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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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20121
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Subject: Dairy Microbiology × Author: GOSWAMI, RIPAN × End date: 2018 × Start date: 2000 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    COMPARATIVE STUDY OF Lactobacillus rhamnosus MTCC 5462 and Lactobacillus helveticus MTCC 5463 FOR FOLATE AND BIOTIN PRODUCTION IN FERMENTED MILK
    (AAU, Anand, 2012) GOSWAMI, RIPAN; Prajapati, J. B.
    Fermented milks are of great importance worldwide because of their nutritional, organoleptic, health and shelf-life properties. Current trends of changing consumer needs indicate a great opportunity for innovations and developments in the fermented milks by incorporation of the selected probiotic strains to enhance their health status. Two indigenous probiotic strains, viz. Lactobacillus helveticus MTCC 5463 and Lactobacillus rhamnosus MTCC 5462 were studied for their effect on the various nutritional properties, with the main objective to evaluate biotin (vitamin H) and folic acid production. The study involved three probiotic fermented milks, one containing Lactobacillus helveticus MTCC 5463 (A), Lactobacillus rliamnosus MTCC 5462 (B) and third (C) was a co-cultured product containing both the probiotic strains fermented at 37°C. With the increasing fermentation time, titratable acidity of all the probiotic fermented nulks increased rapidly from 0.17% to 2.23% and on the other hand pH values were found to be decreasing from 6.68 to 3.27. Average lactobacilli log cfu/ml (viable) count on MRS medium varied from 6.29 to 8.18 after 12 h to 7.19 after 24 h of fermentation The gross compositional differences between the three products A, B and C were observed to be non-significant for protein, fat, ash, moisture and total solids contents, however minor changes were seen in some constituents after fermentation when compared to unfermented milk. A significant effect of fermentation by probiotic bacteria in soluble calcium was observed; it increased from 46.65 to 153.25,149.50 and 162.35mg/100gm in product A, B and C respectively. Total calcium remained unchanged, rather magnesium and phosphorus concentration increased slightly from 17.37 to 19.20, 148.75 and 174.25mg/100gm respectively. Volatile fatty acids were synthesized by Lactobacillus helveticus MTCC 5463 (6.80mg/gm lactic acid, 0.02mg/gm acetic acid and 0.11mg/gm butyric acid), Lactobacillus rhamnosus MTCC 5462 (6.48mg/gm lactic acid, 0.01mg/gm acetic acid and 0.11mg/gm butyric acid after 24 h fermentation. The co-cultured product had 9.50mg/gm lactic acid, 0.03mg/gm acetic acid and 0.08mg/gm butyric acid. Lactobacillus helveticus MTCC 5463 was found to be the highest producer of folic acid as estimated by HPLC and microbiological assay. After 24 h of fermentation the folic acid concentration estimated by HPLC was 123.03,95.55 and 105.2µg/L, while microbiological assay showed it to be 141, 115 and 124µg/L in fermented milks A, B and C respectively. On an average HPLC analysis results were lower than microbiological assay. Amount of biotin produced during fermentation was determined using commercial ELISA kit. Milk had 0.18µg/gm of biotin, which increased to 0.23µg/gm by Lactobacillus helveticus MTCC 5463. Lactobacillus rhamnosus MTCC 5462 utilized biotin from the medium, therefore the concentration was found to be decreasing with the increasing fermentation time from O.18µg/gm to 0.14 and 0.09µg/gm after 12 and 24 h respectively. It could be concluded that the probiotic cultures could be utilized to prepare the fermented milk rich in folate and higher soluble calcium.