Journal of Pure and Applied MicrobiologyVol. 9 No. 4

Bacterial Succession During Panchagavya Making as Revealed by DGGE Analysis

Biradar Balasaheb Gunwantrao1 and C.R. Patil2

1Department of Biotechnology, University of Agricultural Sciences Dharwad, India. 2Department of Agricultural Microbiology, Institute of Organic Farming, University of Agricultural Sciences Dharwad, India.

Received on 05 May 2015 and accepted on 15 July 2015



Panchagavya is the blend of five ingredients obtained from cow. Making of panchagavya is a microbial process that possibly involves microbial succession. Using culture independent, molecular fingerprinting technique (Denaturing Gradient Gel Electrophoresis), the bacterial community composition, diversity, richness, carrying capacity and population dynamics present at different stages of panchagavya preparations were studied. Panchagavya samples drawn on 15th day exhibited the highest bacterial species diversity while the least diversity was observed in 30 days old sample. Functional organization showed that in all samples, 80 to 95 per cent of bacterial populations were represented only for 20 bacterial species. The average change in bacterial diversity was 17.89 per cent which indicated a medium level of bacterial dynamics present at all the five consecutive stages of panchagavya making. The DGGE analysis of panchagavya clearly indicated microbial succession and high microbial diversity which was functionally even at all the stages of its making.

Keywords : Panchagavya, metagenomics, diversity, denaturing gradient gel electrophoresis.