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Khem Shahani

Khem Shahani (1923-2001) was a microbiologist who is best known for his pioneer research on probiotics (live microorganisms); in particular, his discovery of the DDS-1 strain of Lactobacillus acidophilus in the late 1950's at the University of Nebraska. One of his many contributions to biology in the years to come, in this landmark discovery, Shahani observed the high level of stability and nutritional viability of the DDS-1 strain. This unique feature meant that the probiotics were able to pass through the stomach acid and implant in the intestine where it could multiply over 200-fold. Shahani would later name the strain DDS-1 for the Department of Dairy Science Number One strain and spend the rest of his career unlocking its potential for improving overall health.

During his lengthy career, Shahani published over 200 articles in peer reviewed scientific journals and was a consultant for international agencies such as the World Health Organization.

In 1981, Shahani founded Nebraska Cultures, a probiotics manufacturing and research company. Today, Nebraska Cultures is one of the largest international probiotic supplement suppliers.

Academic Background

Ph.D., 1950, University of Wisconsin
Major: Food and Dairy Science; Minor: Biochemistry
MS, 1947, University of Bombay (through Indian Dairy Research Institute)
Major: Dairy Chemistry; Minor: Microbiology
BS, 1943, University of Bombay
Major: Dairy and Food Technology; and Nutritional Microbiology

Research and Teaching

Shahani conducted basic research and developmental work as related to the science and technology of dairy foods - bioprocessed and cultured foods; lactic cultures, especially ''Lactobacillus acidophilus''; food safety; food fermentation; human and animal nutrition; food and feed supplements; bioprocessed and cultured foods, significance and role of proteins and enzymes in milk and other foods, whey utilization; water quality; vitamins, antibiotics and toxins in foods; human milk, infant foods, and biotechnology.

Shahani taught several multidisciplinary courses in Food Science and Technology, Biotechnology, Fermentation technology, for graduate students. Supervised 16 postdoctoral fellows, 16 Ph.D. candidates, and 22 MS candidates.

Research and Management

In his lifetime, Shahani administered and supervised a large number of research projects with several graduate students and postdoctoral fellows actively engaged in biochemical and nutritional research work. Supervised three research projects. Worked with several national and international students and postdoctorals from U.S.A., Middle East, China, India, Korea, Africa, South America and Romania. Served as a member and Chairman of the Academic Planning Committee of the University of Nebraska-Lincoln pertaining to academic affairs and budget allocations.

Honors and Awards

• Borden Award of the American Dairy Science Association for Excellence in Research in Dairy Manufacturing (Dairy Microbiology and Dairy Chemistry) - 1964
• Gamma Sigma Delta International Award for Distinguished Service to Agriculture - 1966- Dr. Shahani was the youngest scientist ever to receive this award.
• Sigma Xi Outstanding Scientist Award, University of Nebraska - 1977
• Pfizer Award of the American Dairy Science Association for excellence in research and development in the areas of lactic cultures and cultured products - 1977
• Nordica International Award of the American Cultured Dairy Products Institute for excellence in research and development in the area of lactic cultures, yogurt and other cultured products - 1977. Dr. Shahani was the recipient of the First Nordica Award
• Elected as a Fellow of the Institute of Food Technologists - 1983
• Dairy Research Foundation Award of the American Dairy Science Association for distinguished service and research in the area of lactic cultures, cheese and other cultured products - 1983. Dr. Shahani was the first recipient of the three major awards of the ADSA.

Patents

1. U.S. Patents (No. 3,689,640), "Antibiotic Acidophilin and Process of Preparing the Same.",
2. U.S. Patent (No. 4,279,998), "Regeneration of Immobilized Enzymes". Has two more patent applications pending on "Cofermentation of Whey and Grain to produce Industrial Alcohol".

Books

Shahani, K.M., Meshbesher, B, and Mangampalli, V. Cultivate Health From Within: Dr. Shahani’s Guide to Probiotics. Vital Health Publishers, Danbury, 2005.

References

• Murthy M, Venkitanarayan K.S., Rangavajhyala N and K.M. Shahani, 2000, Delineation of beneficial characteristics of effective probiotics. J. Am. Nutr. Assoc, 3(2), 38-43

• Watson DS, MVR Murthy, N. Rangavajhyala and K.M. Shahani, 2000, Inhibitory effect of yogurt and yogurt cultures on Yersinia enterocolitica, Journal of Applied Nutrition (in press)

• Chandan R.C. MVR Murthy and K.M. Shahani, 2000, The Role of functional foods and probiotics in human health, Proceedings of the International Food Convention (in press)

• K.M. Shahani and MVR Murthy, 2000, Recent advances in nutritional and therapeutic aspects of fermented dairy products, Proceedings of the 3rd National Symposium on food and nutrition, Saudi Arabia (in press)

• M.V.R. Murthy and K.M. Shahani, 2000, The role of new fermented dairy products, lactic cultures and enzymes in human health, Proceedings of the 3rd National Symposium on food and nutrition, Saudi Arabia (in press)

• Kaup, S. M., K. M. Shahani, M. A. Amer and E. R. Peo. 2000. The interrelationship between serum lipids and bone formation as affected by yogurt as a calcium source. Brit. J. Nutr. (submitted)

• Kaup, S. M., K. M. Shahani, M. A. Amer and E. R. Peo. 2000. The effect of hydrochloric acid, lactic acid and citric acid addition on the bioavailability of calcium in yogurt. J. Nutr. (submitted)

• Fernandes, C. F., K. M. Shahani and M. A. Amer. 2000. A novel in vitro technique to simulate growth of L. acidophilus in small bowel. (In preparation)

• Danielson, A. D., E. R. Peo, Jr., K. M. Shahani, A. J. Lewis, P. J. Whalen and M. A. Amer. 2000. Production of acidophilus yogurt using a porcine strain of bacteria. (In preparation)

• Rangavajhyala, N., and K. M. Shahani. 1997. Augmentation and role of immune factors leading to the beneficial role of lactobacilli. Proc. 20th Anniversary Symposium CERELA (Center for Research on Lactobacilli), Tucuman, Argentina.

• Rangavajhyala, N., K. M. Shahani, G. Sridevi, and S. Srikumaran. 1997. Non-lipopolysaccharide component(s) of Lactobacillus acidophilus stimulate(s) the production of interleukin-la by marine macrophages. Nutrition and Cancer, 27:130-134.

• Lee, H., N. Rangavajhyala, C. Grandjean, and K. M. Shahani. 1996. Anticarcinogenic (2-oxypropyl) amine induced colon tumors in rats. J. Appl. Nutr., 48:59-66.

• Lee, H., N. Rangavajhyala, C.Grandjean, and K. M. Shahani. 1995. Inhibitory effect of Lactobacillus acidophilus DDS-1 on transformation of bile acids by human fecal microflora. Microbiol. Aliments-Nutrition. 13:241-247.

• Gandhi, D.N. and K. M. Shahani. 1994. Survival of Lactobacillus acidophilus in freeze-dried acidophilus powder using two different media. Indian Jr. Microbiol. 34:45-47.

• Chandan, R. C., and K. M. Shahani. 1995. “Other fermented dairy products.” Chapter in Food and Feed, Volume (Eds. G. Reed and T. W. Nagodawithaua). In Biotechnology Series, 2nd Ed. VCH Publishers, Inc., New York. pp. 385-418.

• Gandhi, D. N., and K. M. Shahani. 1994. Survival of Lactobacillus acidophilus in freeze-dried acidophilus powder using two different media. Indian Jr. Microbiol. 34:45-47.

• Chandan, R. C. and K. M. Shahani. 1993. “Yogurt.” Chapter in Dairy Science & Technology. Ed. Hui, Y. H., VCH Publishers, Inc., New York pp. 1-56.

• Fernandes, C. F., R. C. Chandan, and K. M. Shahani. 1992. Fermented Dairy Products and Health. Chapter In Lactic Acid Bacteria. Vol. I. Ed. B. J. B. Wood. Elsvier Pub. House, London, pp. 297-339.

• Fernandes, C. F., K. M. Shahani, W. L. Staudinger, and M. A. Amer. 1991. Mode of tumor suppression by Lactobacillus acidophilus. Effect of Lactobacillus acidophilus on the growth of Ehrlich ascites tumor in Swiss mice. J. Nutri. Medicine 2:25-34.

• Fernandes, C. F. and K. M. Shahani. 1990. Anticarcinogenic and immunological properties of dietary lactobacilli. J. Food Prot. 53:704-710.

• Shahani, K. M. and S. M. Kaup. 1990. Calcium metabolism: An overview. Nutr. Quarterly 13:47-60.

• Fernandes, C. F. and K. M. Shahani. 1989. Modulation of antibiosis by lactobacilli and other lactic cultures and fermented foods. Microbiol. Nutrition Aliment. 7:337-352.

• Fernandes, C. F. and K. M. Shahani. 1989. Lactose intolerance and its modulation with Lactobacilli and other microbial supplements. J. Appl. Nutr. 41:50-64.

• Fernandes, C. F. and K. M. Shahani. 1989. Modulation of antibiosis by lactobacilli and yogurt and its healthful and beneficial significance. pp. 145-159. In proceedings of National Yogurt Association. May 1989. New York, NY.

• Fernandes, C. F. and K. M. Shahani. 1989. Inhibitory effect of fermented milk cultures on the gastro-intestinal pathogens. pp. 105-116. In proceeding of Les Laits fermentes: Actualite de la Recherche. Paris, France.

• Danielson, A. D., E. R. Peo, Jr., K. M. Shahani, A. J. Lewis, P. J. Whalen, and M. A. Amer. 1989. Anticholesteremic property of Lactobacillus acidophilus yogurt fed to mature boars. J. Ani. Sci. 67:966-974

• Shahani, K., C. Fernandes, and V. Amer. 1988. Immunologic and therapeutic modulation of gastrointestinal microecology by Lactobacilli. Microbiol. & Therapy, 18:103-104.

• Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1988. Effect of nutrient media and bile salts on growth and antimicrobial activity of Lactobacillus acidophilus. J. Dairy Sci. 71:3222-3228.

• Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1988. Control of diarrhea by Lactobacilli. J. Appl. Nutr., 40:32-43.

• Lee, H., B. A. Friend, and K. M. Shahani. 1988. Factors affecting the protein quality of yogurt and acidophilus milk. J. Dairy Sci. 71:3203-3214.

• Rao, D. R., and K. M. Shahani. 1987. Vitamin content of cultured milk products. Cult. Dairy Prod. J. 22(1)6-10.

• Shahani, K. M., C. F. Fernandes, and M. A. Amer. 1987. Effect of yogurt on intestinal flora and immune responses. Proc. Symp. On Yogurt, Union of Belgium Dairy Industry, pp. 57-67

• Attaie, R., P. J. Whalen, K. M. Shahani and M. A. Amer. 1987. Inhibition of growth of Staphylococcus aureus during production of Acidophilus yogurt. J. Food Protect. 50:224-228.

• Kaup, S. M., K. M. Shahani and M. A. Amer. 1987. Bioavailability of calcium in yogurt. Milchweissenschaft, 42:513-516.

• Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1987. Therapeutic role of dietary lactobacilli and lactobacillic fermented dairy products. FEMS Micro. Rev., 46:343-356.

• Friend, B. A. and K. M. Shahani. 1985. “Fermented Dairy Products.” In Comprehensive Biotechnology. Vol. 3, pp. 567-592. Eds. C. L. Cooney and A. E. Humphrey, Pergamon Press, New York.

• Bottozzi, V., B. A. Friend and K. M. Shahani. 1985. Proprieta antitumoral dei batteri lattici et degli alimenti fermentati con batteri lattici. Il Latte, 10:873-877.

• Friend, B. A. and K. M. Shahani. 1984. Antitumor properties of Lactobacilli and Lactobacilli-Fermented Products. J. Food Protect. 47:717-723.

• Friend, B. A. and K. M. Shahani. 1984. Nutritional and therapeutic aspects of lactobacilli. J. Appl. Nutr. 36:125-153.

• Reddy, G. V., K. M. Shahani, B. A. Friend, and R. C. Chandan. 1983. Natural antibiotic activity of Lactobacillus acidophilus and bulgaricus. III. Production and partial purification of bulgarican from Lactobacillus bulgaricus. Cultured Dairy Prod. J. 18(2): 15-19.

• Shahani, K. M. 1983. Nutritional impact of lactobacillic fermented foods. Proc. 15th Anniversary Symposium of Swedish Nutrition Foundation. pp. 103-111.

• Shahani, K. M. and B. A. Friend. 1983. “Properties of and prospects for cultured dairy products.” In Food Microbiology, pp. 257-269. Ed. Skinner, F. A. and Roberts, T. A. Academic Press Inc., London

• Reddy, G. V., B. A. Friend and K. M. Shahani. 1983. Antitumor activity of yogurt. J. Food Protect. 46: 8-11.

• Shahani, K. M., B. A. Friend and P. J. Bailey. 1983. Antitumor activity of fermented colostrum and milk. J. Food Protect. 46: 385-386.

• Friend, B. A., J. M. Fiedler and K. M. Shahani. 1983. Influence of culture selection on the flavor, antimicrobial activity, Beta -galactosidase and B-vitamins of yogurt. Milchwissenschaft 38: 133-136.

• Shahani, K. M. and B. A. Friend. 1983. The anti-neoplasm effects of lactobacilli. Proc. Third International Biennial Seminar on lactic acid bacteria and human health of the Korean Public Health Association. pp. 2-20.

• Friend, B. A., R. E. Farmer and K. M. Shahani. 1982. Effect of feeding and intraperitoneal implantation of yogurt culture cells on Ehrlich ascites tumor. Milchwissenschaft 37: 708-710.

• Kwan, A. J., A. Kilara, B. A. Friend and K. M. Shahani. 1982. Comparative B-vitamin content and organoleptic qualities of cultured and acidified sour cream. J. Dairy Sci., 65: 697-701.

• Chandan, R. C. and K. M. Shahani. 1982. “Cultured milk products.” In Vol. G. Processing & Utilization in Handbook in Agric. Series. pp. 365-377. Ed. I. Wolf. CRC Press, Boca Raton, FL.

• Ayebo, A. D., K. M. Shahani, R. Dam, and B. A. Friend. 1982. Ion exchange separation of the antitumor component(s) of yogurt dialyzate. J. Dairy Sci. 65: 2388-2390.

• Ayebo, A. D., I. A. Angelo, and K. M. Shahani. 1981. Effect of ingesting Lactobacillus acidophilus milk upon fecal flora and enzyme activity in human. Milchwissenschaft, 35: 730-733.

• Ayebo, A. D., K. M. Shahani, and R. Dam. 1981. Antitumor component(s) of yogurt: Fractionation. J. Dairy Sci., 64: 2318-2323.

• Pollman, D. S., D. M. Danielson, W. B. Wren, E. R. Peo, and K. M. Shahani. 1980. Influence of Lactobacillus acidophilus inoculum on gnotobiotic and conventional pigs. J. Ani. Sci., 51: 629-637.

• Shahani, K. M. and A. D. Ayebo. 1980. Role of dietary lactobacilli in gastrointestinal microecology. Proc. VI Intern'l Sym. Intestinal Microecol. Am. J. Clin. Nutr., 33(11): 2448-2457.

• Ayebo, A. D. and K. M. Shahani. 1980. Role of cultured dairy products in the diet. Cult. Dairy Prod. J., 15(4): 21-29.

• Sinha, D. K., K. M. Shahani, A. Kilara, and R. M. Hill. 1979. Calcium, magnesium and phosphorus contents of cultured and acidified Cottage cheese. Cult. Dairy Prod. J., 14(3): 21-23.

• Shahani, K. M. and R. C. Chandan. 1979. Nutritional and healthful aspects of cultured and culture-containing dairy foods. J. Dairy Sci., 62: 1685-1694.

• Kilara, A. and K. M. Shahani. 1978. Lactic fermentations of dairy foods and their biological significance. J. Dairy Sci., 61: 1793-1800.

• Shahani, K. M., J. R. Vakil, and A. Kilara. 1977. Natural anti biotic activity of Lactobacillus acidophilus and bulgaricus. II. Isolation of Acidophilin from L. acidophilus. Cult. Dairy Prod. J., 12(2): 8-11.

• Reddy, K. P., K. M. Shahani, and S. M. Kulkarni. 1976. Certain B-complex vitamins in cultured and acidified yogurt. J. Dairy Sci., 59: 191-195.

• Reif, G. D., K. M. Shahani, J. R. Vakil, and L. K. Crowe. 1976. Factors affecting the B-complex vitamin content of Cottage cheese. J. Dairy Sci., 59: 410-415.

• Kilara, A., K. M. Shahani, and N. K. Das. 1976. Effect of cryoprotective agents on freeze-drying and storage of lactic cultures. Cult. Dairy Prod. J., 11: 8-12.

• Shahani, K. M., J. R. Vakil, and A. Kilara. 1976. Natural antibiotic activity of Lactobacillus acidophilus and bulgaricus. I. Cultural conditions for the production of antibiosis. Cult. Dairy Prod. J., 11(4): 14-17.

• Kilara, A. and K. M. Shahani. 1976. Lactase activity of cultured and acidified dairy products. J. Dairy Sci., 59: 2031-2035.

• Shahani, K. M., G. V. Reddy, and A. M. Joe. 1974. Nutritional and therapeutic aspects of cultured dairy products. Proc. XIX Intern'l Dairy Cong., Vol. 1e, pp. 569-570.

• Reddy, G. V., K. M. Shahani, and M. R. Banerjee. 1973. Inhibitory effect of yogurt on Ehrlich ascites tumor-cell proliferation. J. Natl. Cancer Inst., 50: 815-817.

• Shahani, K. M., J. R. Vakil, and R. C. Chandan. 1972. Antibiotic acidophilin and process of preparing the same. U. S. Patent 3,689,640.

• Vakil, J. R. and K. M. Shahani. 1970. Carbohydrate metabolism of lactic acid cultures. IV. Glycolytic and HMS pathway enzymes in Streptococcus lactis. Antonie van Leeuwenhoek, 36: 285-295.

• Eitenmiller, R. R., J. R. Vakil, and K. M. Shahani. 1970. Production and properties of Penicillium roqueforti lipase. J. Food Sci. 35: 130-133.

• Shahani, K. M. 1970. Dual pathway of lactose metabolism by Streptococcus lactis. Proc. XVIII Intern'l Dairy Cong., Vol. 1: 115.

• Vakil, J. R. and K. M. Shahani. 1969. Carbohydrate metabolism of lactic acid cultures. II. Different pathways to lactose metabolism of Streptococcus lactis and their sensitivity to antibiotics. J. Dairy Sci., 52: 162-168.

• Vakil, J. R. and K. M. Shahani. 1969. Carbohydrate metabolism of lactic acid cultures. III. Glycolytic enzymes of Streptococcus lactis. Can. J. Microbiol., 15: 753-759.

• Vakil, J. R. and K. M. Shahani. 1969. Carbohydrate metabolism of lactic acid cultures. V. Lactobionate and gluconate metabolism of Streptococcus lactis. UN. J. Dairy Sci., 52: 1928-1934.

• Shahani, K. M. 1962. Inhibitory effect of nisin upon various organisms. J. Dairy Sci., 45: 827-832.

• Shahani, K. M. and J. R. Vakil. 1962. Carbohydrate metabolism of lactic acid cultures. I. Effects of antibiotics on the glucose, galactose and lactose metabolism of Streptococcus lactis. J. Dairy Sci., 45: 1057-1065.

• Shahani, K. M. 1959. Comparison of nucleic acids and other phosphorus compounds of terramycin sensitive and resistant strains of Streptococcus lactis. J. Dairy Sci., 42: 1659-1665.

• Shahani, K. M. and W. J. Harper. 1958. Differences in the acid production and phosphorus metabolism of oxytetracycline sensitive and resistant organisms. Appl. Microbiol., 6: 9-14.

• Shahani, K. M. and W. J. Harper. 1958. The development of antibiotic resistance in cheese starter cultures. Milk Prod. J., 49(3): 15-16, 53-54.

• Shahani, K. M. 1957. Carbohydrate and pyruvate metabolism of Oxytetracycline sensitive and resistant organisms. Antibiotics Annual (1956-57), Medical Encyclopedia, Inc., New York. pp. 523-532.

• Paul, T. M. and K. M. Shahani. Biochemical studies on the use of different Dahi cultures on acidity development in Ghee. Indian J. Dairy Sci., 3: 59-67.