• Rohit Kumar Shukla
• Usha Devi

The present study was carried out to assessment of various formulations of pediocin PA-1 con-taining fermented cheese whey for reducing total microbial load in raw cow milk. Different formulations were prepared after fermenting cheese whey and supplemented cheese whey with Pediocin PA-1 producing Pediococcus pentosaceous NCDC273. Liquid cheese whey was pre-pared after dissolving 8 gm of dried cheese whey powder in 100 ml distilled water. Liquid cheese whey was supplemented with yeast extract (10 g l-1), Tween80 (1 ml l-1), magnesium sulphate (0.2 g/l), manganese sulphate (0.05 g/l) and pH 7.0. Feremented cheese whey were used as such and after boiling, after centrifuging & boiling supernant and after ulfiltration (through 3 kDa cutoff memebrane) of boiled supernatant obtained after centrifugation of fermented cheese whey, without and with supplementation. All the pediocin preparations were found effective in reducing total count for viable bacteria on TGYE, lactic acid bacteria on MRS, Yeast & Mould on PDA, Coliforms on VRBA and Staphylococcus aureus on Baird Parker determined using plating cow raw milk with agar media.

Pediocin PA-1; Pediococcus pentosaceous NCDC273; Cheese whey medium; reducing total microbial load, raw cow milk

"Comparative Assessment of Pediocin PA-1 Fermented Whey Formulations for Microbial Reduction in Raw Cow Milk", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 1, page no.303-315, January-2019, Available :http://www.jetir.org/papers/JETIR1901J45.pdf

"Comparative Assessment of Pediocin PA-1 Fermented Whey Formulations for Microbial Reduction in Raw Cow Milk", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 1, page no. pp303-315, January-2019, Available at : http://www.jetir.org/papers/JETIR1901J45.pdf