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ABSTRACT: Fermented milk products are part of the diet in
many parts of the world and are consumed on a regular
basis. Enhancing the nutritional and therapeutic properties
of traditional fermented milks can improve the health and
physiology of consumers. In the present study, dahi and
yoghurt were prepared using buffalo milk. Bulk freeze-dried
cultures of dahi and yoghurt, either with or without
supplementation of Bifidobacterium bifidum I and Lactobacillus
acidophilus R, were used to prepare these products.
Probiotic properties such as antimicrobial activity in
vitro, effect on body weight and serum cholesterol level
in albino rats, and sensory properties of the products
were evaluated. Among the products tested, probiotic
yoghurt showed very strong inhibition (>16 mm diameter)
against all the food-borne pathogens tested. Supplementation
of probiotic cultures helped to improve the body weight of
albino rats (Wister) after 30 days of feeding, with a weight
gain of 123.33 and 129.33 g with probiotic yogurt and
probiotic dahi, respectively. The serum cholesterol level of
these rats decreased gradually, with a significant reduction
of 2.63, 4.1 and 4.68 mg/100 ml at the end of 30 days
in rats fed with yoghurt, probiotic dahi and probiotic
yoghurt, respectively, indicating the hypocholesterolaemic
effect of the probiotic cultures. No significant difference in
sensory scores of dahi and yoghurt was observed with the
supplementation of probiotic cultures. Thus, the present
study indicated the probiotic potential of dahi and yoghurt
prepared using selected probiotic strains.
Annals of Microbiology. 08/2012; 62:(3):939–947.
