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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 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 1811-1831
DOI: https://doi.org/10.20546/ijcmas.2020.908.208


Screening of Yoghurt Cultures for their Potential Proteolytic, Antioxidant and Probiotic Properties
Jagrani Minj1, Brij Pal Singh2 and Shilpa Vij3*
1Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
2Department of Food Science and Technology, University of Nebraska-Lincoln, USA
3Department of Microbiology, School of Science, RK University Rajkot, India
*Corresponding author
Abstract:

All the yoghurt cultures (10 Streptococcus thermophilus and 10 Lactobacillus bulgaricus ssp. delbrueckii) have been seen for the proteolytic activity with highest value ST 144 (113.47 ± 0.91 μg serine mL-1) and LB 144 (201.11 ± 0.74 μg serine mL-1). Among all the yoghurt cultures, S. thermophilus 144 (ST 144) and L. bulgaricus 144 (LB 144) have shown good viability at low pH (1.0) and survivability in bile salt concentration up to 3%. Cell surface hydrophobicity has been noted significantly (P<0.05) higher in n-hexadecane (52.02 ± 0.13%) for ST 144 and in o-xylene (61.91 ± 0.44%) for LB 144. The best results for antimicrobial activity against test pathogens and positive bile salt hydrolase activity in the presence of sodium taurodeoxycholate have also been observed in these cultures. Yoghurt cultures ST 144 and LB 144 had the highest antioxidative activity 78.30 ± 0.12, and 76.13 ± 0.12 UmL-1, respectively. In conclusions, yoghurt cultures ST 144 and LB 144 exhibited the promising probiotic properties with additional functional properties such as antioxidant and proteolytic activity.


Keywords: Probiotic, Proteolytic, Yoghurt culture, Antioxidant
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How to cite this article:

Jagrani Minj, Brij Pal Singh and Shilpa Vij. 2020. Screening of Yoghurt Cultures for their Potential Proteolytic, Antioxidant and Probiotic Properties.Int.J.Curr.Microbiol.App.Sci. 9(8): 1811-1831. doi: https://doi.org/10.20546/ijcmas.2020.908.208