Formulation of a Single Selective Culture Medium for the Enumeration of Lactic Streptococci and Lactobacilli from Fermented Milk Products | Chapter 8 | Current Perspectives in Agriculture and Food Science Vol. 8

 

Background: Lactic acid bacteria are among the most important groups of microorganisms used in food fermentation. Enumeration of mixed lactic flora like lactic streptococci and lactobacilli may be difficult using a single culture medium.

 

Aims: The present study is focused on formulating a single selective differential medium for the enumeration of mixed lactic flora such as lactic streptococci and lactobacilli in domestic and market fermented milk products.

 

Methodology: In order to enumerate lactic streptococci and lactobacilli in a mixed flora of fermented milk, the formulation of a single selective medium was optimized using inhibitors and indicators instead of a separate selective medium for lactic streptococci and lactobacilli. The present study was conducted in the Department of Dairy Microbiology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University (KVAFSU), Hebbal, Bengaluru-24, Karnataka from February 2020 to February 2021. Fermented milk samples like curd, and yoghurt were collected, serially diluted, and pour-plated using Readymade M17 and MRS agar media and formulated selective yeast glucose agar medium. Lactic colonies obtained were enumerated, expressed as log10cfu/g, and the critical difference was calculated to declare significance and non-significance among the microbial parameters.

 

Results: Readymade M17 and MRS agar media gave better recovery of viable cells of lactic streptococci and lactobacilli from market samples of curd, yoghurt, and domestic curd samples. The study helped to convert a general-purpose medium yeast glucose agar as a selective differential medium with the addition of calcium propionate of 0.8 per cent to avoid Bacillus spore formers and sodium benzoate of 1.2 per cent to inhibit yeast, the common contaminants in fermented milk with 0.05 per cent BCP that led to the formation of purple colonies of lactic streptococci and yellow colonies of lactobacilli.

 

Conclusion: The readymade medium for lactic streptococci M17 agar medium gave better results when compared to the formulated medium. The selective yeast glucose agar with 0.8 per cent and sodium benzoate of 1.2 per cent with 0.05 per cent BCP with purple colonies of lactic streptococci and yellow colonies of lactobacilli can be successfully used. This study verified the enumeration of mixed lactic flora in fermented milk products instead of M17 medium for lactic streptococci and MRS for lactobacilli, separately.

 

 

Author(s) Details

 

Gopal S.

GADVASU, Ludhiana, Punjab, India.

Shashikumar C. S.

Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Kalaburagi, Karnataka, India.

Yadav S. K.

TSDDCF Ltd., Shadnagar Dairy, Shadnagar – 509216, Ranga Reddy District, Telangana State, India.

Prabha R.

Department of Dairy Microbiology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Hebbal, Bengaluru-24, Karnataka, India

 

Please see the link:- https://doi.org/10.9734/bpi/cpafs/v8/1522

Novel Optimized Functional Yoghurt Made from Soya Bean and Cinnamon | Chapter 10 | Research Perspectives of Microbiology and Biotechnology Vol. 8

This study aimed at producing a novel functional soya bean yoghurt by optimizing the production conditions using response surface methodology. The quantity of ferment (LYOFAST Y439A) (50–100 g) and cinnamon (10-40 g) were optimized using a central composite design. This kind of optimization model’s greatest benefit is that it is more specific and eliminates the necessity for a three-level factorial experiment when developing a second-order quadratic model. Responses (global acceptability and scavenging activity) obtained from experimental runs were fitted into second order polynomial regression model. Also, the multiple optimization technic was used to obtain the compromised optimum condition. The optimized yoghurt was evaluated for its pH and proximate composition using standard methods. The optimum conditions for the production of this yoghurt were as thus: 69.64 g for the quantity of ferment and 10 g for the quantity of cinnamon, 100 g soya beans, 100 g of sugar and 1 L of water soybeans. Soy bean yoghurt made from optimized conditions had a global acceptability of 6.8, scavenging activity of 34%. Also, protein, fat, carbohydrate, calcium, sodium, magnesium, and energy value were respectively 17.1%, 2.91%, 17.93%, 144 mg/100 g, 159.91 mg/100g, 63.18 mg/100g and 166.31 kcal/100g. Acceptable yoghurt with functional properties was obtained from soya beans and cinnamon at the end of this study. With its nutrient, antioxidant, and sensory qualities, the newly made soya bean yoghurt offers the consumers possibility to resume eating a healthful diet. The experimental design that was used to get the results can serve as a basis and a guide for setting parameters for the industrial manufacturing scale of more novel functional and healthy yoghurts.

 

Author (s) Details

 

Chancel Hector KENFACK MOMO
Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, P.O Box 39, Bambili, Bamenda, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/rpmab/v8/3420 

An Approach for the Hematologic Challenges of Helicobacter pylori in Children: An Expensive Cost of Parents’ Misbehavior towards their Kids | Chapter 3 | Medical Science: Trends and Innovations Vol. 4

The challenges constituted by H. pylori management would render any simple strategy that proves to be safe and effective in dealing with H. pylori eradication greatly welcomed particularly in those hematologically compromised children. The mucosal lymphocytic response to H. pylori significantly increases the risk of gastric MALT lymphoma as the vast majority of gastric MALT lymphoma patients are affected with H. pylori. Interestingly; both H. pylori and MALT lymphoma are so linked as if they were almost born simultaneously. The vinegar therapy is applicable in different regimens for the eradication of H. pylori among children with hematologic disorders. As the vinegar increases the absorption of non-meat iron which is not desirable in thalassemia patients; therefore, vinegar therapy should be given away from the meals in those patients. Fortunately, the ideal vinegar regimen is to get the vinegar mixed with yoghurt, which is convenient in thalassemia as the yoghurt helps to decrease non-meat iron absorption.

Author (s) Details

 

Abdullah M. Nasrat
Zaitona Medical Center, Medina, Saudi Arabia.

Rania Ashour
Al Hayat National Hospital, Medina, Saudi Arabia.

 

Please see the book here:- https://doi.org/10.9734/bpi/msti/v4/4043

Formulation of a Single Selective Culture Medium for the Enumeration of Lactic Streptococci and Lactobacilli from Fermented Milk Products | Chapter 8 | Current Perspectives in Agriculture and Food Science Vol. 8

Background: Lactic acid bacteria are among the most important groups of microorganisms used in food fermentation. Enumeration of mixed lactic flora like lactic streptococci and lactobacilli may be difficult using a single culture medium.

Aims: The present study is focused on formulating a single selective differential medium for the enumeration of mixed lactic flora such as lactic streptococci and lactobacilli in domestic and market fermented milk products.

Methodology: In order to enumerate lactic streptococci and lactobacilli in a mixed flora of fermented milk, the formulation of a single selective medium was optimized using inhibitors and indicators instead of a separate selective medium for lactic streptococci and lactobacilli. The present study was conducted in the Department of Dairy Microbiology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University (KVAFSU), Hebbal, Bengaluru-24, Karnataka from February 2020 to February 2021. Fermented milk samples like curd, and yoghurt were collected, serially diluted, and pour-plated using Readymade M17 and MRS agar media and formulated selective yeast glucose agar medium. Lactic colonies obtained were enumerated, expressed as log10cfu/g, and the critical difference was calculated to declare significance and non-significance among the microbial parameters.

Results: Readymade M17 and MRS agar media gave better recovery of viable cells of lactic streptococci and lactobacilli from market samples of curd, yoghurt, and domestic curd samples. The study helped to convert a general-purpose medium yeast glucose agar as a selective differential medium with the addition of calcium propionate of 0.8 per cent to avoid Bacillus spore formers and sodium benzoate of 1.2 per cent to inhibit yeast, the common contaminants in fermented milk with 0.05 per cent BCP that led to the formation of purple colonies of lactic streptococci and yellow colonies of lactobacilli.

Conclusion: The readymade medium for lactic streptococci M17 agar medium gave better results when compared to the formulated medium. The selective yeast glucose agar with 0.8 per cent and sodium benzoate of 1.2 per cent with 0.05 per cent BCP with purple colonies of lactic streptococci and yellow colonies of lactobacilli can be successfully used. This study verified the enumeration of mixed lactic flora in fermented milk products instead of M17 medium for lactic streptococci and MRS for lactobacilli, separately.

 

Author (s) Details

 

Mr. Gopal S. (PhD Scholar),
GADVASU, Ludhiana, Punjab, India.

 

Dr. Shashikumar C. S. (Assistant Professor),
Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Kalaburagi, Karnataka, India.

 

Dr. Shashikumar C. S. (Assistant Professor),
Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Kalaburagi, Karnataka, India.

 

Dr. Shashikumar C. S. (Assistant Professor),
Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Kalaburagi, Karnataka, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/cpafs/v8/1522