EFFECT OF STARTER CULTURE ON DEVELOPMENT OF CURD (DAHI) AND THEIR ANTAGONISTIC PROPERTY AGAINST SOME ENTERIC PATHOGEN
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Background: Curd is an important fermented food which is generally consumed by the community people in large scale and becomes a functional upon incorporating probiotics-live microorganisms due to a great variety of positive health effects.
Methods: In this study, pure cultures of Lactobacillus casei (MTCC1408), L fermentum (MTCC 903), L rhamnosus (MTCC1462), L ingluviei ADK10 (GenBank Accession No-JQ395039), Enterococcus faecium ADK18 (KF032592.1), E durans ADK14 (KF032593.1) and Streptococcus thermophillus (MTCC 1938) were inoculated to pasteurized Amul Milk separately to produce curd. Different physiochemical and antimicrobial characteristic of curd against some pathogen were analyzed to assay the quality of curd.
Results: The results of the study revealed that the moisture content of the curd samples ranged between 86.36%- 88.71% and the pH values of the samples ranged between 3.96-5.43, which were reasonably suitable for curd processing industries in tropical countries. Titratable acidity (0.81-1.71), protein (range 1.4g-9.6g) and fat (2.2g-6.8 g) content also varied with respect to different lactic acid bacterial strains. All seven lactic acid bacteria (LAB) strains showed their antagonistic activity (zone of inhibition 5-10 mm) against four enteropathogenic bacterial strains (Escherichia coli ATCC 25922, Klebsiella pneumonia ATCC 15380, Streptococcus mutans ATCC 25175, Bacillus subtilis ATCC 6633). L ingluviei ADK10 and L. rhamnosus strains showed wide inhibitory spectrum against all the tested strains.
Conclusions: It can be conclude that the physiochemical parameters were varies according to their starter culture with antimicrobial activity against some entero-pathogens and has been fruitful starter culture for the preparation of curd having better health promoting effects.
Key words: Curd, Physiochemial evaluation, antagonistic activity.