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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.2018.7(7): 3743-3751
DOI: https://doi.org/10.20546/ijcmas.2018.707.433


Compatibility Assessment of Yoghurt Starters with Indigenous Isolates of Lactobacillus acidophilus for Development of Synbiotic Yoghurt by Checking Different Attributes like Contact Inhibition, Titrable Acidity, Viable Counts and pH
Suman Kandola*
Department of Biotechnology, Deenbandhu Chhotu Ram University of Sciences and Technology (DCRUST), Murthal-132710, India
*Corresponding author
Abstract:

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.


Keywords: Probiotics, Prebiotics, Synbiotics, Titrable acidity, Viable counts
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How to cite this article:

Suman Kandola. 2018. Compatibility Assessment of Yoghurt Starters with Indigenous Isolates of Lactobacillus acidophilus for Development of Synbiotic Yoghurt by Checking Different Attributes like Contact Inhibition, Titrable Acidity, Viable Counts and pH.Int.J.Curr.Microbiol.App.Sci. 7(7): 3743-3751. doi: https://doi.org/10.20546/ijcmas.2018.707.433