Formation of oligosaccharides in skim milk fermented with mixed dahi cultures, Lactococcus lactis ssp diacetylactis and probiotic strains of lactobacilli

Hariom Yadav; Shalini Jain; Pushpalata Ravindra Sinha

doi:10.1017/S0022029906002354

Abstract

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Milk fermented with mixed dahi cultures NCDC167, Lactococcus lactis ssp diacetylactis NCDC60 and two probiotic strains; Lactobacillus acidophilus NCDC14 and Lb. casei NCDC19 were evaluated after fermentation (14 h) and during 8 d storage at 7 °C. The β-galactosidase activity was found to increase after fermentation leading to the hydrolysis of lactose and production of glucose, galactose and oligosaccharides; that subsequently decreased during storage. The viable counts of lactococci and lactobacilli decreased during storage yet remained >106 cfu/ml after storage. The results of present study indicate that all the selected cultures have ability to produce oligosaccharides (prebiotics) due to transgalactosidal and lactose hydrolysis activities of β-galactosidase. The cultures developed an active synbiotic formula by maintaining sufficient probiotic viable counts to exert health benefits to the consumers.

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Article contents

Formation of oligosaccharides in skim milk fermented with mixed dahi cultures, Lactococcus lactis ssp diacetylactis and probiotic strains of lactobacilli

Abstract

Keywords

This article has been cited by the following publications. This list is generated based on data provided by Crossref.

Article contents

Formation of oligosaccharides in skim milk fermented with mixed dahi cultures, Lactococcus lactis ssp diacetylactis and probiotic strains of lactobacilli

Abstract

Keywords

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