PRODUCTION OF ENCAPSULATED PROBIOTIC BACTERIAL CONCENTRATES AND THEIR PERFORMANCE IN YOGHURT

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dc.contributor.advisorRAMACHANDRA, B.
dc.contributor.authorBAINDLA BHARGAVI
dc.date.accessioned2023-12-28T15:43:31Z
dc.date.available2023-12-28T15:43:31Z
dc.date.issued2022
dc.description.abstractThe probiotic cultures, Lactobacillus acidophilus and Bifidobacterium bifidum cells were concentrated by centrifugation process obtained viable count of 10.26 and 10.14. In the present study, 3 % sodium alginate and 0.3 M calcium chloride had considered optimum because of its soft textured beads and the diameter of Lactobacillus acidophilus and Bifidobacterium bifidum were 971 and 941 μm. The 2 % of Lactobacillus acidophilus and Bifidobacterium bifidum in 3 % sodium alginate got higher encapsulation efficiency of 97.1 and 96.4 %. The encapsulated Lactobacillus acidophilus and Bifidobacterium bifidum subjected to acid tolerance test at pH 1.5 and pH 3.0 for 2 h and bile tolerance (0.3 % ox bile) for 6 h resulted in higher survival rate (%) of 72.8, 75.0, 99.2 and 74.8, 79.4, 99.3 than free cells 32.2, 51.1, 83.6 and 39.8, 48.8, 89.6. The yoghurt prepared with combination of 3 per cent of encapsulated Lactobacillus acidophilus and Bifidobacterium bifidum had highest overall acceptability of 8.23. Addition of encapsulated probiotic bacteria reduced acid development in yoghurt compared to free cells and control during storage. The results showed that there was an increase in survival by 1 log cell numbers of encapsulated Lactobacillus acidophilus and Bifidobacterium bifidum in yoghurt during storage. This study revealed that incorporation encapsulated probiotic bacteria do not substantially alter the overall sensory characteristics of yoghurt and microencapsulation helps to retain the viable count of probiotic bacteria (106 log cfu/g) in yoghurt after 30 days of storage at refrigeration temperature (5 ℃).
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810204873
dc.language.isoEnglish
dc.pages148
dc.publisherKARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 40
dc.subDairy Microbiology
dc.themeDairy Microbiology
dc.these.typeM.Tech.
dc.titlePRODUCTION OF ENCAPSULATED PROBIOTIC BACTERIAL CONCENTRATES AND THEIR PERFORMANCE IN YOGHURT
dc.typeThesis
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