BACTERIAL FERMENTATION TECHNOLOGY FOR PRODUCTION OF HIGH QUALITY 'OFF-ODOUR-FREE' WHITE PEPPER FROM MATURED GREEN PEPPER (PIPER NIGRUM L)

摘要

The present invention "Bacterial fermentation technology for production of off- odour-free white pepper from matured green pepper (Piper nigrum L)" describes a fermentation process for production of white pepper using bacterial isolates from black pepper sources. The process includes incubation of bacterial species with matured green pepper at an ambient temperature and pH for about five days and finally three days drying the white pepper obtained after mechanical removal of pericarp. The white pepper thus obtained is found to be free from compound skatole, responsible for fecal odour and with less microbial load.