BIOPRESERVATIVE POTENTIAL OF LACTIC ACID BACTERIAL METABOLITES ON PANEER
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Date
2021-12-03
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COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR
Abstract
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.
Description
Submitted in partial fulfilment of the requirement for the degree of
Master of Technology in Dairy Microbiology