Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties...

Area of Science:

• Food Microbiology
• Probiotics and Prebiotics
• Fermentation Technology

Background:

• Enterococcus faecium MTCC 5695 exhibits probiotic potential and produces enterocin.
• Traditional curd production can be enhanced with specific starter cultures.
• Foodborne pathogens impact the quality and safety of dairy products.

Purpose of the Study:

• To optimize conditions for Enterococcus faecium MTCC 5695 growth and bacteriocin production in curd.
• To evaluate the impact of optimized conditions on curd's cell growth, antioxidant properties, and titratable acidity.
• To assess the potential of formulated curd as a therapeutic agent for gastrointestinal health.

Main Methods:

• Response Surface Methodology (RSM) was employed to determine optimal fermentation time and inoculum level.
• Co-cultivation studies were performed to evaluate pathogen inhibition.
• Analysis included cell growth, bacteriocin production, antioxidant activity, titratable acidity, and pH measurements.

Main Results:

• Optimized conditions (26.48 h, 2.17% v/v inoculum) yielded enhanced curd properties.
• The formulated curd demonstrated significant inhibition of foodborne pathogens.
• The optimized curd exhibited improved bioactive and bioprotective characteristics.

Conclusions:

• Enterococcus faecium MTCC 5695, under optimized conditions, produces a high-quality probiotic curd.
• The formulated curd possesses therapeutic potential for treating foodborne diseases and improving bowel health.
• This research supports the development of functional foods with enhanced health benefits.