Characterization of crude extract prepared from Indian curd and its potential as a biopreservative

The adverse effects of chemical preservatives used to prevent food spoilage have led to the search for various biopreservatives. Considering this, a study was undertaken to prepare crude extract (CE) from Indian curd (a fermented dairy product) and characterized it in terms of antioxidant and antimi...

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Bibliographic Details
Published in:Food science and technology international 2021-06, Vol.27 (4), p.313-325
Main Authors: Das, Annada, Chauhan, Geeta, Agrawal, Ravi K, Das, Arun K, Tomar, Serlene, Uddin, Siraj, Satyaprakash, Kaushik, Pateiro, Mirian, Lorenzo, José M
Format: Article
Language:English
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Summary:The adverse effects of chemical preservatives used to prevent food spoilage have led to the search for various biopreservatives. Considering this, a study was undertaken to prepare crude extract (CE) from Indian curd (a fermented dairy product) and characterized it in terms of antioxidant and antimicrobial activities against some common food-borne bacteria. The CE exhibited well pronounced antimicrobial activity against Bacillus cereus and Salmonella typhimurium. The minimum inhibitory concentration (MIC) of CE was recorded for 2-fold concentrated solution prepared from a 10-fold stock. The CE exhibited a significantly higher (p 
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013220940093