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2016 - 20182
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Subject: Dairy Microbiology × End date: 2018 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    MICROBIOLOGICAL CHARACTERISTICS OF KUMISS PRODUCED FROM COW’S MILK
    (KARNATAKA VETERINARY ANIMAL FISHERIES SCIENCES UNIVERSITY., 2018-07) SHIVARAJ SHIVASHIMPAR B. Tech (D.Tech; . RAMACHANDRA, B.
    Kumiss is an effervescent acidic, alcoholic fermented, milky white or greyish liquid made primarily from mare’s milk. Kumiss has health benefits as it contains prebiotics like inulin. It is limited to the places like central Asia, Russia, Eastern Europe etc. due to its limited technological information and unavailability of mare’s milk and Kumiss as a product itself in certain parts of the world. In the present study an attempt was made to prepare Kumiss from cow’s milk. The lactic isolates like lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp
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    ThesisItemOpen Access
    PERFORMANCE EVALUATION OF ANTIBIOTIC RESISTANCE PROBIOTIC LACTIC ACID BACTERIAL ISOLATES IN THE PREPARATION OF DAHI
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2016-09) MADHUSUDAN, N. M.; MANJUNATHA, H.; R. PRABHA; LALITH ACHOTH; KEMPANNA, C,); ARUN KUMAR, H.
    Dahi is an indigenous fermented milk product, prepared using lactic culture. The present study contributed to preparation of dahi by using probiotic lactic isolates with antibiotic resistant property. The dahi samples of 24 numbers were collected from the different BBMP zones of Bengaluru. The samples showed the presence of lactococci, streptococci leuconsotoc and lactobacilli ranging from 4.89 to 5.98 log10 cfu/g. Among 82 lactic isolates, 43 isolates showed better activity in milk, acidity and DMC. The maximum acid and bile tolerated isolates 14 numbers were phenol and genotypically identified as L.lactis ssp. lactis (1) and L.lactis ssp. lactis bv diacetylactis (1), among the 3 lactobacilli isolates L.plantarum (1), L.fermnetum (1) and L.helviticus (1) in case of leuconostocs isolates as L. mesentroides ssp. mesentroides (2) and all the streptococci as S.thermophilus (5). Out of the genotypically confirmed 12 isolates, only 5 isolates showed resistance to antibiotics, such as pencillin, vancomycin, tetracyclin, gentamycin and steptomycin. For commercial requirements the cultures functional properties such as diacetyl, EPS, early set time, acidity and DMC were also determined. The isolates Lactococcus lactis ssp. lactis bv diacetylactis LL10; Streptococcus thermophilus ST14; Leuconostoc mesenteroides ssp. mesenteroides LE4 and Lactobacillus plantarum LB2 fulfill all these requirements. Probiotic dahi prepared using heat treated whole milk with 0.75%, 1%, 1.5% and 2% inoculum. The dahi with 1% inoculum scored more with overall acceptability. The probiotic dahi showed 3 days of shelflife at ambient temperature (24+1°C) and upto 7 days at refrigeration temperature (7+1°C) with probiotic count of 6.48 and 6.50 log10cfu/g.