Vol. 8, Issue 4 (2020)
Impact on microbial viability of soy enriched probiotic shrikhand stored at 4 C
Author(s): A Poorani, B Suresh Subramonian, A Elango and G Kumaresan
Abstract: The impact on microbial viability of soy enriched probiotic shrikhand stored at 4 °C was studied. Standard plate count, Yeast and mould count, Bifidobacterial count were analyzed on 0 day, 3rd day and 7th day respectively. There was no significant difference within days in total plate count between the control, Shrikhand prepared from synbiotic milk by substitution of enzymatically modified soymilk to bifidogenic milk at 10 per cent level and 1.5 per cent starter culture (SSyM10), Shrikhand prepared from synbiotic milk by substitution of enzymatically modified soymilk to bifidogenic milk at 15 per cent level and 1.5 per cent starter culture (SSyM15) and Shrikhand prepared from synbiotic milk by substitution of enzymatically modified soymilk to bifidogenic milk at 20 per cent level and 1.5 per cent starter culture (SSyM20 ) at 0, 3 and 7 days intervals. The yeast and mould were found to be absent in control, SSyM10, SSyM15 and SSyM20 at 0 and 3 days interval. Yeast and mould count at 7 days interval for control, SSyM10, SSyM15 and SSyM20 were 1.12, 1.30, 1.44 and 1.61 respectively. There was no significant difference in yeast and mould count between at different intervals. The number of Bifidobacterium longum counts in selective media for control, SSyM10, SSyM15 and SSyM20 at 0, 3 and 7 days intervals revealed no significant difference at (P< 0.05) between the different levels.
DOI: 10.22271/chemi.2020.v8.i4al.10133
Pages: 3131-3132 | 407 Views 103 Downloads
download (6012KB)
How to cite this article:
A Poorani, B Suresh Subramonian, A Elango, G Kumaresan. Impact on microbial viability of soy enriched probiotic shrikhand stored at 4 C. Int J Chem Stud 2020;8(4):3131-3132. DOI: 10.22271/chemi.2020.v8.i4al.10133
