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Study Of Technological Properties Of Probiotic Lactic Acid Bacteria Isolated From Soy Pulp (Glycine max.)

Maturi, Varun (2009) Study Of Technological Properties Of Probiotic Lactic Acid Bacteria Isolated From Soy Pulp (Glycine max.). [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: A study was conducted to utilize the specific isolates of Soya pulp in the food formulation where some have very appreciable protocooperative properties which help in the screening and the cultures of the potential starter cultures. Various tests for the analysis of the industrially useful properties like acidification of final food, viability of the probiotics after storage, anti oxidant activity of the cultures, anti microbial activity, protein utilization, protein hydrolysis, etc were done, where the cultures OK 34, OK 28 showed an appreciable bacteriocin production and the cultures OK 30, OK 38, OK 56 showed high anti oxidant activity which have high dietary value. The molecular approach was used to characterize the isolates. By this study on the technological properties it can be concluded that the mixed starter cultures can form the high value in the functional food formulation. Though these cultures do not have the anti fungal properties, they exhibited antibacterial activity against bacterial pathogens. The viability during storage was moderate compared with the previous report which helps in imparting probiotics properties effectively
Uncontrolled Keywords: Soya (Glycine max.)legumes probiotic LAB
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2009 09:46
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8944

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