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Research Group : Food and environmental Safety Group
| Group composition |
CURRENT RESEARCH PROGRAMME OF THE GROUP |
| work done so far |
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| Group Composition |
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| Current Research Programme of the Group |
- Popularization of mushroom (oyster milky and button) as cottage industry and cultivation of Ganoderma/Reishi medicinal mushroom on low cost substrate
- Bio-pesticide formulation and application in wheat
- Development of probiotic foods and bio-preserved food
- Strengthening of NIFA Food Testing Laboratory for provision of analytical services to NIFA
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| Work done so far |
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- Optimized mushroom (Oyster, Button and Milky) cultivation technology at NIFA.
- Optimized mushroom spawn (Oyster, Button and Milky) production technology at NIFA.
- Popularized mushroom cultivation technology in Khyber Pakhtunkhwa (KP), upper Punjab and Baluchistan.
- Ganoderma medicinal mushroom was successfully cultivated on low cost substrate at NIFA.
- NIFA Ganoderma mushroom was phytochemically analyzed for biologically active constituents and confirmed/quantified Triterpenoids, polyphenols, minerals and vitamins.
- Three lactic acid bacterial strains (NIFA-1, NIFA-2 and NIFA-3) were identified for the production of bio-preservatives
- Bacteriocin obtained from selected strains was proven as strong inhibitor of food pathogens. The purified bacteriocin was freeze dried and used as bio-preservative on selected fruits which has extended their shelf life.
- These Selected strains were further characterized for probiotic potential shown good features for probiotics NIFA-N2 was applied probiotic culture for the development of probiotic yoghurt. Similarly, NIFA-N1 was applied as culture for lactic cheese development
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