Article: MICROBIOLOGICAL EVALUATION OF TAKRA BHEDA (BUTTERMILK) MENTIONED IN BHAVA PRAKASHA

Article Category: Original Research articles

DOI: 10.7897/2277-4343.110488

Pages: 50-54

Author: Amritha MS *, N. Manoj Kumar, Santhosh C

Abstract: The aim and objectives of this study is the emerging concepts of probiotics proved buttermilk and curd as good probiotics. Today Scientists are developing genetically engineered probiotics which is of high market value. Takra which is explained as byproduct of ksheera (milk) is having Deepana (digestive) Pachana (metabolic capacities) and Shroto shodhana (cleansing properties). Many researches on buttermilk, its probiotic effect have been dealt with but the ayurvedic aspect of buttermilk is not taken for any research yet. Classification of takra is based on dilution factor which includes Ghola, Mathita, Takra, Udasvith and Cacchika is taken for the study. The study was planned to validate, microbiological aspect of takra bheda. Total 5 samples of five different variety of Takra were taken for the study, which was prepared under standard condition. Microbial analysis includes total Lactobacillus Count of Takra bheda explained in Bh?vaprak??a, Total Microbial Load and Total Lactobacillus Count in Intestinal swab taken from the Wistar albino rats fed with different Takra bheda. The microbiological evaluation was done by standard Plate Count Method. One way ANOVA post hoc Tukey Kramer is in stat graph pad software. It is observed that Takra showed increased lactobacillus count followed by Cacchika. Total microbial load in the intestinal swab was for rat fed with Takra variety followed by Mathita. Total lactobacillus count in the intestinal swab was more for rat fed with Mathita variety followed by takra variety.

Keyword: Takra bhed?s, Ghola, Mathita, Takra, Cacchika, Lactobaccilus count, Total microbial load, microbiological study.