• Dr. Pradip Behare

    Dr. Pradip Behare
    Scientist (SS)

    Dairy Microbiology Division, ICAR-NDRI, Karnal

    • Current Research Area
      Starter cultures, Exopolysaccharides of Lactic Acid Bacteria and health Benefits, Proteomics of Probiotic Bacteria, Fermented Milk

    Qualifications:

    • B.Tech. (Dairy Technology)
    • M.Tech. (Dairy Microbiology)
    • Ph.D. (Dairy Microbiology)

    Major Research Accomplishments:

    • Isolation and characterization of industrially important lactic acid bacteria strains
    • Development of low-fat dahi, yoghurt and lassi using bio-thickening lactic cultures
    • Development of zinc enriched dahi
    • Characterization of cholesterol binding EPS 400
    • Draft genome of fermentum NCDC 400
    • Generation of global and differential proteome data for probiotic L. fermentum NCDC 400 & NCDC 605

    Awards:

    • NAAS Associate (Animal Science) selected for 2018 by National Academy of Agricultural Sciences.
    • Best Teacher Award given by Academic Council of ICAR-NDRI, Karnal (Under Graduate Teaching) for the year 2015.
    • Best Poster Award for the work differential proteome study of Lactobacillus fermentum BIF 19 in the poster session during 2nd annual conference of probiotic Association of India and the International Symposium on Probiotic and Microbiome: Gut and Beyond at India Habitat Centre, New Delhi on November 3-4 2014.
    • Best oral presentation award given by SASNET (Swedish Association Network) for the work Novel biothickening lactic cultures for preparation of indigenous fermented milk products during Sixth International Conference held at AAU Anand, Gujarat during 6-7, December 2013.
    • DST Fast Track Young Scientist Award for the research project “Diversity of exopolysaccharides produced by lactic acid bacteria” (2013)
    • Best Poster Award (Entitled Effect of Lactobacillus Cultures on Fat-free Lassi) in Dairy Science session in Dairy Industry Conference, IDA, held at Bangalore from 17.2.2010 to 19.2.2010

    Training:

    • Five months international training at Food Bioscience Department, Teagasc Food Research, Moorepark, Fermoy, Cork, Ireland from 4th June to 1st Nov 2019.
    • Conducted 6 days Entrepreneurship Training Programme as Coordinator on “Starter Cultures and Fermented Milk Products” under the activity of Business Planning & Development (BPD) Unit, from 10-15th July 2017 at ICAR-National Dairy Research Institute, Karnal, Haryana.
    • Conducted 21 days training as Course Co-Director on Center for Advanced Faculty Training (CAFT) on “Advances in technology, quality and safety of functional dairy foods” from 8th -28th July 2014 at ICAR-NDRI, Karnal, Haryana.
    • Conducted 10 days short course as Course Co-Director on “Recent Advances in Proteomics for Biomarker Discovery” from 8th to 17th July 2013 at ICAR-NDRI, Karnal, Haryana.
    • Training programme is being conducted (through KVK, NDRI, Karnal) on routine basis to educate farmers and entrepreneurs for manufacture of good quality Dahi, Lassi and other fermented milk products.
    • Attended 4 days training on Developing Winning Research Proposals (DWRP) in Agriculture organized ny ICAR-National Academy of Agricultural Research Management, Hyderabad at NDRI Karnal during 13-16 December 2017.
    • Participated in 1 day International workshop on Milk: Naturally Nano-structured Food, under collaborative project between ICAR-NDRI, Karnal and University of Queensland, Brisbone, supported by Australia-India Council Grant Round 2015 on 30th November 2016.
    • Attended 6 days training on Data Analysis using SAS under the NAIP Consortium “Strengthening Statistical Computing for NARS” from 11-16 March 2013.
    • Attended 21 days National training on “Innovative Trends in Dairy and Food Products Formulation” Under the aegis of Center of Advance Faculty Training in Dairy Processing, DT Division NDRI Karnal during October 10-30, 2012.

    Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

    • Behare, P. V., Harisha, M. R., Tomar, S. K. and Mandal, S. (2018). A process for manufacture of low-fat chakka and Shrikhand by using exopolysaccharides producing lactic cultures. (Application No. 201811033236)
    • Mandal, S., Tomar, S. K. and Behare, P. V. (2018). Misti Doi with fast acidifying high sugar tolerating lactic cultures transferred to Schreiber Dynamix Pvt. Ltd. A306/307 Dynasty Business Park, 58 Andheri Kaurla Road, Andheri East (Mumbai) on 03.03.2018. (Cost Rs. 1.60 Lakhs + 18% GST).
    • Behare, P. V., Tomar, S. K. and Mandal, S. (2016). Exopolysaccharides producing cultures for preparation of low-fat dahi. Technology transferred on 11th February 2016 to ABsource Biologics (P) Ltd., Kinetic Innovation Park, D-1 Block, Plot No. 18/1 Part, MIDC Chinchwad, Pune-411019, Maharashtra. (Cost Rs. 1Lakh + 14.5% ST).
    • Behare, P. V., Tomar, S. K. and Mandal, S. (2016). Exopolysaccharides producing cultures for preparation of low-fat lassi. Technology transferred on 10th June 2016 to M/s Renuka Milk & Dairy Product, Ghosikheda, Tehsil Mhow, Indore, Madhya Pradesh. (Cost Rs. 1 Lakh + 15 % ST).
    • Mandal, S., Tomar, S. K. and Behare, P. V. (2016). Fast acidifying Yoghurt culture for Greek Style Yoghurt. Technology transferred on 30th December 2016 to Goliana, 553, Udyog Vihar, Phase-V, Gurgaon-122016. (Cost Rs. 3 Lakhs + 15% ST).   
    • Mandal, S., Tomar, S. K. and Behare, P. V. (2014). Sugar tolerating lactic cultures for preparation of Misti Doi” transferred to NAMASTE INDIA FOODS PVT LTD., Fazalganj Kanpur, UP on 01.11.2014. (Cost Rs. 1.60 Lakhs + service tax).
    • Mandal, S., Tomar, S. K. and Behare, P. V. (2015). Misti Doi with fast acidifying high sugar tolerating lactic cultures transferred to Abis Dairy Farm, Indamara Village, Pendri Post, Ranjnandgaon, Chhattisgarh on 19.05.2015. (Cost Rs. 1.60 Lakhs + service tax).
    • Mandal, S., Tomar, S. K. and Behare, P. V. (2015). Misti Doi with fast acidifying high sugar tolerating lactic culture(s) transferred to CP Milk and Food Products Pvt. Ltd. Lucknow, UP on 12.11.2015. (Cost Rs. 1.60 Lakhs + service tax).
    • Mandal, S., Tomar, S. K. and Behare, P. V. (2015). Misti Doi with fast acidifying high sugar tolerating lactic culture(s) transferred to ITC Limited, Virginia House, 37, Jawaharlal Nehru Road, Kolkata-700071, West Bengal on 03.12.2015 (Cost of Rs. 1.60 Lakhs + service tax).

    Publications:

    • Ali, S., Kumar, S., Mohanty, A. K. and Behare, P. V. (2018). Draft genome sequence of Lactobacillus fermentum NCDC400 isolated from a traditional Indian dairy product. Genome Announcements 6(2).pii:e01492-17. Doi:10.1128/genomeA.01492-17.
    • Behare, P. V., Gupta, H. R. , Jagan Mohan., Rawat, H. and Mandal, S. (2018). Technological Evaluation of Exopolysaccharides Producing Lactic Cultures for Set and Stirred Fermented Milk Products. Indian Journal of Dairy Science 70: 491-495.
    • Panicker, A., Ali, S. A., Anand, S., Raju, P. N., Kumar, S., Mohanty, A. K., Behare, P. V. (2018). Evaluation of some in vitro probiotic properties of Lactobacillus fermentum Strains. Journal of Food Science and Technology (in press)
    • Kumar, M., Raju, P. N., Kanade, P. P., Singh, A. K., Badola, R., Ganguly, S., Behare, P. V., Sharma, R. and Alam, T. (2018). Sodium caseinate-starch-modified montmorillonite based biodegradable film: laboratory food extruder assisted exfoliation and characterization. Food Packaging and Shelf Life 15: 17-27. http://doi.org/10.1016/j.fpsl.2017.12.008.
    • Mohan, J., Lule, V., Panicker, A. S., Tomar, S. K. and Behare, P. V. (2018). Production and preparation of organic zinc enriched Lactobacillus fermentum SR4 biomass containing dahi. Indian Journal of Dairy Science In press. http://epubs.icar.org.in/ejournal/index/IJDS.
    • Kaur, G., Ali, S. A., Kumar, S., Mohanty, A. K. and Behare, P. V. (2017). Label-free quantitative proteomic analysis of Lactobacillus fermentum NCDC 400 during bile salt exposure. Journal of Proteomics 167: 36-45.
    • Parijat, P., Gurjeet, K., Ali, A. A., Bhatla, S., Rawat, P., Lule, V., Kumar, S., Mohanty, A. K. and Behare, P. V. (2017). High-resolution mass spectrometry-based global proteomic analysis of probiotic strains Lactobacillus fermentum NCDC 400 and RS2. Journal of Proteomics 152: 121-130.
    • Rawat, P., Bathla, S., Baithalu, R., Yadav, M., Kumar, S., Ali, S. A., Tiwari, A., Lotfan, M., Naru, J., Jena, M., Behare, P. V., Balhara, A. K. et al (2016). Identification of potential protein biomarkers for early detection of pregnancy in cow urine using 2D DIGE and label free Quantitation. Clinical proteomics 13:15 http://doi.org/10.1186/s12014-016-9116-y.
    • Parijat, Lule, V., Munjal, K., Ajmal, Rawat, P., Kumar, S., Behare, P. V.* and Mohanty, A. K. (2016). Evaluation of stationary phase and bile stress related protein spots in Lactobacillus fermentum NCDC 400 by 2-DE method. Indian Journal of Dairy Science 69: 455-459.
    • Bathla, S., Preti Rawat, Baithalu, R., Yadav, M. L., Naru, J., Tiwari, A., Kumar, S., Balhara, A., Singh, S., Behare, P. V. etal. (2015). Profiling of urinary proteins in Karan Fries cows reveals more than 1550 proteins. Journal of proteomics 127: 193-201.
    • Panicker, A, Behare, P. V., Munjal, K, Kumar, S., Naru, J., Singh, S., Rawat, P., Bathla, S., Bhushan, B., Jamwal, M. and Mohanty, A. K. (2015). Differential proteome study of putative probiotic Lactobacillus fermentum BIF-19 strain in response to bile stress. Journal of Proteins and Proteomics 6: 197-210.
    • Patil, P., Wadehra, A., Munjal, K. and Behare, P. V. (2015). Isolation of exopolysaccharides producing lactic acid bacteria from dairy products. Asian Journal of Dairy and Food Research 34: 280-284.
    • Lule, V., Singh, R., Behare, P. V. and Tomar, S. K. (2015). Comparison of exopolysaccharides production by indigenous Leuconostoc mesenteroides strains in whey medium. Asian Journal of Dairy and Food Research 34: 8-12.
    • Panicker, A. and Behare, P. V. (2014). Evaluation of bile tolerance in dairy and human origin Lactobacillus fermentum strains. Indian Journal of Dairy Science 67: 421-425.
    • Mohania, D.,* Kansal, V., Shah, D., Nagpal, R., Kumar, M., Gautam, S., Singh, B. And Behare, P. V. (2013). Therapeutic effect of probiotic dahi on plasma, aortic and hepatic lipid profile of hypercholesterolemic rats. Journal of Cardiovascular Pharmacology and Therapeutics18: 490-497.
    • Behare, P. V.,* Rameshwar Singh, Nagpal, R. And Rao, K. H. (2013). Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat Dahi. Journal of Food Science & Technology 50: 1228-1232.
    • Nagpal, R., Behare, P. V., Kumar, M., Mohania, D., Yadav, M., Jain, S., Menon, S., Parkash, O., Prasad G.B.S.K., Singh, V., Marotta, F., Minelli, E. and Yadav, H.* (2012). Milk, milk products and disease free health: an updated overview. Critical Reviews in Food Science and Nutrition 52:321-333.
    • Nagpal, R., Ashwani Kumar., Manoj Kumar, Behare, P. V., Jain, S. and Yadav, H.* (2012). Probiotics, their health benefits and applications for developing healthier foods: a review. FEMS Microbiology Letter 334: 1-15.
    • Kumar, M, Verma, V., Nagpal, R., Kumar, A., Behare, P. V., Singh, B., and Aggarwal, P. K. (2012). Anticarcinogenic effect of probiotic fermented milk and chlorophyllin on aflatoxin-B1-induced liver carcinogenesis in rats. British Journal of Nutrition 107: 1006-1016.
    • Mishra, S. K., Malik, R. K., Manju, G., Pandey N., Singroha, G., Behare, P. and Kausihik, J. (2012). Characterization of a reuterin-producing Lactobacillus reuteri BPL-36 strain isolated from human infant fecal sample. Probiotics & Antimicrobial Proteins  4: 154-161.
    • Nagpal, R., Behare, P. V., Rana, R., Kumar, A., Kumar, M., Arora, S., Morotta, F., Jain, S. and Yadav, H.* (2011). Bioactive peptides derived from milk proteins and their health beneficial potentials: an update. Food and Function 2:1827.
    • Kumar, M, Verma, V., Nagpal, R., Kumar, A., Gautum, S. K., Behare, P. V., Grover, C. R.,  and Aggarwal, P. K. (2011). Effect of probiotic fermented milk and chlorophyllin on gene expression and genotoxicity during AFB1-induced hepatocellular carcinoma. Gene 490:54-59.
    • Behare, P. V., Singh, R., Tomar, S. K., Nagpal, R., Kumar, M. And Mohania, D. (2010). Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi. Journal of Dairy Science 93:2874-2879.
    • Kumar, M., Kumar, A., Nagpal, R., Mohania, D., Behare, P., Verma, V., Kumar, P., Poddar, D., Aggarwal, P. K., Henry, C. J. K., Jain, S. and Yadav, H. (2010). Cancer preventing attributes of probiotics: an update. International Journal of Food Science and Nutrition 4: 211-218.
    • Behare, P. V., Sing, R. and Singh, R. P. (2009). Exopolysaccharide producing mesophilic lactic cultures for preparation of reduced fat dahi-An Indian fermented milk. Journal of Dairy Research 76: 90-97.
    • Behare, P. V.,* Singh, R., Nagpal, R, Kumar, M., Tomar, S. K. and Prajapati, J. B. (2009). Comparative effects of EPS produced in situ or added as bioingredient on dahi properties. Milchwissenschaft 64: 396-400.
    • Behare, P.V.,* Rameshwar Singh, Singh, R.P. Kumar, M and Prajapati, J.B. (2009). Exopolysaccharides of Lactic Acid Bacteria- a review. Journal of Food Science and Technology 46: 1-11.
    • Kumar, M., Behare, P. V., Mohania, D., Arora, S., Kaur, A., and Nagpal, R.* (2009). Health-promoting probiotic functional foods, potential and prospects. AgroFOODIndustry 20:29-33.
    • Kumar, M., Mohania, D., Poddar, Behare, P. V., Nagpal, R., Kumar, A and Aggarwal, P. K. (2009). A probiotic fermented milk prepared by mixed culture reduces pathogen shedding and alleviates disease signs in rats challenged with pathogens. International Journal of Probiotics and Prebiotics 4: 211-218.
    • Behare, P. V. and Prajapati, J. B. (2007). Thermization as a Method for Enhancing the Shelf-life of Cultured Buttermilk. Indian Journal of Dairy Science 60: 86-93.