IIT Guwahati Explores Industrial Applications Of Traditional Assamese Fermented Food 'Panitenga'

GUWAHATI: Researchers from the Indian Institute of Technology (IIT) Guwahati are exploring the industrial value of Panitenga, a traditional fermented food from Assam. Their pioneering research, recently published in the journal Food and Bioproducts Processing, aims at exploring useful bacterial strains that can be used sustainably in different industries.

Panitenga, a staple in Assamese cuisine, is created by fermenting mustard seeds with acidic extracts from mangosteen, tamarind, or lime juice. The fermentation process, which lasts one to two weeks in bamboo containers wrapped in banana leaves, enhances the food's flavor and probiotic properties.

Led by Associate Professor Lalit Mohan Pandey of the Department of Biosciences and Bioengineering, the research group has discovered valuable industrial uses for the bacteria found in Panitenga. Specifically, they identified Bacillus subtilis SMP-2, a species recognized for its production of biosurfactants—biodegradable molecules that provide environmentally friendly alternatives to their conventional chemical counterparts used as soap, detergent, and drug components.

The research points out some key uses for these biosurfactants, including Microbial-Enhanced Oil Recovery (MEOR), oil spill bioremediation, and use in cosmetics and pharmaceuticals. By optimizing some of the environmental parameters, the researchers were able to improve biosurfactant production and prove the ability of the strain to degrade crude oil and also possess antimicrobial activity.

The team is currently working to integrate this process with a hydrophobic biosorbent system in order to enhance oil adsorption, which could change the face of oil spill management in the marine ecosystem. This study not only highlights the rich culinary traditions of Assam but also places the state on the global map as a player in sustainable initiatives.

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