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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11684/
http://dx.doi.org/10.1007/s13197-012-0821-x
 
Title Optimization of conditions for probiotic curd formulation
by Enterococcus faecium MTCC 5695 with probiotic
properties using response surface methodology.
 
Creator Vrinda, R.
Louella Concepta, Goveas
Maya, Prakash
Prakash, M. Halami
Bhaskar, N.
 
Subject 07 Food borne disease
02 Fermented foods
 
Description 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.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11684/1/Journal%20of%20Food%20Science%20and%20Technology%20November%202014%2C%20Volume%2051%2C%20Issue%2011%2C%20pp%203050.pdf
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