Loading...
Thumbnail Image

Sri Venkateswara Veterinary University, Tirupati

Browse

Search Results

Now showing 1 - 2 of 2
  • ThesisItemOpen Access
    ISOLATION AND CHARACTERISATION OF LACTOCOCCI AND SCREENING FOR BACTERIOCIN ACTIVITY
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 1997) SUDHAMANI, M; SARMA, K.S(MAJOR); VENKATA REDDY, T; PADMANABHA REDDY, V
    ABSTRACT: Raw milk (40) and Dahi (10) samples were used to isolate lactococci. Two hundred isolates from raw milk and 50 isolates from dahi were obtained on M17 agar medium. Of these 167 and 46 isolates from raw milk and dahi rc!spectively proved to be streptococci. Subsequently, 65 and 6 isolates of lortococcc~l.a~c tis subsp. Lactis, 27 and 4 isolates of Lactococrus lactis subsp. rrenoris, and 4 and 4 isolates of Lactococc.us lactis subsp. lactis biovar diacet,vlactis were identified respectively from raw milk and dahi. The range of titrable acidity exhibited by the lactococcal isolates was 0.52% - 0.89% 1.a over 16 h. The range of milk curdling time was 5 - >12h. There was noticeable correlation between acid producing ability and milk curdling time of the lactococcal isolates. Eleven isolates of L. lactis subsp.lactis and 6 isolates of L. lactis subsp, cremoris exhibited antagonism against at least one of the 5 lactococcal indicator strains used. However, none of the lactococcal isolates inhibited any of the 3 pathogens of Escherichia coli, Bacillus cereu.s and Staphylococcus aureus. L. lactis subsp. lactis CI0 was most sensitive lactococcal indicator while Id. lactis subsp. lactis hiovar diacet.ylactis L)RC3 was the least sensitive.
  • ThesisItemOpen Access
    GROWTH CHARACTERISTICS OF STARTER CULTURES IN PROBIOTIC FROZEN YOGHURT
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI-517 502, ANDHRA PRADESH., 2008-08) NEELKANTH, O; SANKARA REDDY, I; RANGANADHAM, M; KOTILINGA REDDY, Y
    ABSTRACT : The cultural characteristics of Streptococcus salivarious spp. thermophilus, Lactobacillus delbrueckii spp bulgaricus in association with Lactobacillus acidophilus in frozen yoghurt were studied. The chemical and microbial changes of the frozen yoghurt were assessed during the storage period. There was a steady increase in acidity during the storage period. Initially there was some decrease in the starter counts but they remained stable until the end of the storage period. The viable count of the S. thermophilus and L. bulgaricus were also in good amount. The S. thermophilus count started to decline at the end of the storage period when compared with plain yoghurt at refrigeration temperature. The number of viable counts of the probiotic bacteria were also in the therapeutic range.