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The aim of the study was to develop folate-enriched yoghurt incorporating lactic acid bacterial isolate obtained from natural sources. Ten lactic acid bacterial isolates obtained from natural sources, available in the Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, were screened to assess their potential for folate production. Optimisation studies were designed at two varying temperatures (37°C and 42°C) and three fermentation intervals (4h, 8h and 12h). In the study isolate "L1" was identified as a superior folate producer (17.67±1.78 µg/L) as enhanced folate production was achieved when grown at a temperature of 42°C for a period of 4 h which is considered as ideal fermentation condition for yoghurt preparation. Lactobacillus rhamnosus (NCDC 18), the standard strain yielded 11.38±0.91 µg/L. Molecular characterisation revealed that the isolate "L1" is Lacticaseibacillus paracasei. Functional yoghurt (treatment T) was formulated incorporating L. paracasei as an adjunct culture along with yoghurt cultures. Control 1 (C1) was prepared using standard yoghurt cultures, while control 2 (C2) was supplemented with L. rhamnosus as an adjunct culture in addition to the standard yoghurt cultures. A significantly higher (p<0.05) folate content was observed in functional yoghurt sample (T), with a value of 105.72±15.48 µg/L, when compared to control. In the sensory evaluation of yoghurt samples, a significantly higher overall score was observed for sample T. This suggests that the addition of L. paracasei can be a viable approach for developing folate-enriched yoghurt with acceptable sensory quality. Notably, folate production ability of isolate "L6" (224±36.93 µg/L over a 12h period at 37°C) can also be exploited for increasing folate level in other fermented dairy products, by way of natural synthesis. [ABSTRACT FROM AUTHOR]

The research was conducted at University Livestock Farm and Fodder Research and Development Scheme, Mannuthy using portable floating drum biogas plants of 0.5 m3 capacity, to study the biogas production potential of paneer whey alone and also in co-digestion with cow dung or poultry litter during monsoon season (25.95±0.160°C). In treatment I, five kg of paneer whey was used for biogas production. In treatment II, 2.5 kg whey was used along with 2.5 kg cow dung. In treatment III 2.5 kg whey was loaded along with 2.5 kg poultry litter. In all cases, biogas plants were loaded daily for 30 days. An adaptation period of ten days was provided before measuring the biogas volume. Composition of whey was analysed using different analytical methods. The various parameters of substrates and digesta along with the total methane content of biogas were determined. Biogas production potential of whey was compared with whey-cow dung and wheypoultry litter combinations. pH value of substrates were 3.89 ± 0.066, 5.90 ± 0.054 and 6.39 ± 0.061 while corresponding pH values of digesta were 6.44 ± 0.26, 5.074 ± 0.076 and 6.22 ± 0.067 for treatment I, II and III, respectively. The whey alone substrate showed highest biogas emission (0.2905±0.0099 m3). Methane content of biogas were 57 per cent, 35 per cent and 15 per cent for treatment I, II and III, respectively. Suitable pretreatment of farm waste can improve methane content from co-digestion of whey. [ABSTRACT FROM AUTHOR]