Identification and Characterisation of Microorganism Isolated From The Packed Sprouts in Chennai

Sprouts are made from different sources such as mung, matki, chana, and vata in  India .It is highly nutritious and rich in enzymes promotes human health and is consumed by all class of people. In India, the sprouts are mainly prepared at home or produced on small scale and sold in local markets in open condition by small units. The microbiology of the packed sprouts is studied less in India and especially in Chennai. Thus the study was formed with an objective to identify and characterise the microorganisms from the packed sprouts in India.The microorganisms were identified by the standard morphological and biochemical characterisitics. Pseudomonas aeruginosa, E.coli, Staphylococcus aureus, Salmonella paratyphi A ,Salmonella typhi and Aspergillus niger were present .