National Dairy Research Institute

About: National Dairy Research Institute is a facility organization based out in Karnāl, Himachal Pradesh, India. It is known for research contribution in the topics: Population & Sperm. The organization has 3228 authors who have published 3524 publications receiving 51151 citations. The organization is also known as: Imperial Institute of Animal Husbandry and Dairying & Imperial Dairy Institute.

In vivo demonstration of enhanced probiotic effect of co‐immobilized Lactobacillus acidophilus and Bifidobacterium bifidum

Abstract: The present study was undertaken to evaluate the effectiveness of co-immobilization as an efficient method for delivering high numbers of viable probiotic cultures to the host for an enhanced probiotic effect, using in vivo mice models. The co-immobilized culture of Lactobacillus acidophilus and Bifidobacterium bifidum was fed to eight groups of conventional mice. A greater persistence of probiotic cultures was noticed in the intestinal contents of the groups fed on co-immobilized cells. Further, the supplementation of diet with co-immobilized culture also resulted in maximum lowering of faecal coliforms and the enzymatic activity as compared to the prestudy level.

Effect of different preservative treatments on the shelf-life of sorghum malt based fermented milk beverage

Abstract: Studies were conducted to extend the shelf life of sorghum based fermented milk beverage (referred to SSL) developed at our Institute. In the first approach preservatives namely nisin (N) @ 400RU/ml, MicroGARD (M) @ (1%), potassium sorbate (PS) @ (0.15%) were added to the beverage before packaging and in the second approach thermization (65 °C/5 min) of the packaged samples containing above mentioned preservatives was adopted. The shelf life was assessed on the basis of sensory, physico-chemical and microbiological parameters. Total plate count and lactic acid bacterial count increased till 7th day of storage and afterwards decreased significantly (p < 0.01). Yeasts and molds count increased significantly (p < 0.01) throughout the storage period and the rate of increase was lowest in samples containing PS. Samples containing PS, N and M were found sensorily acceptable up to 35, 28 and 21 days, respectively. Though the thermization treatment helped in improving the microbiological and chemical quality of the beverage, the sensory and physical quality was adversely affected. Addition of PS without thermization was found to be the best preservation technique for enhancing the shelf life of SSL at refrigeration conditions.

Probiotics as Anti-immunosenescence Agents

Abstract: Immunosenescence is an inevitable, gradual decline in functions of the immune system during aging. The process affects all cells of the immune system and hence contributes to increased risk of infections and disorders in the elderly. Dietary consumption of probiotics has long been considered beneficial for health mostly because of its immunomodulatory attributes. Recent advances in understanding the effects of probiotics on the aging immune system have begun to unfold their potent anti-immunosenescence attributes. A better understanding of these effects may help devise a probiotic-based anti-immunosenescence strategy for a healthy elderly life.