Microbial profile of stored jaggery: A traditional Indian sweetener

Abstract

Jaggery is a traditional unrefined sugar, prepared by processing of sugar cane juice. Jaggery storage conditions are usually unhygienic and culminate in change of colour, texture, taste, hardness and flavor of jaggery. The bacterial microflora were isolated on plate count agar from four jaggery samples collected at different stages of stored jaggery. Out of nine isolates, five gram negative rods, one gram positive rod, two gram negative cocci and one gram positive cocci were identified on the basis of morphological, physiological and biochemical characteristics. On the basis of biochemical and carbohydrate utilization test, these isolates were identified as genera of Alcaligenes, Xanthomonas, Acinetobacter, Enterococcus, Corynebacterium, Alteromonas, Micrococcus and Bordetella. Antimicrobial susceptibility test showed multiple resistance against ten different antibiotics. These microbes may be harmful to humans health who consume jaggery in their diet.