Publications by authors named "Amit A Kulthe"
In this study, we reported in vitro probiotic assessment and complete genome sequence of Bacillus subtilis DC-11 isolated from traditionally fermented Idli Batter. The strain was evaluated for probiotic properties, biofilm formation, and antimicrobial compound production. The phenotypic safety was determined by accessing the strain's ability to produce enterotoxins, degrade mucin, and antibiotic sensitivity.
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- Lactobacillus delbrueckii subsp. indicus DC-3 was isolated from the traditional Indian fermented milk Dahi and extensively analyzed for safety and probiotic traits using whole genome sequencing.
- The strain was found to be safe, lacking virulence and antibiotic resistance genes, and demonstrated high viability in gastric and intestinal juices, as well as strong adhesion and autoaggregation capabilities.
- Additionally, it produced significant amounts of lactic acid, hydrogen peroxide, and exopolysaccharides, while effectively inhibiting harmful bacteria and fungi, marking it as a unique and promising probiotic candidate.
Cookies high in proteins and low in calories were prepared by substituting wheat maida with defatted soy flour (DSF) at 0, 10, 15, 20 and 25% levels and sugar with stevia leaves powder (SLP) at 0, 15, 20, 25 and 30% levels using traditional creamery method. Cookies were evaluated for physico-chemical and sensory quality parameters. The thickness and hardness of cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of DSF while there was increase in protein, crude fiber and ash content and decrease in fat and carbohydrate contents.
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