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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.
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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.2017.6(7): 558-568
DOI: https://doi.org/10.20546/ijcmas.2017.607.067


Optimization of Lactobacillus casei and Inulin Levels in the Preparation of Synbiotic Whey Beverage Using Response Surface Methodology
M.Dharani Kumar1*, A.K. Beena2, Mohammed Davuddin Baig3
1National Dairy Research Institute, Karnal, Haryana, India
2Department of Dairy Microbiology, College of Dairy Science and Technology, Mannuthy, Kerala Veterinary and Animal Sciences University, Kerala, India
3College of Dairy Science and Technology, Mannuthy, Kerala Veterinary and Animal Sciences University, Kerala, India
*Corresponding author
Abstract:

Synbiotics are the synergistic combination of probiotics and prebiotics which helps in accomplishment of health benefits in host. Whey is a nutrient rich by-product of dairy industry which is not being utilized properly and disposed. The present work is designed to standardize the procedure for preparation of synbiotic beverage utilizing whey. In this study Lactobacillus casei NCDC 298 was used as the probiotic organism and inulin was used as prebiotic. The level of inoculum and prebiotic was optimized using the Response Surface Methodology (RSM) (Design expert® software version 9.0.4.1). Accordingly the rate of inoculum and level of inulin was fixed as 1.53 and 0.69 per cent respectively. Based on sensory evaluation, the level of sugar and flavour emulsion was fixed as 11% and 0.03% respectively. Inulin supplemented pasteurized whey was inoculated with 1.53% of inoculum and kept for fermentation at 37ºC/16h. After fermentation, fixed levels of sugar and flavour emulsion was added and then stored under refrigeration temperature.


Keywords: Synbiotics, Response Surface Methodology, Probiotics.
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How to cite this article:

Dharani Kumar, M., A.K. Beena, Mohammed Davuddin Baig. 2017. Optimization of Lactobacillus Casei and Inulin Levels in the Preparation of Synbiotic Whey Beverage Using Response Surface MethodologyInt.J.Curr.Microbiol.App.Sci. 6(7): 558-568. doi: https://doi.org/10.20546/ijcmas.2017.607.067