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Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor S Vol: 0 Issue: 0

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

Sangita Ganguly, Sathish Kumar MH, Singh AK and Latha Sabikhi*
Dairy Technology Division, National Dairy Research Institute, India
Corresponding author : Latha Sabikhi
Principal Scientist, Dairy Technology Division, NDRI, Karnal-132 001, Haryana, India
Tel: +91-184-2259261; Fax: +91-184-2250042
E-mail: [email protected]
Received: July 10, 2013 Accepted: April 18, 2014 Published: April 23, 2014
Citation: Ganguly S, Sathish Kumar MH, Singh AK, Sabikhi L (2014) Effect of Fermentation by Probiotic Lactobacillus acidophilus NCDC 13 on Nutritional Profile of a Dairy-cereal based Composite Substrate. J Food Nutr Disor S1-002. doi:10.4172/2324-9323.S1-002

Abstract

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.

Keywords: Antinutrients; Lactobacillus acidophilus; Fermentation; Pearl millet; Barley; Whey; Digestibility; Bioavailability; Substrate

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