Development of probiotic starter cultures and adoption of technology for functional food

Date

2014

Abstract

Surveys using the Purposive Sampling Model with qualitative data have been done on the current status and needs for starter cultures for product development. The venues for the survey were the National Dairy Conference, scientific meetings of related academic societies and project-sponsored Training Workshops. More than 100 respondents in all occasions answered the survey-majority of them expressed their need for starter cultures to process their dairy products or develop new products and they also indicated their willingness to collaborate with BIOTECH [National Institute of Molecular Biology and Biotechnology], UP Los Baños. This strategy was done in order to save on travel time and costs in going to various places that were targeted in the project framework of the proposal namely: Laguna, Quezon, Batangas, Nueva Ecija, Leyte and Cagayan de Oro City [Philippines]. The survey has obtained information from more respondents including dairy processors of Laguna, Quezon, Batangas, Nueva Ecija, Bukidnon, Pangasinan, Tarlac, Cavite, Rizal, Camarines Norte, Camarines Sur, Albay, Sorsogon, Bohol, Leyte. Surigao del Norte and Zamboanga del Sur [Philippines]. The 'hands-on' training workshops conducted imparted the basic knowledge on the processing of fermented milk products and disseminated the protocols through brochures to representatives of most of the dairy processors. The subsequent sensory tests done showed the superiority of products with BIOTECH-UPLB starter cultures. Six dairy cooperatives having processing plants were also visited and three of them tested the BIOTECH-UPLB developed rennet and starters. They are willing to buy starter cultures and rennet from BIOTECH-UPLB. Optimization of conditions for high cell density production of stater cultures have been done for Pediacoccus acidilactici 3G3, Lactobacillus plantarum BS, Lactococcus lactis SC3, Lactobacillus paracasei 1Y9, Lactobacillus bulgaricus and Streptococcus thermophilus CH30A. A modified media composed of low cost protein, sugar and nutrient sources for growth and bacteriocin production was optimized for P. acidilactici 3G3. The Central Composite Design of Response Surface Methodology by the Design Expert 7.0 software was used to determine the ratio of various medium components. Results shown by the contour plot generated suggested of to the media components that would maximize growth and bacteriocin production. The optimum substrate composition were 40% (v/v) paring meal extract, 60% (v/v) coconut water, 0.5% (w/v) peptone, 2.5% yeast extract (w/v), and 3% (w/v)molasses. Confirmation runs using a 5-L bioreactor with the temperature, pH and agitation kept constant at 37 deg C, 5.5, and 50 rpm, respectively, produced a cell count of 8.44 X 10 sup 10 cfu/mL (10.9 log sub 10) at 12 hours, Bacteriocin activity was seen at the 10th hour at 200 AU/mL and was observed to be a constant until the 16th hour. On the other hand, results derived for growth optimization of Lb. plantarum BS, identified the lowest amount of skim milk (5% w/v) and brown sugar (1% w/v) that would yield the highest cell growth, 10.4 log sub 10 cfu/mL at 10% v/v prepared yeast extract. All criteria settings were in range and the response (cell count)was maximized. Probiotic and non-probiotic types of white cheese were prepared from raw carabao's milk. Results of sensory tests showed that average values of all sensory attributes tested were higher statistically insignificant compared with the control. This means that probiotics in the form of the freeze-dried starter culture can be incorporated with white cheese without drastically compromising its quality. Probiotic yoghurt was also prepared using raw cow's milk. Based on the sensory tests done, BIOTECH probiotic yoghurt was more preferred than the commercial brand as depicted by higher values of all the sensory attributes. Statistical analysis showed that the color and the aroma were insignificant but the flavour, texture, taste and general acceptability were significant compared to the commercial brand. Lactobacilli-inoculated tempeh was also found better than the non-treated control in terms of texture, flavour and general sensory acceptability.

Document Type

Article

Pages /Collation

107 leaves

En – AGROVOC descriptors

YOGHURT; WATER BUFFALOES; MILK; PROBIOTICS; HEALTH FOODS; FOOD PROCESSING; FOOD ADDITIVES; STABILIZERS; TECHNOLOGY; STARTER CULTURES; ORGANOLEPTIC ANALYSIS; ORGANOLEPTIC PROPERTIES

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