Vol. 6, Issue 1 (2018)
Growth study of solid state fermented lactic cultures
Author(s): Akshaykumar, Prabha R and Ramachandra B
Abstract: Various dhals such as raw Bengal gram dhal, roasted Bengal gram dhal, black gram dhal, green gram dhal, hyacinth dhal (Avarae bele), masoor dhal, red gram dhal, and soya bean dhals for growing lactic cultures, after screening for bacterial spores. Among dhals, screened black gram dhal showed lowest spore count of 1.52 log10 cfu/g. Hot air oven exposure of black gram dhal at 1000C for 1 h and sterilization at 1210C for 30 min completely destroyed the spores. Maximum viable counts of dahi 8.41 log10 cfu/g while yoghurt 8.98 log10 cfu/g and acidophilus cultures 9.47 log10 cfu/g were obtained when black gram dhal containing 1:0.8 of moisture was supplemented with 1% level of skim milk powder, ash gourd, carrot and tomato juices as they provided growth promoting agents. In order to find the optimum growth period for good biomass of lactic culture, 1% supplemented black gram dhal was inoculated with 1% dahi, yoghurt and acidophilus cultures respectively and incubated at optimum temperature of 300C in case of dahi culture, 370C for yoghurt and acidophilus. The viable counts obtained at every 6 h up to 48 h, revealed that, at 24 h of incubation the counts were maximum such as 8.51, 9.03 and 9.57 log10 cfu/g for dahi, yoghurt and acidophilus cultures, respectively.
Pages: 1123-1125 | 663 Views 57 Downloads
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How to cite this article:
Akshaykumar, Prabha R, Ramachandra B. Growth study of solid state fermented lactic cultures. Int J Chem Stud 2018;6(1):1123-1125.
