Vol. 11, Issue 5 (2022)

Author(s):
Harish Kumar Kurmindla, Suvarna Veerappa Chavannavar, Sarvani Bharathula, Abhishek Umesh Rayasandhra and Banu Deshpande

Abstract:
A Propionibacterium freudenreichii strain that was well characterized for its probiotic characteristics like pH, bile salt tolerances, sensitivity to commonly used antibiotics was employed as a starter culture to develop vitamin B₁₂ enriched nutraceutical product. The experiment was designed using five treatments with starter inocula as home-made curd (T₁), Propionibacterium freudenreichii (T₂), Lactobacillus acidophilus (T₃), Propionibacterium freudenreichii + Lactobacillus acidophilus (T₄) and yoghurt (T₅). Milk was fermented at 37 °C for 8 h using these starter cultures. The developed product after fermentation was analyzed for vitamin B₁₂ content, physico-chemical properties and was subjected to sensory evaluation. Treatment T₂ with inoculum Propionibacterium freudenreichii was found to produce the significantly highest vitamin B₁₂ (10.37 µg 100mL^-1) along with the best score (8.15) of acceptance for sensory evaluation parameters. The second best sensory score was given to treatment T₅ (7.9) while the second highest vitamin B_{12 ­}production was found in treatment T₄ (8.34 µg 100mL^-1). One serving of the product (10.37µg100mL^-1) provides vitamin B₁₂ more than recommended daily allowance (2.4 µg).