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PREPARATION OF A NOVEL CARBONATED FERMENTED PROBIOTIC DAIRY BEVERAGE USING Lacticaseibacillus rhamnosus AND Candida krusei as CO-CULTURES

Indian Agricultural Research Journals

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Title PREPARATION OF A NOVEL CARBONATED FERMENTED PROBIOTIC DAIRY BEVERAGE USING Lacticaseibacillus rhamnosus AND Candida krusei as CO-CULTURES
 
Creator M.K. ANJALI*, ATHIRA SURESH, ARCHANA CHANDRAN*, C. ANKITHA ANTO, HELNA PIOUS and S. ARCHANA
 
Subject : Carbonated dairy beverage, Fermented milk, Lactic acid bacteria, Probiotics, Yeast
 
Description The study aimed to create a novel carbonated fermented probiotic dairy beverage by employing a co-culture of Lacticaseibacillus rhamnosus ADMH2 and Candida krusei ADMY 29. The resilience of both strains to acidic and bile environment along with gelatinase activity and cell hydrophobicity were assessed to ensure their suitability for probiotic applications. Optimal co-culturing was achieved with a 1:3 ratio of Lacticaseibacillus rhamnosus ADMH2 to Candida krusei ADMY 29 revealing remarkable attributes like protease activity, extracellular polysaccharide production and antimicrobial activity with minimal setting time. This synergistic co-culture was employed to create a carbonated probiotic dairy beverage in a delightful vanilla flavor. The product showed sustained probiotic and yeast counts (above 6.0 logCFU/mL).
 
Publisher Acharya N. G. Ranga Agricultural University, Guntur
 
Date 2024-03-26
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/TJRA/article/view/148739
10.58537/jorangrau.2023.51.4.17
 
Source The Journal of Research ANGRAU; Vol. 51 No. 4 (2023): THE JOURNAL OF RESEARCH ANGRAU, Vol. 50 (4) October- December, 2023.; 149-158
0970-0226
10.58537/jorangrau.2023.51.4
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/TJRA/article/view/148739/53978
10.58537/
 
Rights https://creativecommons.org/licenses/by-nc-sa/4.0