Table 1. Effect of fermentation with L. acidophilus curd on Lactobacilli count (log cfu/g), pH and titratable acidity (g lactic acid/100 ml) of indigenously developed barley based food mixtures.a
Food mixturesb Lactobacilli count pH Titratable acidity
Non-germinated
Unprocessed food mixture – 6.02 ± 0.21 1.69 ± 0.05
Autoclaved food mixture – 5.82 ± 0.12 1.78 ± 0.02
Autoclaved and fermented food mixture 7.75 ± 0.05 4.23 ± 0.17 2.60 ± 0.19
Germinated
Unprocessed germinated food mixture – 5.14 ± 0.52 2.00 ± 0.13
Germinated autoclaved food mixture – 4.90 ± 0.08 2.38 ± 0.01
Germinated, autoclaved and fermented food mixture 8.88 ± 0.05 3.90 ± 0.11 3.10 ± 0.11
CD (P < 0.05) – 0.78 0.45
‘t’-Value 3.28⁎ – –
a
Values are mean ± SD of three independent determinations.
b
Barley based food mixture contains barley flour, whey powder and tomato pulp.
⁎
Significant at 5% level.