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Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties using response surface methodology.
Vrinda, R. and Louella Concepta, Goveas and Maya, Prakash and Prakash, M. Halami and Bhaskar, N. (2014) Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties using response surface methodology. Journal of Food Science and Technology, 51 (11). pp. 3050-3060. ISSN 0022-1155
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Journal of Food Science and Technology November 2014, Volume 51, Issue 11, pp 3050.pdf - Published Version Restricted to Registered users only Download (1MB) |
Abstract
Enterococcus faecium MTCC 5695 possessing potential probiotic properties as well as enterocin producing ability was used as starter culture. Effect of time (12–24 h) and inoculum level (3–7 %v/v) on cell growth, bacteriocin production, antioxidant property, titrable acidity and pH of curd was studied by response surface methodology (RSM). The optimized conditions were 26.48 h and 2.17%v/v inoculum and the second order model validated. Co cultivation studies revealed that the formulated product had the ability to prevent growth of foodborne pathogens that affect keeping quality of the product during storage. The results indicated that application of E. faecium MTCC 5695 along with usage of optimized conditions attributed to the formation of highly consistent well set curd with bioactive and bioprotective properties. Formulated curd with potential probiotic attributes can be used as therapeutic agent for the treatment of foodborne diseases like Traveler’s diarrhea and gastroenteritis which thereby help in improvement of bowel health.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Enterococcus faecium . Probiotic curd . Optimization . Co cultivation . Food borne diseases |
| Subjects: | 600 Technology > 01 Medical sciences > 07 Food borne disease 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods |
| Divisions: | Food Microbiology Meat Fish and Poultry Technology Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Jan 2015 05:46 |
| Last Modified: | 21 Dec 2016 12:41 |
| URI: | http://ir.cftri.res.in/id/eprint/11684 |
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