AN IMPECCABLE STUDIES ON Bacillus simplex AND ITS INVITRO ANTIOXIDANT PRODUCTION, PRE AND POST EVALUATION OF ANTIOXIDANT INCORPORATION ON FOOD (IDLY)

In this present investigation, the sand sample was collected from Pitchavaram and Boombuhar at Chidambaram District in Tamil Nadu. The sample was brought to the laboratory for microbial analysis. The bacteria Bacillus Simplex species were isolated from the two different sand samples. The isolated bacteria namely, B. simplex was used to antioxidant production using different medium at different temperature and pH. The maximum production was monitored in LB and NA medium the values are 77 % in LB and 68 % in NA. The effect of temperature and pH during antioxidant production the maximum was observed 78 % at 100oC in LB medium, 71% in NA medium and the effect of pH during antioxidant production was resulted, 81% in basic level of pH respectively. The medium was used to identify the antioxidant molecule by TLC with reference compounds namely, vitamins and phenolic compounds. The isolated and identified compound was subjected for FT-IR and SEM to confirm the compound such as antioxidant molecule with standard reports. After the compound was allowed to purification and it was used to incorporate in IDLY to evaluate the nutrients by standard methods. The identified compound is one of the amino group and vitamin based compound to conform during this study and the antioxidant compound was incorporated in IDLY by two ways after and before fermentation to enhance the antioxidants on IDLY. At this study we conclude the high level of antioxidant enrichment was monitored in sample 1. To investigate the nutrients such as Protein carbohydrate cholesterol, minerals, vitamins and energy were high in sample1 then the sample 2 and control has low level of nutrients. The antioxidant compound has maximum level inhibitory activity against selected food associated microbes namely, E. coli, P. aeruginosa, Mucor and A. niger and the compound was to preserve the IDLY on room temperature without microbial contamination at 5 days after incorporation of antioxidant compound. Likewise in our present study, concluded that the isolated antioxidant from Bacillus simplex gave many antimicrobial activity and these the compound is suitable for antioxidant enrichment of food. So it is used for food industries to enhance the antioxidant rich food for naturally. It can be used regularly for our food preservation to avoid the contamination and spoilage.