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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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ThesisItem Open Access IN-VITRO EVALUATION OF PROBIOTICS ON ORAL HEALTH(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Shilpa Sasikumar Nair; Dr. J. B. PrajapatiProbiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. In the last few decades, there is an increased demand worldwide for the products containing probiotic. Recently, the potential application of probiotics to maintain oral health and treat oral diseases has gained attention of several researchers. Although only few clinical studies have been conducted, the results to date suggests that the probiotics and its products can not only be used to prevent and treat oral infections but also to maintain the overall oral health. Considering this fact, the present study was planned to evaluate five potential probiotic strains for oral health by in-vitro tests and by developing model dental cream.ThesisItem Open Access STUDIES ON ENHANCING THE SHELFLIFE OF FERMENTED MILKS(AAU, Anand, 2004) BEHARE, PRADIP V.; Prajapati, J. B.Poor shelf-life of fermented milk hamper their commercial exploitation. Many ways are available to improve shelf-life of fermented milks, but they require compromise with either product quality or starter bacteria. The present investigation was planned to standardize the process for buttermilk manufacture and subsequently, enhance its shelf life by heat treatment, with possibility of maintaining live beneficial bacteria in the product. Initially, incorporation of three different levels of mozzarella cheese whey at 10, 20 and 30 % were tried. Addition of whey at 20 % level in to milk did not affect flavour, body and texture of the curd. A combination of Str. thermophilus MD2, Str. thermophilus Di6 and Lactobacillus acidophilus V3 was used to ferment milk. To select the heat treatments, survivability of the cultures (MD2, Di6 and V3) against different heat treatments were tried. The treatment 55°C for 5 min and 60°C for 5 min left sizable viable population, while 70°C for 5 min was drastic for the cultures. The shelf-life of control (Ti) and treated [55°C for 5 min (T2), 60°C for 5 min (T3) and 65°C for 5 min (T4)] buttermilk was studied at room (37±2°C) and refrigeration temperature (7±2°C) on the basis of sensory, chemical and microbial changes. In sensory changes, flavour was the deciding factor for shelf-life and decreased during the storage gradually at 7±2°C and rapidly at 37±2°C. Body, texture, colour and appearance scores were not affected during storage. Based on sensory attributes, Ti and T2 remained acceptable for 1 day while T3 and T4 were acceptable for 2 days at room temperature. In case of refrigerated storage, Ti and T2 remained acceptable for 21 and 28 days, respectively whereas T3 and T4 remained acceptable even on 35th day. Titratable acidity increased gradually during storage at 7±2°C and sharply at 37±2°C. The similar but opposite trend was seen in pH. FFA and soluble nitrogen increased at faster rate at 37±2°C and steadily at 7±2°C. However, they did not correlate with other changes. Total lactic count of fresh buttermilk was 65.17 x 107 cfu/ml, which reduced to 33.3 X lO7 cfu/ml by T3 and significantly reduced to 27.4 x 107 cfu/ml by T4. At room temperature storage lactic count significantly increased, while at 7±2°C it remained almost stable. The lactobacilli count during the storage at 37±2°C increased sharply, whereas, it remained unchanged at 7±2°C. The survival rate in T3 was 35 % whereas 99.7 % destruction was given by T4. Yeast and mold significantly reduced by T3 and T4. However, T2 was not sufficient to kill yeast and mold. This group was the main culprit in spoiling the product. Results of pilot scale study in a commercial dairy plant gave a shelf life of 15 days for control and 25 days to buttermilk heat treated at 60°C for 5 min.ThesisItem Open Access STUDIES ON ENHANCING THE SHELFLIFE OF FERMENTED MILKS(AAU, Anand, 2004) BEHARE, PRADIP V.; Prajapati, J. B.Poor shelf-life of fermented milk hamper their commercial exploitation. Many ways are available to improve shelf-life of fermented milks, but they require compromise with either product quality or starter bacteria. The present investigation was planned to standardize the process for buttermilk manufacture and subsequently, enhance its shelflife by heat treatment, with possibility of maintaining live beneficial bacteria in the product. Initially, incorporation of three different levels of mozzarella cheese whey at 10, 20 and 30 % were tried. Addition of whey at 20 % level in to milk did not affect flavour, body and texture of the curd. A combination of Sir. thermophilus MD2, Str. thermophilus Die and Lactobacillus acidophilus V3 was used to ferment milk. To select the heat treatments, survivability of the cultures (MD2, Die and V3) against different heat treatments were tried. The treatment 55°C for 5 min and 60°C for 5 min left sizable viable population, while 70°C for 5 min was drastic for the cultures. The shelf-life of control (T1) and treated [55°C for 5 min (T2), 60°C for 5 min (T3) and 65°C for 5 min (T4)] buttermilk was studied at room (37±2°C) and refrigeration temperature (7±2°C) on the basis of sensory, chemical and microbial changes. In sensory changes, flavour was the deciding factor for shelf-life and decreased during the storage gradually at 7±2°C and rapidly at 37±2°C. Body, texture, colour and appearance scores were not affected during storage. Based on sensory attributes, T1 and T2 remained acceptable for 1 day while T3 and T4 were acceptable for 2 days at room temperature. In case of refrigerated storage, T1 and T2 remained acceptable for 21 and 28 days, respectively whereas T3 and T4 remained acceptable even on 35th day. Titratable acidity increased gradually during storage at 7±2°C and sharply at 37±2°C. The similar but opposite trend was seen in pH. FFA and soluble nitrogen increased at faster rate at 37+2°C and steadily at 7±2°C. However, they did not correlate with other changes. Total lactic count of fresh buttermilk was 65.17 x 10 to power 7 cfu/ml, which reduced to 33.3 X 107 cfu/ml by T3 and significantly reduced to 27.4 x 10 to power 7 cfu/ml by T4. At room temperature storage lactic count significantly increased, while at 7±2°C it remained almost stable. The lactobacilli count during the storage at 37±2°C increased sharply, whereas, it remained unchanged at 7±2°C. The survival rate in T3 was 35 % whereas 99.7 % destruction was given by T4. Yeast and mold significantly reduced by T3 and T4. However, T2 was not sufficient to kill yeast and mold. This group was the main culprit in spoiling the product. Results of pilot scale study in a commercial dairy plant gave a shelf life of 15 days for control and 25 days to buttermilk heat treated at 60°C for 5 min.ThesisItem Open 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.ThesisItem Open Access ANTIOXIDATIVE ACTIVITY OF SELECTED SYNBIOTIC FERMENTED DAIRY PRODUCTS(Anand Agricultural University, Anand, 2011) SHAH CHANDNI H.; Dr. Vijendra Mishra;The present research was carried out to study the antioxidative activity of two fermented synbiotic dairy products viz. Synbiotic Lassi with Honey and Whey Based Synbiotic Drink and also evaluate their physicchemical activity and microbiological activity. The antioxidant activity of raw ingredients and probiotic cultures used to prepare synbiotic products was also checked. To prepare Synbiotic Lassi With Honey, Streptococcus thermophilusThesisItem Open Access ISOLATION, SELECTION AND EVALUATION OF AEROBIC MICROFLORA FOR TREATMENT OF DAIRY EFFLUENT(Anand Agricultural University, Anand, 2013) Mogha Kanchan Virendrasingh; Dr. J.B.PrajapatiDairy is one of the industries producing wastewater rich in organic matter and thus leading to creation of odorous and high COD containing effluent. Bio-treatment leading to bioconversion of the waste materials is probably the most cost-effective technique for managing and utilizing waste. The removal of organic matter from the waste water using chemicals is used in many industrial wastes, and these methods are more expensive than the bio treatment method. Also the chemical methods may cause further contaminations to the environment. Hence, the process of seeding inoculation of microorganisms for degrading waste materials in streams, rivers and treatment tanks has been rapidly increasing practice in many countries. The present project aimed at surveying treated effluent of dairy plants of Gujarat and isolating prominent bacteria which can be used for reduction of COD. A survey of the treated effluent of twelve dairy plants of GujaratThesisItem Open Access DEVELOPMENT OF SPIRULINA CONTAINING FERMENTED SYNBIOTIC LASSI(Anand Agricultural University, Anand, 2012) MADHUMITA CHATTERJEE; Dr. J.B. PrajapatiLassi is a popular fermented drink with high nutritive value. Probiotic culture addition in lassi increases its functional value. Spirulina is well known for its nutritional and therapeutic effects and can be a potential growth enhancer for probiotics. Hence, we attempted to develop synbiotic lassi with probiotic cultures and supplemented with Spirulina. The lassi was prepared from double toned milk fermented by ourThesisItem Open Access DEVELOPMENT OF PCR BASED METHOD FOR QUANTIFICATION OF SELECTED MICROFLORA IN DAHI(AAU, Anand, 2013) Shovna; Dr. J. B. PrajapatiThe availability of culture-independent tools that enable a detailed investigation of the microbial biodiversity of fermented food system is the need of the hour for food microbiologists. In the present study, a real-time PCR system was standardized after designing 16S rRNA targeted genus-specific primers for quantification of selected lactic acid bacteria from dahi. We designed four primer pair specific for four predominant genera found in dahi samples i.e. Lactobacillus, Streptococcus, Lactococcus and Leuconostoc. The main objective was to standardize a multiplex assay for the enumeration of all the four genera as well as to correlate the data from traditional enumeration technique.The genotypic real time PCR technique with Real Time PCR calibration curves of pure cultures gave correlation coefficient, R2 > 0.995ThesisItem Open Access OPTIMIZATION OF BIOMASS PRODUCTION FOR PROBIOTIC Lactobacillus helveticus MTCC 5463(AAU, Anand, 2014) SALMA; Dr. J.B. PrajapatiThere has been growing interest in the use of probiotic lactic acid bacteria for a wide range of applications in food, pharmaceuticals and health products. Hence, there is a need to produce biomass of these probiotic bacteria to meet the growing demand. It is therefore important to standardize the process (upstream and downstream processing) and optimize each processing parameters (temperature, pH and time) of fermentation for yielding maximum cell biomass. Also designing of alternative low cost cultivation medium for biomass production could be useful for the large scale production of probiotic strain for its commercial application. This dissertation focuses on the utilization of inexpensive cheese whey as a fermentation substrate for the biomass production of indigenous probiotic culture Lactobacillus helveticus MTCC 5463 at pilot scale.