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Sprouts are made from different sources such as mung, matki, chana, and vata in India. It is absolutely nutritious and wealthy in proteins pushes human flourishing and is eaten up by all class of individuals. In India, the sprouts are on a standard level included at home or made on little scale and sold in neighbourhood grandstands in open condition by little 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, Escherichia coli, Staphylococcus aureus, Salmonella paratyphi A, Salmonella typhi and Aspergillus niger were present.
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