Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia
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 S...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Hibiscus Publisher
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117058/ http://psasir.upm.edu.my/id/eprint/117058/1/117058.pdf |
| _version_ | 1848867155266764800 |
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| author | Gengan, Gengghatarani Abdullah, Ariani Hoo Mohamad Azman, Ezzat Khalid, Nurul Izzah Mahmud @ Ab Rashid, Nor Khaizura Abd Rahim, Muhamad Hafiz Sukor, Rashidah |
| author_facet | Gengan, Gengghatarani Abdullah, Ariani Hoo Mohamad Azman, Ezzat Khalid, Nurul Izzah Mahmud @ Ab Rashid, Nor Khaizura Abd Rahim, Muhamad Hafiz Sukor, Rashidah |
| author_sort | Gengan, Gengghatarani |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:32:00Z |
| format | Article |
| id | upm-117058 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:32:00Z |
| publishDate | 2024 |
| publisher | Hibiscus Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1170582025-04-23T07:45:18Z http://psasir.upm.edu.my/id/eprint/117058/ Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia Gengan, Gengghatarani Abdullah, Ariani Hoo Mohamad Azman, Ezzat Khalid, Nurul Izzah Mahmud @ Ab Rashid, Nor Khaizura Abd Rahim, Muhamad Hafiz Sukor, Rashidah 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. Hibiscus Publisher 2024-07-31 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/117058/1/117058.pdf Gengan, Gengghatarani and Abdullah, Ariani Hoo and Mohamad Azman, Ezzat and Khalid, Nurul Izzah and Mahmud @ Ab Rashid, Nor Khaizura and Abd Rahim, Muhamad Hafiz and Sukor, Rashidah (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). pp. 46-49. ISSN 2289-5779 https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/939 10.54987/jobimb.v12isp1.939 |
| spellingShingle | Gengan, Gengghatarani Abdullah, Ariani Hoo Mohamad Azman, Ezzat Khalid, Nurul Izzah Mahmud @ Ab Rashid, Nor Khaizura Abd Rahim, Muhamad Hafiz Sukor, Rashidah Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia |
| title | Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia |
| title_full | Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia |
| title_fullStr | Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia |
| title_full_unstemmed | Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia |
| title_short | Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia |
| title_sort | physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (lassi) across three restaurants in malaysia |
| url | http://psasir.upm.edu.my/id/eprint/117058/ http://psasir.upm.edu.my/id/eprint/117058/ http://psasir.upm.edu.my/id/eprint/117058/ http://psasir.upm.edu.my/id/eprint/117058/1/117058.pdf |