Preparation of a Probiotic Fermented Milk Using a Native Isolate of Pediococcus Pentosaceus MTCC 5151

Dinesh, Kumar N. and Renu, Agrawal (2008) Preparation of a Probiotic Fermented Milk Using a Native Isolate of Pediococcus Pentosaceus MTCC 5151. Research Journal of Biotechnology , 3 (4). pp. 28-31.

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Abstract

The present study deals with the preparation of fermented milk which has the potential of a probiotic product. The volatile compounds formed in fermented milk prepared with the Pediococcus pentosaceus MTCC 5151; a potential probiotic culture are determined. The data on gas chromatography - mass spectrometry (GC-MS) analysis of the volatile fractions of the fermented milk were presented. The volatile compounds produced with the addition of probiotic culture were different which were not found in milk or even in fermented milk from commercial culture (as given in the text). Through the literature survey it is known that these compounds have tremendous therapeutic importance and therefore it is evident that the supplementation of probiotic cultures can add up to the flavour, subsequently making the product more desirable to the consumers.

Item Type:	Article
Uncontrolled Keywords:	probiotics; fermented milk
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Aug 2011 05:39
Last Modified:	19 Jul 2012 04:14
URI:	http://ir.cftri.res.in/id/eprint/10429

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