International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020] For more details click here

Login as a Reviewer

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles                      Volume : 12, Issue:3, March, 2023

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2023.12(3): 189-202

Effect of Levels of Nisin on Quality of Custard Apple (Annona squamosa L.) Enriched Shrikhand
Kalyani Baburao Kamble1*, D. K. Kamble2 and V. B. Khomane1
1Department of Dairy Science, 2Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra – 413 722, India
*Corresponding author

The chemical and microbiological changes brought about by microorganisms and their enzymes during storage have influence on the keeping quality and acceptability of fermented products. The shelf life is therefore determined by microbiological and physico-chemical quality. The present investigation was therefore carried out to examine the effect of levels of nisin on the physico-chemical and microbial quality of custard apple enriched shrikhand prepared by using stevia during storage period. There was progressive increase in acidity and decrease in moisture, fat, protein, reducing sugar, pH, ash and viscosity at different rates in all the samples of custard apple enriched shrikhand preserved at 6 ± 1℃. The standard plate count, yeast and mould count and lactic acid bacteria count in shrikhand was increased as storage period progressed and coliform count was absent.The shelf life of custard apple enriched shrikhand prepared by using stevia was preserved with nisin preservative at different levels viz. 20 IU, 25 IU and 30 IU and packed in pre-sterilized plastic cup was found 15, 21 and 24 days at 6 ± 1°C, respectively, as against 12 days at 6 ± 1°C without preservative shrikhand.

Keywords: Shrikhand, nisin, physico-chemical quality, microbial quality, shelf life

Download this article as Download

How to cite this article:

Kamble, K. B., D. K. Kamble and Khomane, V. B. 2023. Effect of Levels of Nisin on Quality of Custard Apple (Annona squamosa L.) Enriched Shrikhand.Int.J.Curr.Microbiol.App.Sci. 12(3): 189-202. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.