Asian Journal of Dairy and Food Research, volume 28 issue 3 & 4 (2009) : 186-189

PRODUCTION OF PROBIOTIC LACTOBACILLUS ACIDOPHILUS CELL CNCENTRATES USING SOLID STATE FERMENTATION TECHNOLOGY AND THEIR PERFORMANCE

B. Ramachandra*, H. Manjunath, R. Prabha, R. Krishna

Affiliations

¹Department of Dairy Microbiology, Karnataka Veterinary Animal, Fisheries Sciences University, Hebbal, Bangalore-560 024, India.

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Cite article:- Ramachandra* B., Manjunath H., Prabha R., Krishna R. (2024). PRODUCTION OF PROBIOTIC LACTOBACILLUS ACIDOPHILUS CELL CNCENTRATES USING SOLID STATE FERMENTATION TECHNOLOGY AND THEIR PERFORMANCE. Asian Journal of Dairy and Food Research. 28(3): 186-189. doi: .

ABSTRACT

To overcome many problems associated with liquid culture techniques for the production of
cell concentrates, SSF used after maintaining the following conditions technique, such as paddy
husk, fortified with the various additives attempted to produce cell concentrates of Lactobacillus
acidophilus111. Factors affecting the growth of L .acidophilus 111 in respect of nutrients, minerals,
salts, legumes, surfactants, pH, temperature, moisture content, static or shaking method of
incubation, CO2 atmosphere were studied. The results showed that a viable count of 10 log 10
cfu/g could be achieved when peptone (1%), yeast extract (1%), skim milk powder (1%), MnSO4
(0.05%), black gram (10 %), tween 40 (1%) were used with the growth conditions of pH of 7.0,
incubation temperature of 370 C, moisture content of 50 %, CO2 flushing. To enhance the keeping
quality, the SSF culture was dried at 15, 20, 25 and 300 C atmospheric temperatures for 20 h.
The results showed that the viable count was only marginally reduced to 8 log10 cfu/g on drying
at 200 C for 20 h. The dried SSF culture when used as an inoculum, performed equally with the
liquid culture in milk with respect to the curdling time and titratable acidity

KEYWORDS

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Asian Journal of Dairy and Food Research

PRODUCTION OF PROBIOTIC LACTOBACILLUS ACIDOPHILUS CELL CNCENTRATES USING SOLID STATE FERMENTATION TECHNOLOGY AND THEIR PERFORMANCE

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