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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(3): 1628-1638
DOI: https://doi.org/10.20546/ijcmas.2017.603.188


Standardization of Protocol for the Preparation of Linseed Beverage  Using Lactic Acid Bacteria and Yeast
N. Nivetha1*, V.C. Suvarna2 and A.J. Shraddha2
1University of Agricultural Sciences, GKVK, Bangalore, Karnataka, India-560065
2Department of Microbiology, UAS, GKVK Bangalore, Karnataka, India-560065
*Corresponding author
Abstract:

Linseed is one of the most important crops and it has exceptionally high content of Alpha-Linolenic acid, dietary fiber, high quality protein, phytoestrogens and minerals especially phosphorus, magnesium and calcium. To increase the uptake of linseed, value addition is attempted. Standardization of protocol was carried out based on pH, titrable acidity and sensory characteristics for the parameters - seed processing technique, substrate, sugar, inoculum, honey concentrations, incubation temperature and fermentation duration using Lactobacillus acidophilus and Saccharomyces ellipsoideus. Seed processing technique of roasting and powdering, substrate concentration of 10 % and 5 %, sugar concentration of 6.6 % and 10 % with sugar and honey in the ratio of 80:20 and 60:40 were selected for bacterial and yeast fermentation respectively. Incubation temperature of 30°C for 2 days with 8 % inoculum was found to be effective for the preparation of fermented beverage. Based on the experimental results standard protocol was constructed and  fermented beverage is prepared using probiotic organisms Lactobacillus acidophilus, Bacillus mesentericus, Saccharomyces ellipsoideus, Saccharomyces boulardii and lactic acid bacterial isolate. Organoleptic evaluation recorded an overall acceptability of 6.7 to 7.5.  Cost of the beverage ranged from rupees 66.05 - 33.16 due to the variations in amount of recovery.


Keywords: Linseed, Lactic acid bacteria, Saccharomyces, Fermentation.
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How to cite this article:

Nivetha, N., V.C. Suvarna and Shraddha, A.J. 2017. Standardization of Protocol for the Preparation of Linseed Beverage (Fermented) Using Lactic Acid Bacteria and YeastInt.J.Curr.Microbiol.App.Sci. 6(3): 1628-1638. doi: https://doi.org/10.20546/ijcmas.2017.603.188