Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Propagation of Bifidobacterium bifidum NCDC 232 in Various Mediums


Affiliations
1 VC Farm (UAS), Mandya, Bengaluru (Karnataka), India
2 Dairy Science College (KVAFSU), Hebbal, Bengaluru (Karnataka), India
3 AICRP on Post-Harvest Engineering and Technology, (UAS), GKVK, Bengaluru (Karnataka), India
     

   Subscribe/Renew Journal


The work was under taken to optimize the propagation of Bifidobacterium bifidum NCDC 232 in different mediums for blending into the functional weaning food. Sterilized cheese whey was used to propagate Bifidobacterium bifidum NCDC 232 (Bb-N) along with supplementation of honey, carrot and tomato (CT) juice and WPH. With the increase in the level of inoculum from 0.5 to 1.5 per cent, there was significant decrease in pH at all duration of incubations. There was significant increase in the viable counts when the level of inoculum increased from 0.5 to 1.5 per cent level. 1.5 per cent inoculum and incubation for a period of 15 h is optimum for obtaining the maximum effect in decreasing pH of whey medium. Addition of honey has significant effect on the growth and development of Bb-N and addition of honey at 2 per cent and incubating a period of 15 h is optimum. It is noteworthy that supplementation of CT juice has further significant effect on the growth of probiotics in addition to honey supplementation. The extent of viable counts attained was significantly higher with 4 per cent supplementation of CT juice as compared to without supplementation.

Keywords

Whey, Bifidobacterium, Prebiotics, Probiotics, Carrot Juice, Comato Juice.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Amster, L.H., Rochat, F., Saundan, K.Y., Mignot, O. and Aeschliman, J.M. (1994). Modulation of a specific humoral immune response and changes in intestinal flora mediated through fermented milk intake, FEMS Immunology & Medical Microbiol., 10: 55-64.

  • Belkaaloul, K., Chekroun, A., Ait-Abdessalam, A., Saidi, D. and Kheroua, O. (2010). Growth, acidification and proteolysis performance of two co-cultures (Lactobacillus plantarum-Bifidobacterium longum and Streptococcus thermophilus-Bifidobacterium longum). African J. Biotechnol., 9 (10): 1463-1469.

  • Bordignon, J. R., Nakahara, K., Yoshihashi, T. and Nnkkuni, S. (2004). Hydrolysis of isoflavines and consumption of oligosaccharides during lactic acid fermentation of soybean milk. JARQ., 38 (4): 259-265.

  • Borpujari, T., Borpuzari, R.N. and Deuri, B. (2007). Probiotic characteristics of Lactobacillus acidophilus strains isolated from fermented milk. J. Food Sci. Technol., 44 (2) : 158-160.

  • Crittendan, R.G., Martinez, N.R. and Playne, M.J. (2003). Synthesis and utilization of folate by yoghurt starter cultures and probiotic bacteria. Internat. J. Food Microbiol., 80 (3): 217-222.

  • Dave, R.I. and Shah, N.P. (1998). Ingredients supplementation effects on viability of probiotic bacteria in yoghurt. J. Dairy Sci., 81 : 2804-2816.

  • Gomes, A.M. and Malcatta, F.X. (1999). Bifidobacteriumspp. and L. acidophilus: Biological, biochemical, technological and therapeutic properties relevant for use as probiotcs. Trends in Food Sci. & Tech., 10: 139-157.

  • Harmsen, H.J., Wildeboer-Velo, A.C., Raangs, G.C., Wagendorp, A.A., Klijn, N.G. and Welling, G.W. (2000). Analysis of intestinal flora development in breast-fed and formula fed infants by using molecular identification and detection methods. J. Pediatr. Gastroenterol. Nutr., 30 (1): 61.

  • IS SP: 18 (PART XI, 1981), ISI Hand book of food analysis, Part XI dairy products, Indian Standards Institute, Manak Bhavan, New Delhi, India.

  • Janer, C., Pelaez, C. and Requena, T. (2004). Caseinoma cropeptide and whey protein concentrate enhance Bifidobacterium lactis growth in milk. Food Chem., 86 : 263–267.

  • Jayaprakasha, H.M, Yoon, Y.C. and Paik, H.D. (2005). Probiotic functional dairy foods and health claims: an overview. Food Sci. & Biotechnol., 14 (4): 523-528.

  • Kun, S., Judit, Szabo, M.R, Nguyen, Q. D. and Agoston (2008). Hoschke changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biotechnol., 43 (8): 816-821.

  • Kusuma Rani, G.S. (2006). Formulation of functional weaning food utilizing whey protein concentrate and probiotics. Thesis, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka (India).

  • Mendoz, A.H., Victor, Robles, J., Angulo, J.O., Cruz, J.D.L. and Garcia, H.S. (2007). Preparation of whey based probiotic products with Lactobacillus reuteri and Bifidobacteria bifidum. Food Technol. Biotechnol., 45 (1): 27-31.

  • Mulder, L. (2004). Probiotics in the prevention of traveler’s diarrhoea. Agro Food Industry hi-tech, 15 (2): 40-41.

  • Niazmand, R., Arabpouriani, N., Doael, A., Niazmand, A. and Sarabi-Jamab, M. (2005). Effect of yogurt enriched with Bifidobacterium bifidum or Lactobacillus acidophilus on fatty metabolites of serum and colonic microflora in healthy subjects.: Iranian Food Science & Technol. Res. J., 1 (2): 55-64.

  • Ouwehand, A.C. (2007). Antiallergic effects of probiotics, J. Nutr., 137 (3): 794S-797S.

  • Parracho, H., Mccartney, A.L. and Gibson, G.R. (2007). Probiotics and prebiotics in infant nutrition. Proc. Nutr. Society, 66 (3) : 405-411.

  • Singh, Nikhilesh Kumar, Sinha, Pusphalatha Rabindra and Kumar, Arvind (2007). Protective potential of probiotics Against Colon Cancer Mechanic Consideration. IJDS, 60 (4).

  • Suresh Subramanian, B., Venkatesh, B.V. and Naresh Kumar, C. (2005). Modification of milk with whey proteins and lactoferrin for growth of bifidobacteria. Indian J. Dairy & Biosciences, 16 (1&2) 8-14.

  • Swamy, K. (2003). Development of malted weaning food by utilizing whey protein concentrates, M.Sc. Thesis, University of Agricultural Sciences, Bangalore, Karnataka (India).

  • Tsen Jen-Horng, Lin Yeu-Pyng,Huang Hui-Ying, King, V. and An-Erl (2008). Studies on the fermentation of tomato juice by using k-carrageenan immobilized lactobacillus acidophilus. J. Food Process. &Preservation, 32 (2) :178-189.

  • Vibha Sinha, P.R. and Yadav, Hariom (2007).Antiatherogenic effect of probiotic dahi in rats fed cholesterol enriched diet. J. Food Sci. Technol, 44 (2):127-129.

  • Wang, X., Convay, P.L., Brown, I.L. and Evans, A.J. (1999). In vitro utilization of amylopectin and high-amylose maize (Amylomaize) starch granules by human colonic bacteria, Appl. & Environ. Microbiol., 65 (11): 4848–4854

  • Yoon, K.Y., Woodams, E.E. and Hang, Y.D. (2004).Probiotication of tomato juice by lactic acid bacteria. J. Microbiol., 42 (4): 315-318.


Abstract Views: 209

PDF Views: 0




  • Propagation of Bifidobacterium bifidum NCDC 232 in Various Mediums

Abstract Views: 209  |  PDF Views: 0

Authors

Mahadevaiah
VC Farm (UAS), Mandya, Bengaluru (Karnataka), India
H. M. Jayaprakasha
Dairy Science College (KVAFSU), Hebbal, Bengaluru (Karnataka), India
K. B. Suresha
AICRP on Post-Harvest Engineering and Technology, (UAS), GKVK, Bengaluru (Karnataka), India

Abstract


The work was under taken to optimize the propagation of Bifidobacterium bifidum NCDC 232 in different mediums for blending into the functional weaning food. Sterilized cheese whey was used to propagate Bifidobacterium bifidum NCDC 232 (Bb-N) along with supplementation of honey, carrot and tomato (CT) juice and WPH. With the increase in the level of inoculum from 0.5 to 1.5 per cent, there was significant decrease in pH at all duration of incubations. There was significant increase in the viable counts when the level of inoculum increased from 0.5 to 1.5 per cent level. 1.5 per cent inoculum and incubation for a period of 15 h is optimum for obtaining the maximum effect in decreasing pH of whey medium. Addition of honey has significant effect on the growth and development of Bb-N and addition of honey at 2 per cent and incubating a period of 15 h is optimum. It is noteworthy that supplementation of CT juice has further significant effect on the growth of probiotics in addition to honey supplementation. The extent of viable counts attained was significantly higher with 4 per cent supplementation of CT juice as compared to without supplementation.

Keywords


Whey, Bifidobacterium, Prebiotics, Probiotics, Carrot Juice, Comato Juice.

References