{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T16:47:42Z","timestamp":1785343662645,"version":"3.55.0"},"reference-count":63,"publisher":"Cambridge University Press (CUP)","issue":"1","license":[{"start":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T00:00:00Z","timestamp":1763424000000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"published-print":{"date-parts":[[2026,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    This research paper describes the effect of fermented substrates comprised of dairy by-products and underutilised cereals on murine faecal enzymes and faecal microbial profiles, and the development of the fermented substrate into a sour-spicy beverage for human consumption. A fermented substrate was made by using dairy by-products and underutilised cereals, whey and skim milk blend (60:40, v\/v), germinated pearl millet flour and barley malt extract. The substrate was fermented with\n                    <jats:italic>Lactobacillus acidophilus<\/jats:italic>\n                    NCDC 13. The growth pattern of the organism in the composite substrate was satisfactorily described by a logistic-type equation. Faecal samples were obtained from 18 Swiss albino male mice that had been fed on either a control diet (\n                    <jats:italic>n<\/jats:italic>\n                    = 6), a diet based on an unfermented substrate, and a diet based on a fermented substrate (six in each group) and analysed. The fermented substrate caused a significant (\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05) increment in faecal lactobacilli with a concomitant reduction in faecal coliform counts. Further, the fermented substrate caused a significant (\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05) and sustainable decline in faecal enzyme \u03b2-glucuronidase activity in the mouse model, which is commonly considered a marker of colon cancer. The reductions in the numbers of coliform bacteria in faeces might explain the decline in faecal enzyme activity. Beta-glucuronidase is an enzyme produced by faecal bacteria that converts procarcinogens to potential carcinogens from available substrates. Bifidobacteria and lactobacilli generally have lower activities of these harmful enzymes, whereas \u03b2-glucuronidase is produced in high amounts by enterobacteria and clostridia spp. The fermented substrate was developed into a sour and spicy beverage for human consumption. The average TS, fat, protein, ash, starch and fibre contents of the beverage were 11%, 0.3%, 2%, 0.61%, 1% and 1.4%, respectively. The sensory score with an overall acceptability of 7.5, revealed that the product was sensory acceptable.\n                  <\/jats:p>","DOI":"10.1017\/s0022029925101714","type":"journal-article","created":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T06:06:35Z","timestamp":1763445995000},"page":"148-156","source":"Crossref","is-referenced-by-count":1,"title":["Nutritionally enriched whey-cereal-based fermented beverage with reduced faecal \u03b2-glucuronidase enzyme activity in a murine model"],"prefix":"10.1017","volume":"93","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2453-6566","authenticated-orcid":false,"given":"Sangita","family":"Ganguly","sequence":"first","affiliation":[{"name":"National Dairy Research Institute"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Latha","family":"Sabikhi","sequence":"additional","affiliation":[{"name":"National Dairy Research Institute"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ashish Kumar","family":"Singh","sequence":"additional","affiliation":[{"name":"National Dairy Research Institute"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"P. 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