A seminar on supplementation of Pro-biotics through fermented Dairy Products was organised by Sanjay Gandhi Institute of Dairy Technology, Patna a constituent college of Bihar Animal Sciences University. The Seminar witnessed a large number of students and faculties of Dairy Technology from the college. Seminar was inaugurated by Dr. Prakash M Halami, Microbiology & Fermentation Technology Department, CSIR- Central food technological Research Institute, Mysore, Dr. Rameshwar Singh, Vice-Chancellor of Bihar Animal Sciences University, Registrar Dr. P.K. Kapoor, Dean of Dairy Institute Dr. B.S. Beniwal, Dean Bihar Veterinary College Dr. J.K. Prasad and Director Extension Education Dr. A.K Thakur.
Seminar was organised under ICAR’s National Agricultural Higher Education Project (Innovation Grant). On his inaugural address Dean SGIDT Dr. B.S. Beniwal emphasized the role of pro-biotics through fermented dairy products and its advantage on human body. He said that fermented products can serve as a source of nutrition by providing bio-active compounds, vitamins and amino acid. We are facing the challenge of anti-biotic resistance and challenges of chemicals in food. Microbials products are considered as natural products, with its fermentation it produces lactic acid, which is beneficial for human body said V-C Dr. Singh, he further added that this is a vast field of knowledge and research. You may not be allowed to add lactic acid to the milk to make it dahi but you are free to add culture and the culture can produce required acid and coagulate the milk by changing the pH and bringing out other changes. Dr. Prakash M Halami preent as expert of the seminar said that Probiotics are ‘live microbial supplements which when administered in
adequate amounts confer a health benefit on the host. Several health benefits imparted by probiotics include maintenance of gut microbial and physiological homeostasis, alleviation of intestinal maladies like lactose intolerance, irritable bowel syndrome, diarrhoea, inflammatory bowel disease, reduction of serum cholesterol, anti-allergic, anti-diabetic, anti-cancer and modulation of the nervous and immune system. However, most probiotics are available as supplements or pharmaceutical preparations. The increased demand of consumer for friendly and viable options has led to increase in the development of functional food market. It is therefore imperative to deliver probiotics in the form of functional food which is easily available and can be consumed by the general population. Dr. Sonia Verma co-ordinated the seminar.
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