title: Formation of oligosaccharides in skim milk fermented with mixed dahi cultures, Lactococcus lactis ssp diacetylactis and probiotic strains of lactobacilli.
abstract: Milk fermented with mixed dahi cultures NCDC167, Lactococcus lactis ssp diacetylactis NCDC60 and two probiotic strains; Lactobacillus acidophilus NCDC14 and Lb. casei NCDC19 were evaluated after fermentation (14 h) and during 8 d storage at 7 degrees C. The beta-galactosidase activity was found to increase after fermentation leading to the hydrolysis of lactose and production of glucose, galactose and oligosaccharides; that subsequently decreased during storage. The viable counts of lactococci and lactobacilli decreased during storage yet remained >106 cfu/ml after storage. The results of present study indicate that all the selected cultures have ability to produce oligosaccharides (prebiotics) due to transgalactosidal and lactose hydrolysis activities of beta-galactosidase. The cultures developed an active synbiotic formula by maintaining sufficient probiotic viable counts to exert health benefits to the consumers.
authors.affiliation: Animal Biochemistry Division, National Dairy Research Institute, Karnal-132001 Haryana, India. yadavhariom@gmail.com
authors.forename: Hariom
authors.initials: H
authors.lastname: Yadav
authors.forename: Shalini
authors.initials: S
authors.lastname: Jain
authors.forename: Pushpalata Ravindra
authors.initials: PR
authors.lastname: Sinha
mesh_terms: D000818:Animals; D002020:Buffaloes; D005260:Female; D005285:Fermentation; D007778:Lactobacillus / Q000302:isolation & purification; D013294:Lactococcus lactis / Q000502:physiology*; D008892:Milk / Q000737:chemistry* / Q000201:enzymology / Q000382:microbiology*; D009844:Oligosaccharides / Q000302:isolation & purification / Q000378:metabolism*; D001616:beta-Galactosidase / Q000378:metabolism
chemical_list: D009844:Oligosaccharides; D001616:beta-Galactosidase