Lactobacillus acidophilus as a dietary adjunct in Dahi and Yogurt
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Date
1995
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COLLEGE OF VETERINARY AND ANIMAL SCIENCE,MANNUTHY
Abstract
An experiment was conducted to study the beneficial
effect of incorporating L. acidophilus in dahi and yogurt as a
dietary adjunct. An attempt was also made to find out the
bile tolerance of L. acidophilus and other lactic acid
bacteria.
An exhaustive review of literature has been presented
on the issues of lactose intolerance and hypercholesteremia
and the beneficial effects of lactic acid bacteria in
alleviating these drawbacks/ with a special emphasis on bile
tolerance and intestinal colonisation.
The methods of analysis of some important components
of dahi and yogurt have been detailed.
Treatment dahi was prepared by inoculation with
L. acidophilus in addition to normal dahi cultures. This was
compared with control dahi prepared with normal cultures
alone.
Treatment yogurt was prepared with inoculating
L. acidophilus along with normal yogurt cultures. This was
compared with control yogurt prepared using normal yogurt
cultures. The samples were then analysed for various
parameters.
There was an increase in the ^-galactosidase specific
activity of treatment dahi when compared to the control dahi.
But in the case of yogurt, the treatment yogurt was having a
low ^-galactosidase specific activity when compared to the
control yogurt.
Control dahi showed inhibition against E. aerogenous,
M. falvous, E. coli and aureus. It did not showed any
inhibition against B. cereus. Treatment dahi exerted a
significantly high inhibition zone against all the test
organisms in comparison to control dahi. Control yogurt
inhibited only E. aerogenous and coli. Treatment yogurt
exerted a significantly high antibacterial activity against
all the organisms tested. Of, all the lactic acid bacteria
tested for their ability to grow in the presence of 0.3 per
cent of Oxgall, only L. acidophilus grew satisfactorily.
L. delbrueckii ssp bulqaricus showed a poor growth, whereas
salivarius ssp thermophilus Lac. lactis and Lac. lactis ssp
diacetylactis failed to grow in the presence of Oxgall.
Both the dahi and yogurt treatments showed higher
hypocholesteremia when compared to their respective controls.
The total serum cholesterol level, serum triglyceride, LDLCholesterol
and cardiac risk factor of the treatment groups
were significantly lower than the respective controls. The
HDL-Cholesterol was high in both the treatments when compared
to the respective controls.
The growth rate of treatment dahi group was low when
compared to the control dahi group. But the treatment yogurt
group showed a higher growth rate as compared to the rats fed
on control yogurt.
From the above study the following ' conclusions were
made.
1. The incorporation of L. acidophilus in dahi, increases
its ^-galactosidase specific activity. However, in yogurt
it resulted in a decreased ^-galactosidase specific
activity when compared to normal yogurt.
2. In both dahi and yogurt, the incorporation of
L. acidophilus resulted in an elevated antibacterial
activity against E. aerogenous, M. falvous, E. coli,
aureus and B. cereus.
3. L. acidophilus was able to grow satisfactorily in the
presence of Oxgall. While the other lactic acid bacteria
tested either showed a poor growth or no growth at all in
the presence of Oxgall.
4. Rats fed with dahi and yogurt incorporated with
L. acidophilus showed a lower serum total cholesterol,
serum triglyceride, and LDL-Cholesterol levels, when
compared to the control groups.
5. The HDL-Cholesterol level was high in both the treatment
dahi and treatment yogurt fed rat groups.
6. The treatment dahi and treatment yogurt fed rats showed a
significant decrease in the cardiac risk factor when
compared to their respective controls.
7. The treatment dahi showed a lower growth rate, and
treatment yogurt showed a high growth rate when compared
to their controls.
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