Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk |
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Authors: | Sistla Venkata Naga Vijayendra Ramesh Chander Gupta |
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Institution: | 1. Dairy Microbiology Division, National Dairy Research Institute, (Indian Council of Agricultural Research), Karnal, 132001, India 2. Food Microbiology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020, India
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Abstract: | We report here for the first time variations in the viability and biochemical activity of dahi and yoghurt cultures, when grown together with therapeutic cultures, such as Lactobacillus acidophilus I and Bifidobacterium bifidum R, in buffalo skim milk. Nearly one log reduction in mesophilic lactic count was observed in dahi supplemented with probiotic cultures after 18 h of incubation at 30 °C. Associative growth increased the titratable acidity (TA) of dahi marginally (from 0.93 to 1.18 % lactic acid) but reduced the TA in yoghurt (from 1.68 to 1.44 % lactic acid). Probiotic culture supplementation reduced volatile acidity (VA) (from 36.0 to 15.8 ml) and diacetyl (from 4.05 to 2.80 ppm) and tyrosine (from 0.46 to 0.36 μg tyrosine/g curd ) content in dahi, whereas it increased VA (from 8.2 to 8.6 ml of 0.01 % NaoH/50 g) and acetaldehyde (from 28.4 to 34.6 ppm) production in yoghurt. Based on these results, the associative growth had no effect on proteolytic activity of probiotic yoghurt. |
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