Journal of Food & Industrial Microbiology

Tushar J

Publications

• Research Article
  Assessment of Lactic Acid Bacteria Isolated from Chakka: An Indian Fermented Dairy Product
  Author(s): Mahesh M, Tushar J, Pushkar C and Sarita MMahesh M, Tushar J, Pushkar C and Sarita M
  
  Objective: The objective of this study was to isolate, identify and characterize the lactic acid bacteria (LAB) from a domestic food (Chakka) and to evaluate their properties for application as starter cultures in fermented dairy products.Methods: LAB were isolated using standard MRS/M17 media and characterized phenotypically and identified by 16SrDNA sequencing and Whole Genome Sequencing and their evolutionary relationships were plotted using MEGA X. Culture conditions were optimized in a shaker incubator and different media formulations using Skimmed Milk Powder, Yeast Extract, Glucose, and Casein Enzyme Hydrolysate were designed and tested. Subsequently, the isolates were grown in a 1 L bioreactor under controlled conditions to study their total viable count and the growth rates. Lactic acid production was quantified in MRS and labo.. Read More»
  

  Abstract PDF