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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 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 6, Issue:7, July, 2017
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2017.6(7): 3850-3863
DOI: https://doi.org/10.20546/ijcmas.2017.607.397


Studies on Exploration of Psyllium Husk as Prebiotic for the Preparation of Traditional Fermented Food “Buttermilk”
K. Deepika Shree, H.W. Deshpande and M.A. Bhate
Department of Food and Industrial Microbiology, Department of Food Science and Technology, College of Food Technology, Vasantrao Naik Marathwada Vidyapeeth, Parbhani –431402(Maharashtra) India.
Department of Microbiology, Shivaji College, Parbhani - 431402 (Maharashtra) India
*Corresponding author
Abstract:

In the following study two LAB cultures were isolated from curd and pickle. The various morphological and biochemical tests were performed. The proximate analysis of Psyllium husk was done followed by assessing of psyllium husk as prebiotics. Psyllium husk was incorporated into Buttermilk and studied the effect of psyllium in the prepared dairy product. Several papers were reviewed to find out psyllium husk role in the prevention and treatment of chronic diseases.


Keywords: Psyllium husk, Prebiotic, Biochemical tests, Lactic acid bacteria.

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How to cite this article:

Psyllium husk, Prebiotic, Biochemical tests, Lactic acid bacteria.Int.J.Curr.Microbiol.App.Sci. 6(7): 3850-3863. doi: https://doi.org/10.20546/ijcmas.2017.607.397
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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