Viability of Lactobacillus in non-dairy matrices and its effect on quality characteristic of product

Abstract

This work investigated the effect of LAB starter cultures on the titratable acidity with respective incubation time and its viability during refrigeration storage in a fermented gruel from wheat flour and green gram malt mixture. The microorganisms used were Lactobacillus acidophilus and Lactobacillus plantarum. There were significant increases in TA of non dairy probiotic drink with respective time of incubation. It was observing that the decrease in viscosity of drink as storage time and viable count of LAB were increased at refrigeration temperature. It observed that in first four days of storage, there was constant increase in viable count of bacteria tested on MRS media while the percentage of growth is slightly decrease showed by six day of storage. The results of this work showed that LAB were good candidates for grow on the non dairy substrate content wheat flour and green gram malt based gruel with inhibiting the survival of other undesirable bacteria.