Physicochemical Properties, Nutritional Composition, and Microbial Profiles of Locally Fermented Yogurt Drink (Lassi) across Three Restaurants in Malaysia

Authors

  • Gengghatarani Gengan Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Ariani Hoo Abdullah Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Ezzat Mohamad Azman Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nurul Izzah Khalid Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nor Khaizura Mahmud Mahmud Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Muhamad Hafiz Abd Rahim Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Rashidah Sukor Laboratory Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.939

Keywords:

Fermented milk, Food establishments, Lactic acid bacteria, Coliform, Staphylococcus aureus

Abstract

This study investigates the nutritional and microbial aspects of locally fermented lassi from three establishments in Seri Kembangan, Selangor. The microbial analysis encompasses Total Plate Count (TPC), Yeast and Mould Count (YMC), Lactic Acid Bacteria (LAB), coliform, Listeria monocytogenes, and Staphylococcus aureus. Additionally, physicochemical properties and nutritional composition, including calcium and sugar identification, viscosity, pH, titratable acidity (TA), whiteness index, Brix, and proximate analysis, were examined. The results indicate heightened levels of coliforms, YMC, and TPC, while notably lacking other pathogenic microorganisms, suggesting potential cleanliness and storage concerns. The LAB count surpasses 107, indicating successful fermentation, supported by low pH and TA levels, aligning with effective LAB concentrations for health benefits. These lassi variants exhibited high sugar content, potentially from the addition of table sugar. Calcium and protein levels suggest a dairy milk base, although variations among establishments hint at unique formulations.

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Published

31.07.2024

How to Cite

Gengan, G. ., Abdullah, A. H., Azman, E. M. ., Khalid, N. I., Mahmud, N. K. M., Rahim, M. H. A. ., & Sukor, R. (2024). Physicochemical Properties, Nutritional Composition, and Microbial Profiles of Locally Fermented Yogurt Drink (Lassi) across Three Restaurants in Malaysia. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 46–49. https://doi.org/10.54987/jobimb.v12iSP1.939

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

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