Evaluation of synergistic preservative effect of cinnamaldehyde and citralagainst yeast in milk and Lassi

Gaare, Manju; Grover, Chand Ram

doi:10.33785/ijds.2022.v75i02.005

Cited by 1 publication

(1 citation statement)

References 26 publications

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“…The sulfur flavor developed by the preservative can be masked by adding 0.07-0.09% crushed ginger and 0.5-0.7% salt [73]. The preservative effect of nisin in improving the shelf life of Lassi has been studied, wherein Lassi could be stored for 32-48 h at 30°C with the addition of Nisaplin at a concentration of 200-500 IU/ml, while the stability was 8-10 days when stored in a refrigerator [74]. In order to increase the therapeutic value of Lassi, the method of preparation has been standardized using probiotic culture of Lactobacillus acidophilus along with Streptococcus thermophilus to obtain a desirable flavor in the final product (Figure 4) [75].…”

Section: Lassimentioning

confidence: 99%

Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria

Roopashri¹,

Janakiraman²,

Divyashree³

et al. 2023

Lactobacillus - A Multifunctional Genus

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Fermentation technology is an important field comprising the use of microorganisms and enzymes to produce the compounds that have applications in the food, pharmaceutical, energy, and chemical industries. Although food fermentation processes have been used for generations as a prerequisite for sustainable food production, today it has become more demanding to obtain functional and therapeutic food products through the application of continuous creations and advancement of innovative fermentation processes. For these reasons, efforts are directed toward designing new processes, concepts, and technologies. Fermentation is a natural process whereby microorganisms such as lactic acid bacteria and yeast convert carbohydrates such as starch and sugar into alcohol or acids, both of these act as a natural preservatives. This process is still used today to produce foods such as wine, cheese, sauerkraut, yogurt, and other types of traditional foods. Traditional fermented foods are popularly consumed and form an integral part of our diet since early history. They are recognized as having multiple benefits related to nutritive values, therapeutic properties, and sensory attributes. In most fermented foods, the fermentation process is predominantly initiated by lactic acid bacteria. These organisms have been termed as probiotic bacteria—a group that appears to have specific health-promoting attributes.

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Section: Lassimentioning

confidence: 99%