PROBIOTIC POTENTIAL OF PICHIA KUDRIAVZEVII Y01 AND PREPARATION OF FERMENTED WHEY BEVERAGE BY RESPONSE SURFACE METHODOLOGY
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Authors
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HELNA PIOUS
College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad - 673 576
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PARVATHY SHINE
College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad - 673 576
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ARCHANA CHANDRAN
College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad - 673 576
Keywords:
ginger, Pichia Kudrivzevii, probiotic, whey, yeastAbstract
This study conducted in the year 2022 aimed to the evaluation of probiotic potential of yeast Pichia kudriavzevii Y01 obtained from traditionally prepared fermented milk and develop a probiotic functional whey beverage using this lactose-fermenting yeast by employing response surface methodology (RSM). The probiotic properties of Pichia kudriavzevii Y01, including bile tolerance, acid tolerance, temperature tolerance, autoaggregation, and bacterial cell hydrophobicity, were assessed to determine its suitability for probiotic applications. Yeast strain exhibited remarkable acid, bile and temperature tolerance and showed good auto-adhering potentiality with a value index of greater than 85%. Additionally, the study focused on the development of a probiotic whey beverage enriched with ginger extract to enhance its sensory appeal. Response surface methodology was usedto optimize the fermentation conditions, ensuring a well-balanced flavour profile that meets consumer expectations. Significant correlation models were established with the coefficient of correlation (R2) greater than 0.9. The study revealed that Pichia kudriavzevii Y01 exhibited excellent probiotic potential, making it an ideal candidate for delivering probiotic benefits. Furthermore, the developed probiotic whey beverage, enriched with ginger extract, was sensorially acceptable and met the consumers’ preferences.
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