International Journal of Fermented Foods
Year : 2012, Volume : 1, Issue : 1
First page : ( 33) Last page : ( 46)
Print ISSN : 2319-3549.

Fermentation dynamics of probiotic Lactobacillus acidophilus NCDC-13 in a composite dairy-cereal substrate

Ganguly Sangita, Sabikhi Latha*

Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana, India

*Corresponding Author: lsabikhi@gmail.com

Abstract

The current investigation reports the search for a multipurpose composite substrate composed of dairy and cereal components for probiotic organisms. Probiotic Lactobacillus acidophilus NCDC 13 was inoculated in a substrate containing different combinations of whey-skim milk (WSM), germinated pearl millet flour (GPMF) and liquid barley malt extract (LBME). L. acidophilus NCDC 13 grew well in all the substrate combinations, though WSM + LBME was a better substrate than WSM + GPMF. Increasing levels of GPMF and LBME had a positive effect on the fermentation dynamics, acidification rate and the viability of probiotic culture. WSM in combination with 5% GPMF and 3% LBME resulted in the highest growth rate of the probiotic organism. The growth rate as well as acidification rate could be enhanced at low generation times by increasing inoculation levels to 4% and 5% and incubating for 8 and 6 h respectively. As the viable cell counts were above the required standards, 4.0% inoculum levels for 8 h fermentation time was selected as optimum. A base model for probiotic fermented formulations containing dairy and cereal ingredients with quick fermentation, high probiotic counts and a suitable pH range for acceptability of the fermented foods was established during the investigation.

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Keywords

Lactobacillus acidophilus, Probiotic, Fermentation dynamics, Pearl millet, barley, whey.

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