GUWAHATI: Researchers from the Indian Institute of Technology (IIT) Guwahati have studied Panitenga, a traditional fermented food from Assam, to identify useful bacteria which may benefit industrial applications. Their study has found a bacterial strain that can produce eco-friendly compounds for cleaning oil spills, making cosmetics, and improving oil recovery.
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Panitenga is made by fermenting mustard seeds with acidic extracts from mangosteen, tamarind, or lime juice. The mixture is kneaded into a dough, wrapped in banana leaves, and kept in bamboo containers for one to two weeks. This fermentation process not only enhances the taste but also encourages the growth of beneficial bacteria.
The research team, led by Prof. Lalit Mohan Pandey from the Department of Biosciences and Bioengineering at IIT Guwahati, identified Bacillus subtilis SMP-2 in Panitenga. This strain produces biosurfactants, which are natural compounds used in various industries. Unlike chemical surfactants found in soaps and detergents, biosurfactants are biodegradable and environmentally friendly.
The team highlighted three key uses of these biosurfactants:
- Oil Recovery: Improving oil extraction from underground reservoirs.
- Environmental Cleanup: Helping remove oil spills from oceans and soil.
- Healthcare & Cosmetics: Replacing synthetic additives in skincare and medicine.
The study also found that the biosurfactant is stable across different temperatures, pH levels, and salt concentrations. It even showed antimicrobial properties, making it a potential ingredient in medical and healthcare applications.
The findings have been published in Food and Bioproducts Processing.
