NDLI: Preparation of low galactose yogurt using cultures of Gal$^{+}$ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus

Content Provider	Springer Nature Link
Author	Anbukkarasi, Kaliyaperumal UmaMaheswari, Thiyagamoorthy Hemalatha, Thiagarajan Nanda, Dhiraj Kumar Singh, Prashant Singh, Rameshwar
Copyright Year	2014
Abstract	Streptococcus thermophilus is an important lactic starter used in the production of yogurt. Most strains of S. thermophilus are galactose negative (Gal$^{−}$) and are able to metabolize only glucose portion of lactose and expel galactose into the medium. This metabolic defect leads to the accumulation of free galactose in yogurt, resulting in galactosemia among consumers. Hence there is an absolute need to develop low galactose yogurt. Therefore, in this study, three galactose positive (Gal$^{+}$) S. thermophilus strains from National Collection of Dairy Cultures (NCDC) viz. NCDC 659 (AJM), NCDC 660 (JM1), NCDC 661 (KM3) and a reference galactose negative (Gal$^{−}$) S. thermophilus NCDC 218 were used for preparation of low galactose yogurt. In milk fermented using S. thermophilus isolates alone, NCDC 659 released less galactose (0.27 %) followed by NCDC 661 (0.3 %) and NCDC 660 (0.45 %) after 10 h at 42 °C. Milk was fermented in combination with Gal$^{−}$ L. delbrueckii subsp. bulgaricus NCDC 04, in which NCDC 659 released least galactose upto 0.49 % followed by NCDC 661 (0.51 %) and NCDC 660 (0.60 %) than reference Gal$^{−}$ NCDC 218(0.79 %). Low galactose yogurt was prepared following standard procedure using Gal$^{+}$ S. thermophilus isolates and Gal$^{−}$ L. delbrueckii subsp. bulgaricus NCDC 04 in 1:1 ratio. Among which low galactose yogurt by NCDC 659 combination contained less galactose 0.37 % followed by NCDC 661 (0.51 %), NCDC 660 (0.65 %) and reference Gal$^{−}$ NCDC 218 (0.98 %) after 4 h of fermentation. This study clearly reveals that Gal$^{+}$ S. thermophilus isolates can be paired with Gal$^{−}$ L. delbrueckii subsp. bulgaricus for developing low galactose yogurt.
Starting Page	2183
Ending Page	2189
Page Count	7
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	9
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-02-02
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Galactose S. thermophilus Low galactose yogurt L. delbrueckii subsp. bulgaricus Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Preparation of low galactose yogurt using cultures of Gal(+) Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus.

Preparation of low galactose yogurt using cultures of Gal+ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus

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