Thumbnail Image

Kerala Veterinary and Animal Sciences University, Wayanad

Browse

20211
Reset filters
Subject: Dairy Microbiology × Author: FARZANA BEEGUM M A × Thesis Type: M.Tech. ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    BIOPRESERVATIVE POTENTIAL OF LACTIC ACID BACTERIAL METABOLITES ON PANEER
    (COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR, 2021-12-03) FARZANA BEEGUM M A; Ligimol James
    Paneer, also called Indian cheese is a nutritious traditional dairy product. A well-identified constraint in its marketing is its short keeping quality. Considering the present consumer demand for naturally preserved foods, biopreservation could be an appropriate option to address this limitation. Lactic acid bacteria (LAB) and their metabolites are well recognized as potential biopresevative agents. In this study the biopreservative potential of LAB metabolites for biopreservation of paneer was assessed. LAB were isolated from three different sources; orange, tomato and curd. The three isolates obtained were subjected to phenotypic and genotypic identification techniques and all were identified as Lactobacillus fermentum. Their partial 16S rRNA sequences were deposited in NCBI with accession No MH782089, MK 743954 and MK743952. On assessing the antimicrobial activity of all the isolates against indicator organisms Staphylococcus aureus and Escherichia coli by well diffusion assay, the isolate from orange was found to exhibit maximum antimicrobial activity and was selected for further studies. Treatment of MRS broth- culture free supernatant (MRS broth – CFS) with the enzymes proteinase K, catalase and neutralisation revealed organic acids as major contributors towards its antimicrobial activity. As an attempt towards using more economic and food grade growth media for the production of antimicrobial metabolite, suitability of paneer whey was assessed. Though paneer whey supplemented (mPW) with 3% sucrose and 0.3% buffering agent served as better option than normal paneer whey it was not effective as that of MRS broth. So further studies were carried out using MRS broth as the growth medium. Cultivation of the isolate in MRS broth at 37℃ for a period of 72 hr was found to be the optimised condition for the production of antimicrobial metabolite. Dipping paneer in broth CFS for a period of 30 min was selected as the mode of application, as this combination elicited better result than other combinations tested. On performing the shelf life studies for a period of 12 days under refrigeration, treated paneer samples exhibited a significantly better microbial and chemical quality than the control samples. Based on the result it could be concluded that the antimicrobial metabolites of the isolate Lactobacillus fermentum MH782089 could be a potential candidate for biopreservation of paneer. The shelf life of paneer under refrigerated condition could be extended up to 12 days.