National Academy of Agricultural Sciences (NAAS)
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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 |
Yogurt is produced by culturing with the lactic-acid producing bacteria Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Additional probiotic cultures can be added for the purpose of conferring their presumptive health benefits. Different starter strains Streptococcus thermophilus NCDC 74 (ST-74), Streptococcus thermophilus NCDC 311 (ST-311), Lactobacillus delbrueckii ssp. bulgaricus NCDC 9 (LB-9) and Lactobacillus delbrueckii ssp. bulgaricus NCDC 305 (LB-305) were comparatively evaluated for the compatibility with probiotics lactobacillus acidophilus NCDC 13 (LA-13), Lactobacillus acidophilus NCDC 291(LA-291) to find out a desirable combination for the development of synbiotic yoghurt, by checking different attributes like contact inhibition, titrable acidity, viable counts and pH. LA-13 shows more increment in the count during co-culturing with LA-291. Although LA-291 has more acid producing ability than LA-13, there is no considerable difference between the titrable acidity of these two. Further the increment in the count of LA-13 was higher with the combination LB-09 + ST-74 than all other combinations. This study suggest the importance of incorporation of starter strains during preparation of synbiotic yoghurt with selected Lactobacillus acidophilus isolate as it increases the viability of probiotic strain during storage of food product and also improves the product characteristics.
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