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अमूर्त

Ready to Eat Curd-A Step towards Rural Transformation

Gowri Sukumar and Asit Ranjan Ghosh

Pure culture of Pediococcus spp GS4 isolated from khadi was used as inoculum for curd preparation. 1% of the bacterial culture having viable cell count of 1.24×109 CFU/ml was inoculated, and curdling was observed after 18 hours of incubation at 37°C. The cell viability in the curdled sample was determined to be 2.46×109 CFU/ml. Physico-chemical analysis of the curd showed its moisture content to be 90.36%, free amino acids amounted to a concentration of 710 μg/μl, and protein and carbohydrate concentration in the curd was determined to be 460 μg/μl and 0.86 mg/ml, respectively. The free fatty acid content was estimated to be 6.77 g/100g as oleic acid equivalence. The confirmation of probiotic properties showed acid and bile tolerance with the percentage survivability of 88.01 and 113.33%, respectively. Antimicrobial activity of the 100 μl of the cell free extract gave maximum inhibition against Staphylococcus aureus, with the Zone of inhibition (ZOI) of 13.9 ± 0.32 mm, followed by Pseudomonas aeruginosa (12.2 ± 0.45 mm), and the least with Escherichia coli and Listeria monocytogenes with the average ZOI of 11.9 ± 0.25 and 10.6 ± 0.85 mm, respectively. The concentration of lactic acid was determined to be 2.43 ± 0.01 g/20ml of supernatant. The viable counts upon lyophilisation showed a decrease in viability and the counts dropped to less than 108 CFU/ml after the 6th day of storage at room temperature. Organoleptic evaluation of the reconstituted curd was judged as acceptable. The curd thus prepared possessed the health beneficial and organoleptic property to support and supplement the rural health and economy.