License available from NDRI for this technology. Brief details:
Screened several strains of Lactobacillus acidophilus and Bifidobacterium bifidum for probiotic attributes including their ability to survive acidity in stomach and bile salts in the intestine, adhere to mucosal cells in the large intestine, and possess good bile salt hydrolase and antibacterial activity. The technology of Acido-bifidus probiotic dahi was developed incorporating selected strains of these two probiotic bacteria alongwith dahi culture (Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp diacetylactis). The culture conditions were worked out for development of the product that has flavor, taste and texture similar to that of regular Dahi. The counts of each of the two probiotic bacteria in the product are in the range 2x10 7 to 2x108 cfu/gram. Health benefits of the product have been validated, and the results published in 8 peer reviewed international journals. Acido-bifidus dahi improves cardiovascular health by lowering serum cholesterol levels. It protects against intestinal cancer by decreasing the activation of carcinogens and improving their detoxification, and modifying the expressions of oncogenes and apoptotic genes. Acido-bifidus dahi slows down the ageing process by improving immunity (macrophage and lymphocyte functions) and antioxidant status. The health benefits of lactobacilli are strain specific and Acido-Bifidus probiotic dahi is a superior product compared to similar product available in the market, since these products document no health-benefit claims.
Patent applied: A process for preparation of Acido-bifidus probiotic Dahi. (Dr. V.K.Kansal, Ms. Sonal Rajpal). Application No. 639/DEL/2007 dated 23/03/2007
Other technologies on license from NDRI:http://www.ndri.res.in/ndri/Design/patents.html
Contact person: V. K. Kansal, Principal Scientist, Division of Animal Biochemistry,
National Dairy Research Institute, Karnal-132001 (Haryana),
Ph: 9896914082, 0184-2259124 (O) , 0184-2203391(R)
Screened several strains of Lactobacillus acidophilus and Bifidobacterium bifidum for probiotic attributes including their ability to survive acidity in stomach and bile salts in the intestine, adhere to mucosal cells in the large intestine, and possess good bile salt hydrolase and antibacterial activity. The technology of Acido-bifidus probiotic dahi was developed incorporating selected strains of these two probiotic bacteria alongwith dahi culture (Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp diacetylactis). The culture conditions were worked out for development of the product that has flavor, taste and texture similar to that of regular Dahi. The counts of each of the two probiotic bacteria in the product are in the range 2x10 7 to 2x108 cfu/gram. Health benefits of the product have been validated, and the results published in 8 peer reviewed international journals. Acido-bifidus dahi improves cardiovascular health by lowering serum cholesterol levels. It protects against intestinal cancer by decreasing the activation of carcinogens and improving their detoxification, and modifying the expressions of oncogenes and apoptotic genes. Acido-bifidus dahi slows down the ageing process by improving immunity (macrophage and lymphocyte functions) and antioxidant status. The health benefits of lactobacilli are strain specific and Acido-Bifidus probiotic dahi is a superior product compared to similar product available in the market, since these products document no health-benefit claims.
Patent applied: A process for preparation of Acido-bifidus probiotic Dahi. (Dr. V.K.Kansal, Ms. Sonal Rajpal). Application No. 639/DEL/2007 dated 23/03/2007
Other technologies on license from NDRI:http://www.ndri.res.in/ndri/Design/patents.html
Contact person: V. K. Kansal, Principal Scientist, Division of Animal Biochemistry,
National Dairy Research Institute, Karnal-132001 (Haryana),
Ph: 9896914082, 0184-2259124 (O) , 0184-2203391(R)
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