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Assessment of goat milk-derived potential probiotic L. lactis AMD17 and its application for preparation of dahi using honey

Author:
Manhar, Ajay Kumar, Saikia, Devabrata, Borah, Anjan, Das, Anindhya S., Gupta, Kuldeep, Roy, Raju, Mahanta, Charu Lata, Mukhopadhyay, Rupak, Mandal, Manabendra
Source:
Annals of microbiology 2016 v.66 no.3 pp. 1217-1228
ISSN:
1590-4261
Subject:
Lactococcus lactis, Listeria monocytogenes, adhesion, adjuvants, anti-infective properties, bile acids, bile salts, buffalo milk, color, food pathogens, gastric acid, genes, goat milk, goats, honey, human cell lines, intestinal mucosa, milk, nisin, probiotics, sensory evaluation, taste, texture
Abstract:
Lactococcus lactis AMD17 isolated from free range goat milk was screened for potential probiotic attributes based on functional traits such as resistance to simulated gastric acid and bile salts, antimicrobial activity and inhibition of pathogen adhesion to intestinal epithelium cell line Caco-2. The isolate significantly reduced the adherence of foodborne pathogen Listeria monocytogenes AMDK2 (47.46 ± 0.17 %) to Caco-2 cells. Honey was used as an adjuvant of L. lactis AMD17 for preparation of dahi (curd) from buffalo milk and was found to support its survivability during storage (P <0.05). Sensory evaluation studies revealed that dahi prepared with L. lactis AMD17 and the addition of 3 % honey exhibited the highest score in taste and color. The texture characteristics were found to be superior to dahi prepared with only L. lactis AMD17. Moreover, the Nisin gene was amplified and showed a similarity of 100 % to other NisR-producing L. lactis strains. The present study suggests that dahi prepared using honey-enriched milk with nisin-producing probiotic strain L. lactis AMD17 imparts health benefits and combats foodborne pathogens, possibly due to the antibacterial features of nisin peptide. Graphical abstract Preparation of dahi using L. lactis AMD17 and honey
Agid:
5479278