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Formulation and analysis of probiotic Bacillus licheniformis MCC 2514 infused osmo dried carrot
Rohith, H. S. and Ishrat Jahaan, Peerzade and Attar Singh, Chauhan and Prakash Motiram, Halami (2025) Formulation and analysis of probiotic Bacillus licheniformis MCC 2514 infused osmo dried carrot. Journal of Food Science and Technology. pp. 1-13.
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Abstract
Dehydration is one of the oldest methods of food preservation and represents a crucial aspect of food processing. In this study, less studied probiotic Bacillus was formulated into a non-dairy food product, and the analysis was assessed by supplementing probiotic Bacillus licheniformis MTCC 2541 into carrot shreds, and it was dried at 60 °C. The moisture was brought to 8–10% and water activity was about 0.639 ± 0.001aw and 0.473 ± 0.005aw for probiotic-infused osmo-dried carrot shreds (PIODCS) and unblanched dried carrot shreds (UDCS), respectively. A total phenol decrease of 48.71 mg/ GAE was observed in PIODCS compared to UDCS. Chlorogenic acid and the other five major polyphenols were detected in both dried samples. The α-carotene in PIODCS was detected at about 0.339 ± 0.0 mg/mg extract and UDCS was 0.565 ± 0.0 mg/mg extract. The viability of Bacillus was retained in all three storage conditions after 20 weeks about 7.23 ± 0.02, 6.81 ± 0.07, and 6.58 ± 0.03 log CFU on -20 ℃, 4 ℃, and R.T condition, respectively. Probiotic-infused car- rot shreds have also shown considerable antimicrobial activity against food pathogens. The data obtained from this study suggest that B. licheniformis has excellent viable stability when supplemented with an osmo-dried carrot.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Bacillus · Non-dairy · Health benefits · Functional food, Carrot |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration |
| Divisions: | Food Microbiology Lipid Science and Traditional Foods |
| Depositing User: | Somashekar K S |
| Date Deposited: | 25 Jun 2025 06:32 |
| Last Modified: | 25 Jun 2025 06:32 |
| URI: | http://ir.cftri.res.in/id/eprint/19612 |
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