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Preparation of low galactose yogurt using cultures of Gal+ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus

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Abstract

Streptococcus thermophilus is an important lactic starter used in the production of yogurt. Most strains of S. thermophilus are galactose negative (Gal−) and are able to metabolize only glucose portion of lactose and expel galactose into the medium. This metabolic defect leads to the accumulation of free galactose in yogurt, resulting in galactosemia among consumers. Hence there is an absolute need to develop low galactose yogurt. Therefore, in this study, three galactose positive (Gal+) S. thermophilus strains from National Collection of Dairy Cultures (NCDC) viz. NCDC 659 (AJM), NCDC 660 (JM1), NCDC 661 (KM3) and a reference galactose negative (Gal−) S. thermophilus NCDC 218 were used for preparation of low galactose yogurt. In milk fermented using S. thermophilus isolates alone, NCDC 659 released less galactose (0.27 %) followed by NCDC 661 (0.3 %) and NCDC 660 (0.45 %) after 10 h at 42 °C. Milk was fermented in combination with Gal− L. delbrueckii subsp. bulgaricus NCDC 04, in which NCDC 659 released least galactose upto 0.49 % followed by NCDC 661 (0.51 %) and NCDC 660 (0.60 %) than reference Gal− NCDC 218(0.79 %). Low galactose yogurt was prepared following standard procedure using Gal+ S. thermophilus isolates and Gal− L. delbrueckii subsp. bulgaricus NCDC 04 in 1:1 ratio. Among which low galactose yogurt by NCDC 659 combination contained less galactose 0.37 % followed by NCDC 661 (0.51 %), NCDC 660 (0.65 %) and reference Gal− NCDC 218 (0.98 %) after 4 h of fermentation. This study clearly reveals that Gal+ S. thermophilus isolates can be paired with Gal− L. delbrueckii subsp. bulgaricus for developing low galactose yogurt.

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Acknowledgments

The financial assistance in the form of Institutional Fellowship provided by NDRI to K. Anbukkarasi and T. UmaMaheswari is gratefully acknowledged.

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Authors and Affiliations

  1. Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001, India

    Kaliyaperumal Anbukkarasi, Thiyagamoorthy UmaMaheswari, Prashant Singh & Rameshwar Singh

  2. Directorate of Knowledge Management in Agriculture, Indian Council of Agricultural Research, New Delhi, 110012, India

    Rameshwar Singh

  3. Department of Bioproducts, Central Leather Research Institute, Adyar, Chennai, 600020, India

    Thiagarajan Hemalatha

  4. National Bureau of Animal Genetic Resources, Karnal, 132001, India

    Dhiraj Kumar Nanda

Authors
  1. Kaliyaperumal Anbukkarasi
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  2. Thiyagamoorthy UmaMaheswari
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  3. Thiagarajan Hemalatha
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  4. Dhiraj Kumar Nanda
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  5. Prashant Singh
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  6. Rameshwar Singh
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Correspondence to Rameshwar Singh.

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Anbukkarasi, K., UmaMaheswari, T., Hemalatha, T. et al. Preparation of low galactose yogurt using cultures of Gal+ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus . J Food Sci Technol 51, 2183–2189 (2014). https://doi.org/10.1007/s13197-014-1262-5

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  • DOI: https://doi.org/10.1007/s13197-014-1262-5

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