Year: 2012 | Month: December | volume 1 | Issue 1
Fermentation dynamics of probiotic Lactobacillus acidophilus NCDC-13 in a composite dairy-cereal substrate
Abstract: <div>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</div><div>highest growth rate of the probiotic organism. The growth rate as well as</div><div>acidification rate could be enhanced at low generation times by increasing</div><div>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.</div>
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