Production of Probiotic Soy-Yoghurt by Inoculating Lactic Acid Bacteria isolated from Yoghurt Samples from Kathmandu Valley

Abstract

Lactic acid bacteria were isolated from six indigenous yoghurt samples of Kathmandu valley. The most predominant lactic floras were Lactobacillus sps, Streptococcus sps and Pediococcus sps. These lactic floras were screened on the basis of soy-lactic fermentation. The best screened lactic acid bacteria were identified as Lactobacillus casei (LJ3), and Streptococcus thermophilus (L17) on the basis of sugar fermentation, growth pattern at different pH and salt concentration. These strains were further used for the development of probiotic soy-yoghurt. Viable count of 10⁸ CFU/ml and sustainability of gastric pH upto 48 hours of fermentation showed the probiotic nature of soy-yoghurt prepared by inoculating Lactobacillus Casei and Streptococcus thermophilus isolated from yoghurt samples collected in Kathmandu valley.

Key words: Probiotics, Soy-yoghurt, Lactic acid bacteria, Kathmandu Valley

Journal of Food Science and Technology Nepal Vol. 4, September, 2008, Page: 72-73