2 publications
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Published Subscription
Significance of Growth Rate, Acceptability of Fermented Milk and Release of Peptides by Lactic CulturesBy M.R. Kathiriya, J.B. Prajapati, S. Hati, Y.V. Vekariya
Abstract: Ten lactic cultures (S. thermophilus MD2, S. thermophilus MD8, Lc. lactis 009, L. fermentum AI2, L. fermentum AI3, L. fermentum 138, L. plantarum AD29, L. rhamnosus NS4, L. rhamnosus NS6 and E. feacalis ND3) isolated from vegetables and fermented foods were evaluated for their potential to ferment milk, produce good quality curd and ability to release peptides in fermented milk. It was found that S. thermophilus MD8, S. thermophilus MD2 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 31–40 Read article →
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Published Subscription
Assessment of In Vitro Probiotic Potential of Lactic Acid BacteriaBy M.R. Kathiriya, S. Hati, J.B. Prajapati, Y.V. Vekariya
Abstract: AbstractProbiotic potential of fermented milks isolates Lactobacillus rhamnosus NS6, Streptococcus thermophilus MD2 and Streptococcus thermophilus MD8 were carried out by performing various in vitro tests. MD2 and MD8 were able to survive at pH 2 and 3 in broth, while NS6 was found to be pH sensitive and could not survive at pH 2, but maintained its viability at 3 pH. All the cultures were able to survive at 0.5 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 17–30 Read article →