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In fermentation with herbs as the base medium, it was observed that certain phytoconstituents affect the pace of fermentation. Trachyspermum ammi is a common ingredient in many herbal based fermentation products especially in Ayurvedic system of medicine. Thymol constitutes 40-50% of the volatile oil in this herb. Thymol is known to be nihibitory lactic acid fermentation. Evaluation of the effect of Thymol in alcoholic fermentation was undertaken Varying concentrations of Thymol 0.3, 0.1 anddoi:10.5958/2277-9396.2014.00342.0 fatcat:lmxrzjskbfcg5betvlcctdbe2i