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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (1547) Last page : (1551)
Article doi: http://dx.doi.org/10.18782/2320-7051.2741

Potancy Antibacterbial Properties of Probiotic Acido-Bifido-Yogurt Against E. coli

Bajad, D. N.**, Khedkar, C. D., Kalyankar, S. D., Bajad, G. S. and Deshmukh, M. A.
** Ex-Dean, MAFSU Nagpur Camp: College of Dairy Technology, Udgir413517 (India)
*Corresponding Author E-mail: dnbjad32@gmail.com
Received: 22.03.2017  |  Revised: 29.04.2017   |  Accepted: 4.05.2017  


Probiotic Acido-bifido-yoghurt was prepared by using buffalo milk standardized to 18% TS. The routine yoghurt starter cultures (i.e. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus) along with a proven strain of probiotic Lactobacillus acidophilus and a human strain of Bifidobacterium bifidum were inoculated in the suitably heat processed milk (90oC/15 min.). The Cell-free culture(CFC) filtrates were obtained from the inoculated milk at an interval of 6, 12, 18, 24 and 30 h. Antibacterial activity of CFC from normal yoghurt without any other cultures, Acidophilus milk, Bifidus milk and probiotic Acido-bifido-yoghurt was studied using cup-well assay against mastitic strain of Escherichia coli. It was further observed that the antibacterial effect of the CFC of the products under investigation was highest at 24 h followed by which there was a gradual decline in the effect. It was concluded from this study that when these four culture organisms are grown in association, they exert a synergistic antibacterial effect on the test organisms.

Key words: Acidophilus milk, Bifidus milk, LAB, E. coli

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Bajad, D.N., Khedkar, C.D., Kalyankar, S.D., Bajad, G.S. and Deshmukh, M.A., Potancy Antibacterbial Properties of Probiotic Acido-Bifido-Yogurt Against E. coli, Int. J. Pure App. Biosci. 6(1): 1547-1551 (2018). doi: http://dx.doi.org/10.18782/2320-7051.2741