Effect of Fermentation by Probiotic Lactobacillus acidophilus NCDC 13 on Nutritional Profile of a Dairycereal based Composite Substrate

Effect of Fermentation by Probiotic Lactobacillus acidophilus NCDC 13 on Nutritional Profile of a Dairycereal based Composite Substrate

The current study was aimed at evaluating the effects of fermentation on the nutritional profile of a composite dairy-cereal substrate. The organism (Lactobacillus acidophilus NCDC 13, a dairy isolate probiotic strain) had a biomass concentration 1012/ml in MRS medium and was starch hydrolysis-negative and phytasepositive with a phytase activity of 0.705 unit/ h/ ml.