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Screening of sugar tolerant fast growing lactic acid bacteria for preparation of misti dahi: Sugar tolerating lactic acid bacteria for misti dahi

Indian Agricultural Research Journals

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Title Screening of sugar tolerant fast growing lactic acid bacteria for preparation of misti dahi: Sugar tolerating lactic acid bacteria for misti dahi
 
Creator Majumder, Reshab
Himanshu
Manorama Kumari
Shaik Abdul Hussain
Behare, Pradip Vishnu
 
Subject Lactic acid bacteria, Sugar tolerance, Misti dahi, Textural attributes, Rheology, Sensory properties
 
Description Misti dahi, a popular fermented milk product in eastern India, is experiencing growing demand across the country. To meet the increasing demand, it is essential to identify sugar-tolerant starter cultures that can ensure more desirable and consistent fermentation outcomes while minimizing the risk of fermentation failure. This study aimed to isolate, screen, and identify sugar-tolerant cultures suitable for misti dahi production. Out of ten isolated cultures, S. thermophilus MD3 exhibited remarkable tolerance to high sugar concentrations of up to 20% in milk without compromising cell viability and curdling time. Moreover, it consistently produced misti dahi of superior quality in terms of physicochemical, microbiological, textural, sensory, and rheological attributes. The isolated S. thermophilus MD3 culture holds potential for commercialization in misti dahi production.
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2024-02-23
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/138966
 
Source Indian Journal of Dairy Science; Vol. 77 No. 1 (2024): Jan Feb 2024
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/138966/54013