Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties using response surface methodology.

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.