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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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Subject: Dairy Microbiology × Start date: 1970 × Type: Thesis × Thesis Type: M.Tech. ×
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Now showing 1 - 9 of 27
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    ThesisItemOpen 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 Hati
    Camel 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.
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    ThesisItemOpen 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 Hati
    Sheep 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen 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 Hati
    Whey 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen 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 Hati
    In 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen 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 Hati
    In 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.