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Use of novel lactic acid bacterial strains with antagonistic activity for the preparation of safe indigenous fermented dairy foods (Dahi and Raita).

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Title Use of novel lactic acid bacterial strains with antagonistic activity for the preparation of safe indigenous fermented dairy foods (Dahi and Raita).
Not Available
 
Creator Varalakshmi S
Balasubramanyam BV
Surendranath B
Bagath M
Rajendran D
 
Subject Animal nutrition
 
Description Not Available
Attempts were made to isolate natural antagonistic lactic acid bacteria (LAB) and
use them in production of dahi and raita for increased safety. Seventy isolates
of LAB were isolated from dahi obtained from different sources. These isolates
were tested for their antagonistic activity against selected pathogenic strains of
Staphylococcus aureus subsp. aureus and Escherichia coli AB 1157 by adopting agar
well assay method. Out of the 70 lactic acid bacterial isolates, 8 were found to have
antagonistic activity against both pathogenic organisms. These isolates achieved
the desired fermentation rate. Dahi produced by these isolates was found accept-
able according to sensory evaluation. The LAB isolates with antagonistic activity
were identified by molecular characterization. It is concluded that the identified
antagonistic cultures were effective in inhibiting the growth of E. coli and
Sta. aureus in dahi and raita.
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Date 2024-05-31T11:51:01Z
2024-05-31T11:51:01Z
2014-01-01
 
Type Journal
 
Identifier Varalakshmi S, Balasubramanyam BV, Surendranath B, Bagath M and Rajendran D. 2014. Use of novel lactic acid bacterial strains with antagonistic activity for the preparation of safe indigenous fermented dairy foods (Dahi and Raita). Journal of Food Safety, 34:26-33.
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http://krishi.icar.gov.in/jspui/handle/123456789/82950
 
Language English
 
Relation Not Available;
 
Publisher Not Available