptococcus
spp. (VEISBT 12, 23). Further analysis of results revealed that relative
frequency of lactobacillus is more in home samples. While it Is less frequently
present in street vended samples. Which is dominated by yeast species. From the
results it can concluded that home-made kanji Vada samples showed diverse
microbial load of probiotics while street vendor kanji samples are dominated by
yeast spp. as street vendors generally used it as a inoculum while home made
recipe is solely depends on mustard seeds.
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Pages:78-85
How to cite this article:
Uday Verma, Kanishka Tiwari, Abhishek Diwakar, Dr. Ankur Gupta, Dr. Surabhi Mahajan "Study of microbial diversity present in fermented kanji vada". International Journal of Biotechnology and Microbiology, Vol 8, Issue 2, 2026, Pages 78-85
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