title: Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties.
abstract: The focus of this study was to coculture probiotic Bacillus spp. with dairy starter cultures namely, Streptococcus thermophilus and Lactobacillus bulgaricus for enhanced nutritional properties of soy-curd. Subsequently, rheological, sensory, and antioxidant properties of soy-curd along with mineral as well as fatty acid composition were analyzed. Data revealed an increase in the cell viability of probiotic Bacillus spp. on coculturing rather than as mono-culture. Proximate analysis showed higher nutritional value along with increased trace elements. UFA/SFA ratio, rheology, and sensory properties of probiotic soy-curd were in the acceptable range. Probiotic soy-curd showed higher antioxidant activity as measured by the ability to scavenge free radicals. No significant difference in the overall quality within the probiotic products was observed. However, B. flexus MCC2427 cocultured product displayed slightly better attributes than other samples. In general, the results suggest that soy-curd can be a suitable carrier for probiotic Bacillus spp. and the enhanced nutritional and antioxidant properties could be of additional advantage to combat malnutrition problem.
  
  
  CONCLUSIONS
  In order to supply consumers with intriguing probiotic products for improving health benefits, several criteria including technological and functional properties should be considered as a quality control measures. Further, a meaningful level of probiotics has to be viable to exhibit beneficial effect. Hence, present work has been carried out to improve the quality of soy-curd by supplementation of probiotic Bacillus spp. These Bacillus spp. are well characterized native probiotic cultures with potential functional attributes including antimicrobial, antioxidant, anticholesterol activity (Shobharani and Halami 2014). Hence, the application of these cultures will encourage for development of food product with wider health benefits.
authors: Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Inst, Mysore, 570 020, India.
authors: P
authors: P
authors: Shobharani
authors: Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Inst, Mysore, 570 020, India.
authors: Maya
authors: M
authors: Prakash
authors: Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Inst, Mysore, 570 020, India.
authors: Prakash M
authors: PM
authors: Halami
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001407:Bacillus / Q000254:growth & development; D002470:Cell Survival; D018920:Coculture Techniques; D005516:Food Microbiology; D006801:Humans; D056546:Lactobacillales / Q000254:growth & development; D007778:Lactobacillus / Q000254:growth & development; D009753:Nutritive Value; D009812:Odorants; D019936:Probiotics; D012212:Rheology; D045730:Soy Foods / Q000032:analysis / Q000382:microbiology*; D013025:Glycine max; D048249:Streptococcus thermophilus / Q000254:growth & development; D014131:Trace Elements / Q000032:analysis
chemical_list: D000975:Antioxidants; D014131:Trace Elements
keywords: Bacillus spp; antioxidant activity; probiotic; rheology; soy-curd