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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 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.ThesisItem Open Access ASSESSMENT OF PROBIOTIC POTENTIAL AND ANTICANCER ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM HUMAN MILK AND INFANT FECES(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Darji Mansiben Pankajkumar; Dr. Sreeja V.Human milk and infant feces is considered to be a source of Lactic acid bacteria (LAB) with promising functional attributes and technological properties and hence a potential source of probiotics. Human milk contains several predominant bacteria, belonging to Genera Lactobacillus, Staphylococcus, Streptococcus, Micrococcus, Enterococcus, Lactococcus and Bifidobacterium. The bacterial flora from the fecal samples mainly contained strains of Enterococcus faecalis, Enterococcus faecium, Enterococcus avium, Staphylococcus epidermidis, Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei and Streptococcus salivarius. LAB isolated from Human milk and Infant feces might play an important role in the prevention and management of diseases particularly cancer and other communicable diseases. Cancer is a significant health problem all over the world. The number of cancer patients is expected to reach 11.5 million in 2030 worldwide. In India estimated number of people living with the cancer is around 2.25 million. Probiotics could reduce the risk of cancer by various mechanisms such as decreasing the bacterial enzyme activity, suppression of the growth of microbiota concerned with the production of mutagens and carcinogens, alteration in carcinogen metabolism, and protection of DNA from oxidative damage as well as regulation of immune system.ThesisItem Open Access PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE AND ANTIHYPERTENSIVE PEPTIDES DERIVED FROM HYDROLYSED MILK PROTEIN(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Chaudhari Hiral Mansinhbhai; Dr. Subrota HatiIn the first phase, Lactobacillus culture (Lb. helveticus MTCC5463) and two enzymes viz. Alcalase and Pepsin were studied for the antioxidant activity (ABTS assay), ACE inhibitory activity and proteolytic activity based on which alcalase was selected. The antioxidant activity (ABTS activity) of WPC hydrolysates with alcalase and pepsin was significantly (P<0.05) increased along with the rate of addition. Pepsin @ 1.0% exhibited highest antioxidant activity (81.40%), followed by Alcalase @ 1.0% (80.62%), Alcalase @ 0.5% (79.82%) and Pepsin @ 0.5% (77.58%) at 6 h, when incubated at 37°C for pepsin and 65°C for alcalase as well as Lb. helveticus (53.77%) at 48 h, when incubated at 37ºC in 5% WPC-70 solution. ACE inhibitory activity of WPC hydrolysates and fermentate was in the range of 61.12 to 78.51%. Alcalase @ 1.0% exhibited highest ACE inhibitory activity (78.51%), followed by Pepsin @ 1.0% (71.80%), Alcalase @ 0.5% (70.31%) and Pepsin @ 0.5% (66.87%) for 6 h at 37°C for pepsin and 65°C for alcalase as well as Lb. helveticus (61.12%) for 48 h, when incubated at 37ºC in 5% WPC-70 solution. Proteolytic activity was also significantly increased with the rate of additions. Alcalase @ 1.0% exhibited highest proteolytic (OPA) activity (17.67 mg/ml), followed by Pepsin @ 1.0% (15.74 mg/ml), Alcalase @ 0.5% (15.56 mg/ml) and Pepsin @ 0.5% (11.82 mg/ml) at 6 h, when incubated at 37°C for pepsin and 65°C for alcalase as well as Lb. helveticus (8.27 mg/ml) for 48 h, when incubated at 37ºC in 5.0% WPC-70 solution. Alcalase showed highest ACE inhibitory activity and proteolytic activity than Pepsin and L. helveticus.That’s why, Alcalase was selected and consider for further study.ThesisItem Open Access PROCESS OPTIMIZATION FOR THE PREPARATION OF FERMENTED FUNCTIONAL SOY BASED BEVERAGE(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Undhad Truptiben Jayantibhai; Dr. Subrota HatiThe present investigation involved the preparation of fermented soy based beverage by optimizing the process parameters (the rate of inoculum and level of supplements i.e. SMP and WPC-70) to provide extra nutrition to lactic acid bacteria for enhancing their growth as well as sensory and biofunctional properties of the final product. In first phase, out of ten Lactobacillus cultures, two cultures viz. M2 (L. fermentum) and NK9 (L. casei) were screened on the basis of α-Galactosidase and β- Glucosidase activity in soymilk medium. Hence, NK9 exhibited highest α- galactosidase activity (13.90 U/mg) followed by M2 (12.94 U/mg) and β-glucosidase activity (1.76 U/ml), followed by M2 (1.74 U/ml) in soymilk medium. During the growth of ten Lactobacillus cultures, lowest reduction of pH was observed in M2 (pH 5.33), V3 (pH 5.38) and NK9 (pH 5.40); highest production of Lactic acid was also observed by M2 (0.26 % LA) and NK9 (0.25 %LA) and maximum viable counts were also observed in M2 (7.19 log cfu/ml) and NK9 (7.16 log cfu/ml) during their growth in sterilized soymilk up to 18h at 37ºC. Thus, M2 and NK9 showed highest acidity and viable counts during fermentation of soymilk after 18h of incubation which was selected for further study.ThesisItem Open Access EVALUATION OF POTENTIAL ANTIOBESITY EFFECT OF PROBIOTIC FERMENTED MILK PRODUCTS BY IN VITRO AND IN VIVO METHODS(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Chaudhari Shivaniben Narayanbhai; Dr. Sreeja V.The prevalence of obesity is increasing worldwide. The reasons for obesity can be many, such as the increased consumption of more energy-dense, nutrient-poor foods containing high levels of sugar and saturated fats in combination with reduced physical activity, genetic factors, illnesses, medications, high glycaemic diets, stress, smoking cessation, virus and bacterial infections. Diet is said to play a crucial role in the prevention and management of obesity. A number of animal and human studies have pointed towards the potential of probiotics in the management of obesity. Probiotics affect the composition of gut microbiota and hence affect food intake, appetite and body weight. Some strains of probiotics have also been implicated in the prevention of obesity. Enrichment of milk with finger millet and its fermentation using probiotic culture can result in a product having improved nutritional and functional aspects. Finger millet is a treasure trove of nutrients and functional ingredients such as dietary fibre, minerals and polyphenols which may play crucial role in the management of obesity. Few studies have reported the effect of feeding finger millet whole grain and bran in High Fat Diet (HFD) induced obesity. Tryptophan is reported to lower appetite and Finger millet is a good source of Tryptophan. Hence, in the present study the antiobesity potential of probiotic fermented milks with or without finger millet was evaluated by in vitro and in vivo.ThesisItem Open Access METAGENOMIC BASED MICROBIAL DIVERSITY STUDY OF DAIRY EFFLUENT TREATMENT PLANTS(Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, 2019) Jafarali K. Momin; Dr. J.B. PrajapatiThe dairy effluent treatment plant (ETP) is a very dynamic biological system, where the resident microbiota functions toward the bioremediation of dairy effluent. Our understanding of ETPs remains limited due to the high complexity of the microbial community and the presence of numerous non-cultivable microbes. To understand the microbiota of dairy ETPs and its dynamics with seasonal variation and physicochemical characteristics of effluents, a metagenomic study using next-generation sequencing was carried out. The physicochemical characterization of dairy effluent from all the sections of ETP with seasonal variation was tested. All the dairy effluents were analyzed for metagenomic 16S rRNA amplicon to know the microbial communities with a list of microbes and relative abundance (Taxonomic diversity). Shotgun sequencing of the effluent samples collected in the summer season from the anaerobic digester and aeration tank of dairy ETPs were carried out to know the microbiota and functional potential of microorganisms.
