Vol. 11, Issue 7 (2022)

Author(s):
Shalu Swami, Geeta Chauhan, Ravikant Agrawal and Sanjod Kumar Mendiratta

Abstract:
Whey is a major By Product of channa or paneer or cheese making dairy industry where its utilization and proper disposal is a major problem. This study aimed at evaluation of antimicrobial and antioxidant activity of whey and its partial characterization. The obtained whey was divided into three treatments, un-supplemented whey, whey supplemented with 1% soya flour and whey supplemented with 2% soya flour and all the whey treatments were fermented with 2% LAB culture at 37^oC for 48 hrs. All the whey treatments were subjected to high speed centrifugation followed by filtration, concentration and then reconstitution with sterile distilled water and stepwise ultra-filtration. The antioxidant activity of whey supplemented with 2% soya flour and its fractions (>30 kDa, <30kDa, >10 kDa, <10 kDa) was determined by DPPH free radical scavenging activity method and antimicrobial activity was tested against Bacillus cereus, Listeria monocytogenes, Salmonella Typhimurium and, Escherichia coli by agar well diffusion method. There were significant differences (P< .05) in ZOI and antioxidant activity of whey supplemented with 2% soya flour than other whey treatments. The ZOI was maximum against Listeria monocytogenes and there was significant (P< .05) difference in ZOI against Listeria monocytogenes and Salmonella Typhimurium.