EC Nutrition

Research Article Volume 5 Issue 5 - 2016

Selection of Lactic Dahi Cultures for the Fermentation of Soy Milk

Subrota Hati1*, Shilpa Vij2 and Surajit Mandal2

1 Dairy Microbiology Department, S.M.C. College of Dairy Science, Anand Agricultural University, Annad-388001, Gujarat, India
2 Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana-132001, India
*Corresponding Author: Subrota Hati, Dairy Microbiology Department, S.M.C. College of Dairy Science, Anand Agricultural University, Annad-388001, Gujarat, India.
Received: October 22, 2016; Published: November 15, 2016

Soy milk serves as an excellent medium for the growth of lactic acid bacteria. In this study, Soymilk was fermented with five dahi cultures (NCDC144, NCDC167, NCDC323, NCDC325 and ST74). Soymilk was extracted from soybeans following standard procedure. WPC70 was added @ 0.5%, 1.0% & 1.5% to the soy milk and five dahi cultures were inoculated @1%. Dahi cultures were screened on the basis of pH, acidity and lactic count in soymilk medium containing WPC70 at different levels. NCDC323 showed maximum acidity 0.74% lactic acid with minimum pH 4.08 and lactic count of log 10.87 cfu/ml under specified growth condition [incubation time (16hrs) and temperature (30C)] with supplementing WPC70 @1.5%. NCDC167, NCDC325 and NCDC74 showed considerable titratable acidity (0.69 - 0.68% lactic acid respectively), pH (4.09 - 4.11y) and lactic counts (8.08 - 10.87log cfu/ml). This study helped to develop indigenous fermented soy based products like soy dahi, and probiotic soy dahi or fermented soy beverages.

keywords: Dahi; Soy; Fermentation; Antimicrobial; Growth Kinetics

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Subrota Hati., et al. “Selection of Lactic Dahi Cultures for the Fermentation of Soy Milk”. EC Nutrition  5.5 (2016): 1248-1254.