Record Details

PROBIOTIC POTENTIAL OF PICHIA KUDRIAVZEVII Y01 AND PREPARATION OF FERMENTED WHEY BEVERAGE BY RESPONSE SURFACE METHODOLOGY

Indian Agricultural Research Journals

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Title PROBIOTIC POTENTIAL OF PICHIA KUDRIAVZEVII Y01 AND PREPARATION OF FERMENTED WHEY BEVERAGE BY RESPONSE SURFACE METHODOLOGY
 
Creator HELNA PIOUS
PARVATHY SHINE
ARCHANA CHANDRAN
 
Subject ginger
Pichia Kudrivzevii
probiotic
whey
yeast
 
Description This study conducted in the year 2022 aimed to the evaluation of probiotic potential of yeast Pichia kudriavzevii Y01 obtained from traditionally prepared fermented milk and develop a probiotic functional whey beverage using this lactose-fermenting yeast by employing response surface methodology (RSM). The probiotic properties of Pichia kudriavzevii Y01, including bile tolerance, acid tolerance, temperature tolerance, autoaggregation, and bacterial cell hydrophobicity, were assessed to determine its suitability for probiotic applications. Yeast strain exhibited remarkable acid, bile and temperature tolerance and showed good auto-adhering potentiality with a value index of greater than 85%. Additionally, the study focused on the development of a probiotic whey beverage enriched with ginger extract to enhance its sensory appeal. Response surface methodology was usedto optimize the fermentation conditions, ensuring a well-balanced flavour profile that meets consumer expectations. Significant correlation models were established with the coefficient of correlation (R2) greater than 0.9. The study revealed that Pichia kudriavzevii Y01 exhibited excellent probiotic potential, making it an ideal candidate for delivering probiotic benefits. Furthermore, the developed probiotic whey beverage, enriched with ginger extract, was sensorially acceptable and met the consumers’ preferences.
 
Publisher Acharya N. G. Ranga Agricultural University, Guntur
 
Date 2024-03-31
 
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/152025
10.58537/jorangrau.2024.52.1.12
 
Source The Journal of Research ANGRAU; Vol. 52 No. 1 (2024): The Journal of Research ANGRAU ; 103-112
0970-0226
10.58537/jorangrau.2024.52.1
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/TJRA/article/view/152025/54649
 
Rights https://creativecommons.org/licenses/by-nc-sa/4.0