Vol. 9, Issue 2 (2020)

Author(s):
Mridula Steephen, Geetha R and Sathian CT

Abstract:
Acid production, proteolytic and lipolytic activities are the major characteristics of lactic acid bacteria (LAB) that affects the flavor development in fermented dairy products. Based on these activities, the LAB used for each dairy product is specific. In this study we analyzed, whether the activity levels of starter LAB depends on the medium used for their growth or maintenance. Whey supplemented with one percent yeast extract (1WYE) was the treatment medium and control media were commercial broth and skim milk for this analysis. The starters used were Lactococcus lactis 676, Lactococcus lactis ssp. diacetylactis 621 and Lactobacillus rhamnosus 296. The study revealed that, the proteolytic and lipolytic activity of starters are independent of the medium used for their growth. Therefore, whey based medium can be utilized as the cost-effective growth and maintenance medium of starters for fermented dairy product sector.