Volume: 55 Issue: 2
Year: 2024, Page: 240-246, Doi: https://doi.org/10.51966/jvas.2024.55.2.240-246
Received: Jan. 1, 2024 Accepted: Feb. 22, 2024 Published: June 30, 2024
The aim of the study was to develop folate-enriched yoghurt incorporating lactic acid bacterial isolate obtained from natural sources. Ten lactic acid bacterial isolates obtained from natural sources, available in the Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, were screened to assess their potential for folate production. Optimisation studies were designed at two varying temperatures (37°C and 42°C) and three fermentation intervals (4h, 8h and 12h). In the study isolate “L1” was identified as a superior folate producer (17.67±1.78 µg/L) as enhanced folate production was achieved when grown at a temperature of 42°C for a period of 4 h which is considered as ideal fermentation condition for yoghurt preparation. Lactobacillus rhamnosus (NCDC 18), the standard strain yielded 11.38±0.91 µg/L. Molecular characterisation revealed that the isolate “L1” is Lacticaseibacillus paracasei. Functional yoghurt (treatment T) was formulated incorporating L. paracasei as an adjunct culture along with yoghurt cultures. Control 1 (C1) was prepared using standard yoghurt cultures, while control 2 (C2) was supplemented with L. rhamnosus as an adjunct culture in addition to the standard yoghurt cultures. A significantly higher (p<0.05) folate content was observed in functional yoghurt sample (T), with a value of 105.72±15.48 µg/L, when compared to control. In the sensory evaluation of yoghurt samples, a significantly higher overall score was observed for sample T. This suggests that the addition of L. paracasei can be a viable approach for developing folate-enriched yoghurt with acceptable sensory quality Notably, folate production ability of isolate “L6” (224±36.93 µg/L over a 12h period at 37°C) can also be exploited for increasing folate level in other fermented dairy products, by way of natural synthesis.
Keywords: folate, yoghurt, Lacticaseibacillus paracaei
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© 2024 Lejin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Lejin, A. S., Geetha, R., Sathian, C. T., Magna, T., Chinnu, M.V. and Rejeesh, R. 2024. Development of folate enriched yoghurt incorporating Lacticaseibacillus paracasei. J. Vet. Anim. Sci. 55(2):240-246
DOI: https://doi.org/10.51966/jvas.2024.55.2.240-246