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RB acknowledges the research associate fellowship provided by the Council of Scientific and Industrial Research (CSIR). The authors acknowledge the contributions ofDr. SVN Vijayendra, Dept. Microbiology and Fermentation Technology for critical comments and suggestions. Authors acknowledge the kind approval of the Director, CSIR‐CFTRI Mysuru, for this work. This manuscript has been approved by planning, monitoring, and coordination (PMC) section, CFTRI‐CSIR vide approval number PMC/2020‐21/122.