Augmentation of natural folate via fermentation with Lactococcus lactis in dairy and non-dairy products | |
| Author | Tuladhar, Alisha |
| Call Number | AIT Thesis no.FB-12-12 |
| Subject(s) | Lactococcus lactis Folic acid |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-12-12 |
| Abstract | Fermented dairy and non-dairy products are conveyed to encompass higher amounts of folate. This high level is result of the production of additional folates by the bacteria and is premeditatedwidely for its beneficial aspect. Folate, an essential B vitamin, found naturally has its numerousbodily functions to synthesize, repair and methylate DNA as well as to act as a cofactor in biological reactions,it is principallyessentialin aiding rapidcell divisionandgrowth, such as in infancy and pregnancy,as well as in "feeding" some cancers. Exclusively, women are prerequisite to have an adequate amount of folate in their diets before fetching pregnant phase.Unfortunately, most women consume merelyabout half of the 400 μgof folate than recommended.That's why many common foods, such as breads, pastas, rice, andready-to-eat-cereals are in full swingwith the fortification which is man-made form.While searching for the folic acid content, in various food and beverages, fermented products was seen with the increment in folate than in the normal milkand its products.This raised a question for the possibility of enhancing vitamin ―folate‖through the natural process of fermentation. Selection of bacteria to be incorporated was a key issue to be carried out. With few researches and experiments,Lactococcus lactisand Streptococcus thermophileshas shown its profound ability for enhancing folate. Basedon the various conditionsof temperature, pH and additionalof external nutrient such as PABA,Glycine and Glutamate, chances of foltae increment may be higher. Hence, with the manipulation of the concentration, its productive hour, along with the dual effect as source of probiotic as well as prebiotic, this could lead for betterment and conditional source offolate. The use of tri-enzymatic procedure commenced the folate analysis method followed by the microbiological assay. Keeping in mind for its effect due to deficiencyof folate in many, this experiment is especially been designed to augmentfolate in dairy and non-dairy beverage along with dairy product made especially suitable for pregnant women , curtailing extra synthetic tablets consumption.Chhurpi a traditional Himalayan cheese and fermented milk are the products being designed for this experiment |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-12-12 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2012 |