TAILIEUCHUNG - Standardization of protocol for the preparation of linseed beverage using lactic acid bacteria and yeast

Linseed is one of the most important crops and it has exceptionally high content of AlphaLinolenic acid, dietary fiber, high quality protein, phytoestrogens and minerals especially phosphorus, magnesium and calcium. To increase the uptake of linseed, value addition is attempted. Standardization of protocol was carried out based on pH, titrable acidity and sensory characteristics for the parameters - seed processing technique, substrate, sugar, inoculum, honey concentrations, incubation temperature and fermentation duration using Lactobacillus acidophilus and Saccharomyces ellipsoideus. Seed processing technique of roasting and powdering, substrate concentration of 10 % and 5 %, sugar concentration of % and 10 % with sugar and honey in the ratio of 80:20 and 60:40 were selected for bacterial and yeast fermentation respectively. Incubation temperature of 30°C for 2 days with 8 % inoculum was found to be effective for the preparation of fermented beverage. Based on the experimental results standard protocol was constructed and fermented beverage is prepared using probiotic organisms Lactobacillus acidophilus, Bacillus mesentericus, Saccharomyces ellipsoideus, Saccharomyces boulardii and lactic acid bacterial isolate. Organoleptic evaluation recorded an overall acceptability of to . Cost of the beverage ranged from rupees - due to the variations in amount of recovery. | Standardization of protocol for the preparation of linseed beverage using lactic acid bacteria and yeast

• Hoá học
• Lactic acid bacteria
• Lactic acid bacteria and yeast
• Standardization of protocol
• Preparation of linseed beverage
• Lactic acid bacteria
• Acid tolerance
• Bile tolerance
• Acidic pH and bile tolerance
• Lactic acid bacteria for acidic pH
• Banana pseudostem
• Isolation and characterization
• Lactic acid bacteria from banana
• Pseudostem as substrate
• Coalho cheese
• Antimicrobialsusce ptibility
• Probiotic potential isolated
• Kokum juice
• Pomegranate juice
• Pomegranate juice by lactic acid bacteria
• Fermentation of pomegranate juice
• Fermented fish
• Southeast Asian countries
• Diversity of lactic acid bacteria
• Fermented fish products
• Shelf life
• Application using fruit juice
• Fruit juice
• Probiotic potential
• Lactic acid bacteria isolated
• Organoleptic analysis
• Kunun zaki supplemented with soymilk
• Growth kinetics of lactic acid bacteria
• Organoleptic Scores of Kunun zaki supplemented
• Functional food
• Traditional fermented foods
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• Streptococcus mutans
• Dental caries
• Dental plaque
• Lactic acid bacteria showing antagonistic
• Antifungal metabolites
• Identification of antifungal metabolites
• Vogues proskauer test
• Process development
• Agro residues
• Evaluation of lactic acid bacteria
• Fermented food
• Pathogenic bacteria
• Well diffusion assay method
• Food borne pathogens
• Autochthonous culture
• Lactic acid fermentation
• Naturally fermented beverage
• Starter culture
• Indole acetic acid
• Seed treatment
• Plant growth promoting
• Least Square Difference
• Microbial consortia
• Phosphate solubilization
• Healthy spinach (Spinacia oleracea)
• Lactic acid
• Antimicrobial activity
• Proteolytic activity
• Cellular morphology
• Biochemical characters
• Poly β hydroxybutyrate
• Thermophilic lactic acid Bacteria
• Cell biomass
• Genera lactobacillus
• Biocompatible polymers
• Probiotic microorganisms
• Cell free filtrate
• Caco 2
• MTT assay
• Bifidobacterium spp
• Bile salt pH tolerance
• Probiotic applications
• Homemade fermented foods
• Insect oviposition sites
• Crop plants
• Epiphytic lactic acid bacteria
• Epiphytic LAB associated
• Probiotic lactic acid bacteria
• Honey bee species
• Honey bees
• Characterization and identification
• Manage honey bee stressors
• Biochemical tests
• Carbohydrate fermentation
• Probiotic pomegranate drink
• Non dairy probiotic drink
• Fermented vegetables
• Local fermented vegetables (Makdoos)
• Probiotic characterization
• Characterize some selected isolates
• β galactosidase
• Submerged fermentation
• Lactose intolerance
• Traditional dairy product of Himachal Pradesh