206/22 | Research Article | Livestock Products Technology
Effect of Temperature and Salt on the Growth of Indigenous Lacticaseibacilusparacasei Strains Isolated from Household Curd
Archana Chandran, Beena, A.K., Rejeesh, R. and Sudheer Babu, PDepartment of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur - 680651, Kerala, India
Published in the Indian Veterinary Journal October 2022 : 99 (10) - pages 40 to 42(Received: , Accepted: )
Abstract
Growth of Lacticaseibacillusparacasei strains isolated from household curd were evaluated in this study. The ability of these strains to grow at technologically relevant temperatures of 4oC, 10oC, 25oC, 37oC, 45oC and salt concentrations of 4%, 6%, 8% and 10% were assessed by measuring the optical density. All the three strains showed maximum growth at 25oC. The strains showed potential to tolerate higher salt concentration of up to 10 %. The ability of the strains to tolerate varying temperature and salt concentrations indicate their potential in production of fermented milk products like cheese.
Key Words: Lactobacillus, temperature tolerance, salt tolerance, fermented milk