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Studies on the vitamin B12 Enrichment of Yoghurt using Lactobacillus plantarum and Propionobacterium freudenreichii

Amrutha, N. (2010) Studies on the vitamin B12 Enrichment of Yoghurt using Lactobacillus plantarum and Propionobacterium freudenreichii. [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: In the present study efforts were made as to quantify the amount of vitamin B12 produced by two organisms namely Propionibacterium freundrenchi and Lactobacillus plantarum in the production media optimized with zinc chloride, coboltous chloride and glycerol. As these two organisms gave useful results Propionibacterium freundrenchi and Lactobacillus plantarum were used as inoculum for the production of yoghurt, along with two standard starter cultures Streptococcus thermophillus and Lactobacillus bulgaricus to produce yoghurt with enriched vitamin B12. Vegetarians are prone to suffer from the deficiency of vitamin B12 because generally egg and meat serves as the source of vitamin B12, hence yoghurt enhanced with vitamin B12 by using two probiotic cultures Propionibacterium freundrenchi and Lactobacillus plantarum can be a product with higher market value and better nutritional diet. Though deficiency of vitamin B12 expressed very much in later years of an individual, the consequences of the deficiency are very much serious and life threatening. Thus inclusion of yoghurt in daily diet can definitely fulfill the required daily intake (RDI) of vitamin B12 which is around 2μg/ day. Results obtained have been promising. There exhibits a need for further detailed studies from the point of view of product development and commercialization.
Uncontrolled Keywords: vitamin B12; Propionibacterium freundrenchi; Lactobacillus plantarum; Yoghurt; Probiotics
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2010 06:03
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9508

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