alexa Ready to Eat Curd-A Step towards Rural Transformation
ISSN: 2329-8901

Journal of Probiotics & Health
Open Access

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Research Article

Ready to Eat Curd-A Step towards Rural Transformation

Gowri Sukumar and Asit Ranjan Ghosh*
Centre for Infectious Diseases and Control, School of Biosciences and Technology, VIT University, Vellore-632014, Tamil Nadu, India
Corresponding Author : Asit Ranjan Ghosh
Centre for Infectious Diseases and Control
School of Biosciences and Technology
VIT University, Vellore-632014
Tamil Nadu, India
Tel: 0416-2202618; 09790238701
E-mail: [email protected]; [email protected]
Received May 22, 2013; Accepted July 19, 2013; Published July 24, 2013
Citation: Sukumar G, Ghosh AR (2013) Ready to Eat Curd-A Step towards Rural Transformation. J Prob Health 1:111. doi:10.4172/2329-8901.1000111
Copyright: © 2013 Sukumar G, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Pure culture of Pediococcus spp GS4 isolated from khadi was used as inoculum for curd preparation. 1% of the bacterial culture having viable cell count of 1.24×109 CFU/ml was inoculated, and curdling was observed after 18 hours of incubation at 37°C. The cell viability in the curdled sample was determined to be 2.46×109 CFU/ml. Physico-chemical analysis of the curd showed its moisture content to be 90.36%, free amino acids amounted to a concentration of 710 μg/μl, and protein and carbohydrate concentration in the curd was determined to be 460 μg/μl and 0.86 mg/ml, respectively. The free fatty acid content was estimated to be 6.77 g/100g as oleic acid equivalence. The confirmation of probiotic properties showed acid and bile tolerance with the percentage survivability of 88.01 and 113.33%, respectively. Antimicrobial activity of the 100 μl of the cell free extract gave maximum inhibition against Staphylococcus aureus, with the Zone of inhibition (ZOI) of 13.9 ± 0.32 mm, followed by Pseudomonas aeruginosa (12.2 ± 0.45 mm), and the least with Escherichia coli and Listeria monocytogenes with the average ZOI of 11.9 ± 0.25 and 10.6 ± 0.85 mm, respectively. The concentration of lactic acid was determined to be 2.43 ± 0.01 g/20ml of supernatant. The viable counts upon lyophilisation showed a decrease in viability and the counts dropped to less than 108 CFU/ml after the 6th day of storage at room temperature. Organoleptic evaluation of the reconstituted curd was judged as acceptable. The curd thus prepared possessed the health beneficial and organoleptic property to support and supplement the rural health and economy.


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