Prevalence of Antibiotic Resistance in Dairy Strains of Streptococcus ...

DPS - 49Is A Probiotic Dahi Safe For Human Consumption?Patil, A. M.*; Desosarkar, Shital S.*; Kalyankar, S. D.**and Khedkar, C. D.***Dept. Of Dairy Science, Shivaji College, Udgir Distt. Latur (Maharashtra)**Dept. of Dairy Microbiology, College of Dairy Technology, Warud(Pusad)-445 204The probiotic Dahi was prepared by inoculating standardized buffalo milk with a human strain ofproven probiotic culture of Lactobacillus acidophilus-LBKV 3@3%(v/v). It was incubated at 40 o C for3 h followed by inoculation of aforementioned three mesophilic Dahi cultures @2% (v/v). It was thenincubated at 30 o C till the final acidity reaches to 0.80%. To evaluate the safety against atopic diseases,fifty-five human volunteers of 2-63 years were randomly selected and subjected to clinical checkup.Forty volunteers found totally free from such types of infections/reactions. Thirty randomly selectedhuman volunteers of 5-60 years were grouped in two, each group comprising of 15 volunteers. Bloodsamples of the volunteers were analysed for bacteraemia during and after termination of the feedingtrials. None of the blood samples in the control or the test group volunteers showed any lactic acidbacteria. It was observed that none of the subjects shown any urogenital infections during or afterterminating the feeding trials. However, presence of probiotic organism in the urine of 20% femalevolunteers under the test group is indicative of the positive implantation ability of the culture in vaginaltract. It is concluded that there is no any health risk posed by ingested probiotic organisms incorporatedin traditional fermented dairy product of India viz. Dahi.DPS - 50Effect Of Feeding A Low-Cost Probiotic PreparationOn Rumen Microflora, Rate Of GrowthAnd Mortality In Buffalo CalvesS. D. Kalyankar and C. D. KhedkarCollege of Dairy Technology, Warud(Pusad)-445 204(Maharashtra)Out of 177 of lactic acid bacterial (LAB) and 55 yeast isolates obtained from the faecal matter often healthy buffalo calves, 13 were identified as Lactobacillus and 7 as Saccharomyces species.Among these, L. delbrueckii subsp. bulgaricus-BL54 and Sac. cerevisiae-BY13 were selected as thetest probiotic cultures to study their therapeutic benefits in 105 randomly selected buffalo calves ofthree age groups. It was observed that the feeding of probiotic preparation containing an associativegrowth of Lactobacillus BL44 and yeast BY13 was most effective in increasing the microbiota offriendly organisms and drastically reducing the harmful groups of organisms in GIT, it was resulted insharp declines in the incidence of diarrhoea, highest body weight gain and statistically highly significantreduction in the rate of mortality as compared to calves in control and the group receiving whey. It isconcluded that the feeding of buffalo calf origin Lactobacillus and Saccharomyces is effective torestore the normal rumen flora followed by reduction in the incidence of diarrhoea, fast body weightgain and sharp reduction in the rate of mortality of the buffalo calves.35