Loading...

Evaluation of Technological Attributes of Lactococcus lactis Cultures for Preparation of Dahi and Misti Dahi (Sweetened Dahi)

DOI: 10.18805/ajdfr.DR-1632    | Article Id: DR-1632 | Page : 358-364
Citation :- Evaluation of Technological Attributes of Lactococcus lactis Cultures for Preparation of Dahi and Misti Dahi (Sweetened Dahi).Asian Journal of Dairy and Food Research.2021.(40):358-364
Vandna Kumari, Narendra Kumar, Surajit Mandal vandna92@gmail.com
Address : Division of Dairy Microbiology, ICAR-National Dairy Research Institute, Karnal-132 001, Haryana, India.
Submitted Date : 29-01-2021
Accepted Date : 26-04-2021

Abstract

Background: Dahi and Misti dahi are traditional Indian fermented milk products. The present study was aimed to evaluate the technological attributes of selected six Lactococcus lactis cultures namely NCDC 193, 125, 128, 94, 97 and 314 for preparation of Dahi and Misti dahi
Methods: Six Lactococcus lactis were collected and tested for acidification profile as well as growth rate was also determined in milk with (15%) and without sucrose. Their flavor producing ability, proteolytic ability by OPA method and antimicrobial activity against four spoilage causing microorganisms (Escherichia coli NCDC 134, Staphylococcus aureus NCDC 109, Micrococcus luteus NCDC 131 and Pseudomonas fluorescenes NCDC 316) were evaluated.
Result: All the six cultures were able to grow and produce acidity in milk containing 15% sucrose and similar acidification profile as well as growth rate (K) were found in milk without sucrose. Cultures NCDC 193, 128 and 125 were found to produce flavoring compound (diacetyl). Proteolytic activity of the selected cultures ranged between 0.17 to 0.41 mg/mL of Leucine. Among six cultures three Lactococcus lactis cultures NCDC 314, 94 and 97 have shown zone of inhibition against all four test organisms.

Keywords

Acidification activity Antimicrobial activity Growth rate Lactococcus lactis Sensory evaluation

References

  1. Alomar, J., Loubire, P., Delbes, C., Nouailee, S. and Montel, M.C.  (2008). Effect of Lactococcus garivieae, Lactococcus lactis and Enterococcus faecalis on the behavior of Staphylococcus aureus in microfiltered milk. Food Microbiology. 25: 502-508.
  2. Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002). Technology of Indian milk products. New Delhi: Dairy India.
  3. AOAC. (1975). Official Methods of Analysis. Washington: Association of Official Analytical Chemists.
  4. Atanasova-Penichon, V., Bernillon, S., Marchegay, G., Lornac, A., Pinson-Gadais, L., Ponts, N., Zehraoui, E., Barreau, C. and Richard-Forget, F. (2014). Bioguided isolation, characterization and biotransformation by Fusarium verticillioides of maize kernel compounds that inhibit fumonisin production. Molecular Plant-Microbe Interactions. 27: 1148-1158.
  5. Bachanti, P., Vij, S., Patil, M.R., Bajad, D.N., Adil, S. and Kalyankar, S.D. (2018). Antimicrobial activity of casein fermentate of probiotic Lactobacillus spp. Asian Journal of Dairy and Food Research. 37(3): 175-181.
  6. Balciunas, E.M., Castillo- Martinez, F.A., Todorov, S.D., Gombossy- deMelo Franco, B.D., Converti, A. and Pinheiro- de Souza Oliveira, R. (2013). Novel biotechnological applications of bacteriocins: A review. Food Control. 32: 134-142.
  7. Beal, C., Skokanova, J., Latrille, E., Martin, N. and Corrieu, G. (1999). Combined effects of culture conditions and stor age time on acidification and viscosity of stirred yogurt. Journal of Dairy Science. 82(4): 673-681.
  8. Chatterjee, A., Kanawjia, S. K. and Khetra, Y. (2015). Properties of sweetened Indian yogurt (Mishti dohi) as affected by added tryptic whey protein hydrolysate. Journal of Food Science and Technology. 53: 824-831.
  9. Choi, J., Sabikhi, L., Hasan, A. and Anand, S. (2012). Bioactive peptides in dairy products. International Journal of Dairy Technology. 65: 1-12. 
  10. Church, F.C., Swaisgood, H.E., Porter, D.H. and Catignani, L. (1983). Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science. 66: 1219-1227.
  11. Cogan, T.M. (1982). Acetoin production and citrate metabolism in Streptococcus lactis subspdiacetylactis. International Journal of Food Science Technology. 6: 69-78
  12. Dahou, A.A., Bekada, A.A. and Homrani, A. (2021). Identification of a Lactococcus lactis Isolated from a Fresh Local Cheese of the Western Algerian Steppe “J’ben of Naama”. Asian Journal of Dairy and Food Research. DOI: 10.18805/ ajdfr.DR-208.
  13. De, S. (1980). Outlines of Dairy Technology. New Delhi: Oxford University Press.
  14. Desai, A.R., Powell, I.B. and Shah, N.P. (2004). Survival and activ ity of probiotic lactobacilli in skim milk containing prebiotics. Food Microbiology Safety. 69: 57-60.
  15. Donkor, N.O., Henriksson, A., Vasiljevic, T. and Shah, N. (2006). Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal. 16: 1181-1189. 
  16. Eke, M.O., Olaitan, N.I. and Sule, H.I. (2013). Nutritional evaluation of yoghurt-like product from baobab (Adansonia digitata) fruit pulp emulsion and the micronutrient content of baobab leaves. Advance Journal of Food Science and Technology. 5(10): 1266-1270. 
  17. Frye, C.P. (2013). Regulations for Product Standards and Labeling Manufacturing. In: Manufacturing Yoghurt and Fermented Milks. [R.C. Chandan and A. Kilara (Eds.)]. Oxford, UK: John Wiley and Sons.
  18. Ghosh, J. and Rajorhia, G.S. (1987). Chemical, microbiological and sensory properties of Misti dahi sold in Calcutta. Asian Journal of Dairy Research. 6:11-16.
  19. Ghosh, J. and Rajorhia, G.S. (1990). Selection of starter culture for production of indigenous fermented milk product (Misti dahi). Lait-Lyon. 70: 147-154.
  20. Hammer, B.W. (1935). The creatine test for acetylmethylcarbinol plus diacetyl in butter cultures. Journal of Dairy Science. 30: 881.
  21. Kok, J. and G, Buist. (2003). Genetics of Proteolysis in Lactococcus lactis. In: Genetics of Lactic acid Bacteria. [B.J.B. Wood and W.M. de Vos (ed.)], Kluwer Academic/Plenum Pub lishers, New York, N.Y. 189-224.
  22. Lindsay, R.C., E. A. Day and W.E. Sandine. (1965). Green flavor defect in lactic starter cultures. Journal of Dairy Science. 48(7): 863-869.
  23. Mahdian, E. and Tehrani, M.M. (2007). Evaluation the effect of milk total solids on the relationship between growth and activity of starter cultures and quality of concentrated yoghurt. American-Eurasian Journal of Agriculture and Enviromental Science. 2: 587-592. 
  24. Nomura, M., Kobayashi, M., Narita, T., Kimoto-Nira, H. and Okamoto, T. (2006). Phenotypic and molecular characterization of Lactococcus lactis from milk and plants. Journal of applied microbiology. 101: 396-405.
  25. Özkalp, B., Özden, B., Tuncer, Y., Sanlibaba, P. and Akçelik, M. (2007). Technological characterization of wild-type Lactococcus lactis strains isolated from raw milk and traditional fermented milk products in Turkey. Le Lait. 87(6): 521-534.
  26. Psoni, L., Kotzamanides, C., Yiangou, M., Tzanetakis, N. and Litopoulou-Tzanetakis, E. (2007). Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese. International Jounal of Food Microbiology. 114: 211-220.
  27. Ramchandran, L. and Shah, N.P. (2010). Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage. LWT-Food Science and Technology. 43(5): 819-827.
  28. Singh, R. (2007). Characteristics and technology of traditional Indian cultured dairy products. Bulletin of the International Dairy Federation. 415: 11-20.
  29. Schillinger, U. and Lücke, F.K. (1989). Antibacterial activity of Lactobacillus sake isolated from meat. Applied and environ mental microbiology. 55: 1901-1906.

Global Footprints