MICROBIAL ANALYSIS AND IDENTIFICATION OF PANCHAGAVYA MICROBIOTAH.B. BABALAD, DEEPA, G. SREENIVASULU AND SHEETALAbstract Panchagavya is a fermented product made from a mixture of five key components obtained from cows: urine, milk, ghee (Clarified butter), curd, and dung. Furthermore, investigations demonstrated the existence of various beneficial microorganisms in panchagavya, including Actinomycetes, bacteria, and fungus, which play an important role in crop development and soil production. The proteolytic characteristics of Panchagavya were studied in this work utilizing a commercially available Skim Milk Agar (SMA). ZBDS17, a proteolytic bacterium, was successfully isolated. Using 16s rDNA sequencing, it was discovered that ZBDS17 belongs to the Bacillus spp. biofertilizer group. Panchagavya pro-agricultural role was validated by this observation. The current research contains original data, and it is critical to establish a new research field dedicated to revealing hidden or dormant Vedic biotechnological principles such as Panchagavya. |