Morphological Characterstics of Bacterial and Fungal isolates of Horse Gram and green Gram Sprouts

Sprouts are the rich source of proteins, vitamins, minerals and fibre. Alfalfa sprouts contain Ferrous, Magnesium, Chlorophyll, 8 essential amino acids, fibre and the vitamins like A, B2, C and D. Nutritional quality of seeds is improved by germination, due to the breakdown of carbohydrates, lipids and storage proteins, into smaller and digestible nutrients, during the complex metabolic process. Further, during the germination process, the anti-nutritional factors will either get reduced or disappear. In University of Agricultural Sciences, Department of Agricultural Microbiology, an experiment was conducted by K. V. K., Bengaluru, during the year 2009-2011 to find the morphological characteristics of fungal and bacterial isolates of green gram and horse gram sprouts. The experiments resulted to show that, the bacterial isolates produce end ospores and these were designated as isolate one. Round, small, water droplets like colonies, which are negative for end ospore formation were designated as isolate two. Medium sized, yellow pigmented colonies were also found to be negative for sporulation and, they were designated as isolate three. Then, the fungal colonies that are found to be positive for sporulation are designation as isolate one. Colonies with velvety surface and green colour produces spores and they are designated as isolate two. The colonies that are positive for sporulation and in greyish to black colour were designated as Isolate three