Isolation, identification and genetic profiling of starter culture of Juju Dhau (traditional Nepali yogurt) | |
| Author | Shrestha, Sajai Man |
| Call Number | AIT Thesis no.FB-15-04 |
| Subject(s) | Fermented milk Dairy processing Yogurt. Dairy microbiology |
| 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.FB-15-04 |
| Abstract | Juju Dhau is a special type of yogurt produced particularly in Bhaktapur, Nepal. The idea for this research was created as there has not been much studies conducted regarding the microbiology of Juju Dhau. A series of identification and biochemical tests confirmed the presence of Lactobacillus specie. Thenthe test result from the 16S rDNA sequencing confirmed that the bacteria was Lactobacillus sp. with a 99.87% match as Lactobacillus paracasei subsp. paracasei and Lactobacillus casei. Upon comparison of the physical properties if Juju Dhau with a commercial yogurt (Meiji Bulgaria) with a known starter culture, it was found that Juju Dhau was viscous and the texture was softer. The starter culture present in the yogurt ferments the lactose into lactic acid and imparts the viscosity and texture properties of the yogurt as well. It was found that the optimum condition for making Juju Dhau is having incubation time of 4 hours and temperature of 42ºC along a 1.25% concentration (12.5g of culture in 1 lit). The overall study elaborates the microbiology, genetics and physical properties of Juju Dhau. To our knowledge, this is the first report on the isolation and characterization of Lactobacillus sp. from Juju Dhau (Nepali traditional yogurt). |
| Year | 2015 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-15-04 |
| 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;Loc Thai Nguyen; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2015 |