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Studies On the Effect Of Spray Drying and Freeze Drying On the Functional Properties Of L. Fermentum, A Kanjika Isolate

Sheikh, Sikander (2007) Studies On the Effect Of Spray Drying and Freeze Drying On the Functional Properties Of L. Fermentum, A Kanjika Isolate. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: L. fermentum (K7) an isolate from Kanjika, an ayruvedic lactic acid fermented product was used. Effect of i) freeze drying and spray drying on the viability and functional properties of L. fermentum ii)different cryoprotectants such as lactose,maltodextrin, skim milk, sucrose during freeze drying of L. fermentum iii)two different additives such as maltodextrin and skim milk in protecting the functional properties of L. fermentum during spray drying has been studied. The probiotic properties studied include acid tolerance, bile tolerance, cholesterol assimilation, antimicrobial activity, antibiotics susceptibility, and β-galactosidase. In addition, stability of freeze dried and spray dried L. fermentum for a period of one month at 4oC & at room temperature was evaluated. Acid tolerance and bile tolerance of all combinations of freeze & spray dried samples were found to be high (>90%). β – galactosidase activity was completely lost in one of the combinations of freeze dried samples where,lactose was used as the cryoprotectant (SF1). Similarly in case of spray dried sample (1% inoculum) with skim milk as the additive, β- galactosidase activity was not exhibited. The cholesterol assimilation capacity of all combination was quite high. Antibiotic susceptibility results indicate that these combination are resistant to certain antibiotics like kanamycin, streptomycin, vancomycin etc. The antimicrobial activity of all the combinations was found to be significant and indicates that they can find potential applications as therapeutics. Results indicated the potential of L fermentum as a probiotic and shelf stable spray dried & freeze dried sample of L. fermentum can successfully be prepared for nutraceutical and therapeutic uses.
Uncontrolled Keywords: L. fermentum Kanjika freeze drying spray drying probiotic properties
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2007 09:37
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1322

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