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International Journal of Dairy Science
  Year: 2015 | Volume: 10 | Issue: 2 | Page No.: 77-85
DOI: 10.3923/ijds.2015.77.85
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Effect of Spirulina platensis Powder on Whey Fermented with Streptococci

Anandi Kavimandan

The main purpose of this research was to monitor the effect of dry Spirulina platensis powder in whey inoculated with pure culture of Streptococcus lactis NCIM 2080 and Streptococcus faecalis NCIM 2093, respectively during their 21 days storage at 4°C. The whey samples were supplemented with 0.3, 0.5 and 0.8% w/v S. platensis powder and without S. platensis powder (control). All samples were inoculated with 1% v/v single strain of streptococci. All samples were inoculated with same viable counts. Whey samples were filled in 50 mL tightly capped sterilized falcon tubes. Five hours of incubation were given to all samples each in three replicates at 40°C. The effect was studied on following parameters: pH, titratable acidity and redox potential of whey and viability of streptococci in current sample. These attributes were checked on 0th day (before incubation), 1st, 7th, 14th and 21st day of storage. The most significant results were obtained at 0.8% S. platensis supplemented samples. At the day 7 both streptococci gave the highest viable counts throughout the 21 days of storage. The lowest pH and highest titratable acidity was observed in S. lactis at 21st day of storage.
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How to cite this article:

Anandi Kavimandan , 2015. Effect of Spirulina platensis Powder on Whey Fermented with Streptococci. International Journal of Dairy Science, 10: 77-85.

DOI: 10.3923/ijds.2015.77.85






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