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ThesisItem Open Access PRODUCTION AND CHARACTERIZATION OF ANTI-DIABETIC AND ACE INHIBITORY PEPTIDES FROM FERMENTED CAMEL MILK(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Pratik Shukla; Dr. Subrota HatiCamel milk contributes many essential nutrients as well as minerals and vitamins. Camel milk fermented with lactic acid bacteria provides greater health advantages, including anti-diabetic, anti-microbial, anti-allergenic, antihypertensive and anti-carcinogenic effects. These health benefits increase the potentials and values of camel milk and its products.ThesisItem Open Access PRODUCTION, PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE AND ANTIMICROBIAL PEPTIDES FROM FERMENTED SHEEP MILK(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) JODHANI KEYUR ASHOKBHAI; Dr. Subrota HatiSheep milk provides nutritional and therapeutic benefits to the human beings. Fermented sheep milk has been shown to have greater health advantages, including antioxidant, antimicrobial, anti-allergenic, antihypertensive and anti-carcinogenic effects.ThesisItem Open Access APPLICATION OF NON-THERMAL PLASMA TECHNOLOGY FOR STERILIZATION OF UHT PACKAGING FILM(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Jadeja Yashrajsinh Bharatsinh; Dr. Sreeja V.Sterilized packaging material is a key component in aseptic processing and packaging of foods. Thermo-plastic polymeric UHT packaging materials such as polyethylene terephthalate, Ethylene vinyl alcohol (EVOH), Tetra Pak, etc. are being increasingly used as packaging films for sterilized foods owing to their flexibility, chemical inertness, transparency, low specific weight etc. Different methods including dry heat, UV irradiation, infrared light, chemicals like hydrogen peroxide and ethylene oxide, and combination of these methods are used for microbial inactivation. But these techniques are not without their limitations. Non-Thermal plasma generated in low pressure conditions is increasingly finding applications for decontamination and sterilization of packaging materials in the food industry. Low Pressure Air Plasma (LPAP) is one such technique. Not much research works have been carried out to check the effect of LPAP on the pathogens on packaging materials. Hence, this study explored the potential of using LPAP for sterilization of UHT packaging films as well as its effect on the viability of food pathogens spiked on the surface of UHT packaging films.ThesisItem Open Access EVALUATION OF SAFETY ASPECTS, PROBIOTIC POTENTIAL AND BIOFUNCTIONAL ATTRIBUTES OF WEISSELLA STRAINS(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Sreya Unnikrishnan; Dr. Sreeja V.Weissella is a relatively new Genus among Lactic Acid Bacteria members. However, it is one of the most common lactic species in various ecological niches. Bacteria belonging to the genus Weissella includes 21 species, which have been isolated from fermented plant-based foods, soil, animal products, human faeces, and the gastrointestinal tract of animals and humans. Aside from their perceived technical role in conventional fermentations, some Weissella strains are being studied as promising probiotics, and W. cibaria strains gaining special attention due to their strong probiotic potential for periodontal disease prevention. Furthermore, they have a wide range of functional and technological properties that can improve the safety, nutritional value, and sensory appeal, Weissella cibaria and Weissella confusa, in specific, have been described as high producers of texturizing exo polysaccharides. In the present study safety aspects, Probiotic potential and biofunctional attributes of Weissella strains isolated from fermented foods such as dahi, idli batter and human faeces was studied.ThesisItem Open Access PURIFICATION AND CHARACTERIZATION OF ACE-INHIBITORY AND ANTIOXIDATIVE PEPTIDES FROM WHEY PROTEIN FERMENTATE(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND-, 2021) Chopada Kevalkumar Dineshbhai; Dr. Subrota HatiWhey protein as a source of good quality bovine milk protein with unique physiological and functional attributes provides opportunities for the food industry to develop functional foods or foods that have potential health benefits. Whey protein fermentate have been shown to provide greater health advantages, including ACE-inhibitory, antioxidative, antimicrobial, enhance immune defense and bone health, anti-allergenic and anti-carcinogenic effects etc.ThesisItem Open Access DEVELOPMENT AND FUNCTIONAL EVALUATION OF SYNBIOTIC CREAMED COTTAGE CHEESE(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Solanki Pintaben Pareshkumar; Dr. Sreeja V.The foods which contain certain health-promoting components which go beyond its basic nutrients are said to be functional foods. The demand for such foods is growing rapidly due to increasing health awareness in people. Foods containing probiotics, prebiotics and synbiotics cover a major segment of the functional food market. Synbiotic foods comprise of a combination of probiotic and prebiotic ingredients in a single product. Prebiotic is intended to improve the survival and/or growth or performance of the probiotic or other beneficial bacteria in the colon, which in turn has a beneficial health effects on the host. Dairy products, especially the fermented category are used as the most popular food matrices for delivery of probiotic cultures. Among them, the cheese matrix, especially the fresh unripened category are considered more suitable for probiotic delivery as it creates a barrier against the highly acidic environment in the gastrointestinal tract and provides a more favourable environment for probiotic survival throughout the gastric transit due to its specific characteristics. Further, being the world’s largest producer of milk, the Indian cheese market holds significant growth potential. The cheese market in India is said to be driven by the increasing use of cheese not only in fast food items but also in traditional Indian recipes, growing working population and their altering food patterns and increasing awareness among consumers about the benefits of cheese which, in turn, is enhancing the demand for cheese. Hence there is ample room for the introduction of fresh category of cheeses such as synbiotic Cottage cheese. In this background, the current study aimed to develop a synbiotic creamed cottage cheese using indigenous probiotic culture.ThesisItem Open Access EVALUATION OF PROBIOTIC CULTURES FOR THEIR POTENTIAL ANTIOBESITY EFFECTS(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Makwana Shrushti Pareshkumar; Dr. J. B. PrajapatiThe study was planned to test the hypothesis that probiotic, whey protein and soy proteins have role to play in modulation of obesity. Potential probiotic cultures which are indigenous, well characterised and fully sequenced were screened on the basis of SCFA production. With respect to propionic acid, out of ten lactic acid bacterial cultures, L. helveticus MTCC 5463 (1.306 μg/ml), L. rhamnosus MTCC 5462 (1.272 μg/ml), L. rhamnosus MTCC 5946 (1.251 μg/ml) and L. rhamnosus MTCC 5945 (1.242 μg/ml) showed higher production. Average higher acetic acid production was shown by S. thermophilus MTCC 5462 (2.975 μg/ml), L. fermentum (2.683 μg/ml), L. rhamnosus MTCC 5462 (2.442 μg/ml) and L. helveticus MTCC 5463 (2.357 μg/ml). In case of butyric acid, L. plantarum (2.103 μg/ml), L. rhamnosus MTCC 25062 (2.073 μg/ml) and L. plantarum (2.064 μg/ml) showed relatively higher production. Overall, L. helveticus MTCC 5463 (V3), S. thermophilus MTCC 5462 (MD2) and L. rhamnosus MTCC 5946 (NS6) were found to be stronger SCFA producers after 24 h of incubation and hence they were selected for further study.ThesisItem Open Access DEVELOPMENT OF RAPID METHODS FOR DETECTION OF COLIFORMS IN MILK(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2020) Gawai Kunal Manohar; Dr. J. B. PrajapatiThe present investigation involved formulation of selective broth for coliforms and E.coli by optimizing the rate of addition of Sodium lauryl sulphate salt, Gentamicin sulphate + Amoxycillin (in 1:1 ratio) and coliform growth factor Cefsulodin by response surface methodology. From the first phase of study, formulation of selective broth for coliforms and E.coli consisting of Sodium lauryl sulphate salt, Gentamicin sulphate + Amoxycillin and Cefsulodin added at the rate of 0.25 g/100ml, 10 ul/100 ml and 312.5 ul/100 ml respectively was optimized. This combination of ingredients along with base composition of broth were able to increase the growth of coliforms. Along with this, it was able to inhibit population of Salmonella typhi ATCC 14028, Enterococcus faecalis ATCC 29212 and Staphylococcus aureus ATCC 25923 up to 2, 22 and 14 cells/ml in 10 h when spiked at 10 cells/10 ml and incubated at 37oC.ThesisItem Open Access PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES DERIVED FROM FERMENTED CAMEL MILK(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Patel Darmishtaben Dipakbhai; Dr. Subrota HatiIn the first phase of the study, eight Lactobacillus cultures i.e. L. fermentum (KGL4, MF951099), L. fermentum (M4, MF951096), L. plantarum (KGL3A, G722814), L. casei (NK9, KR732325), L. rhamnosus (M8, MG027692), L. rhamnosus (M9, MG027693), L. paracasei (M11, MG027695), L. fermentum (M16, MG561928) were studied for the antioxidant activities (ABTS assay, Hydroxyl free radical scavenging assay and Superoxide free radical scavenging assay) and proteolytic activity based on which three Lactobacillus cultures were selected for further study. KGL4 exhibited highest antioxidant activity (64.03%), followed by KGL3A (62.19%), NK9 (61.19%), while M8 showed lowest ABTS assay (44.51%) at 48 h when incubated at 37 ºC. Similarly, KGL4 exhibited highest hydroxyl free radical scavenging activity (64.81%), followed by KGL3A (61.52%), NK9 (56.79%) at 37ºC for 48 h. KGL4 also showed maximum superoxide free radical scavenging assay (57.78 %), followed by NK9 (56.09 %), KGL3A (52.36 %), while M11 showed lowest superoxide scavenging activity (43.73 %) at 37ºC for 48 h.
