Screening of sugar tolerant fast growing lactic acid bacteria for preparation of misti dahi
Sugar tolerating lactic acid bacteria for misti dahi
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Authors
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R. Majumder
1Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana
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Himanshu
1Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana
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Manorama Kumari
1Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana
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Shaik Abdul Hussain
2Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana
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Pradip Vishnu Behare
1Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana
Keywords:
Lactic acid bacteria, Sugar tolerance, Misti dahi, Textural attributes, Rheology, Sensory propertiesAbstract
Misti dahi, a popular fermented milk product in eastern India, is experiencing growing demand across the country. To meet the increasing demand, it is essential to identify sugar-tolerant starter cultures that can ensure more desirable and consistent fermentation outcomes while minimizing the risk of fermentation failure. This study aimed to isolate, screen, and identify sugar-tolerant cultures suitable for misti dahi production. Out of ten isolated cultures, S. thermophilus MD3 exhibited remarkable tolerance to high sugar concentrations of up to 20% in milk without compromising cell viability and curdling time. Moreover, it consistently produced misti dahi of superior quality in terms of physicochemical, microbiological, textural, sensory, and rheological attributes. The isolated S. thermophilus MD3 culture holds potential for commercialization in misti dahi production.
