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Preparation of Probiotic Product as a Therapeutic Strategy for Improving Health.

Randheer, K. (2015) Preparation of Probiotic Product as a Therapeutic Strategy for Improving Health. [Student Project Report] (Submitted)

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Abstract

Probiotics are defined as living microorganisms, which when ingested in sufficient amounts, beneficially influence the health of the host by improving the composition of intestinal micro flora.The present study deals with the Bacillussp. culture and its viability. The susceptibility was tested on various antibiotics in which it was susceptible oncephalexin and ciprofloxacin. The antimicrobial activity was tested against various pathogens which had maximum inhibition withShigella. The probiotic beverage was prepared with different inoculums (1%, 1.5% and 2%) of Bacillussp. culture and check the culture viability by measuring colony forming units (cfu/ml), pH and its shelf-life. The probiotic beverage prepared was subjected to sensory evaluation and the product scored 8.25 out of 10 on hedonic scale. The product is economically of low cost which will be beneficial to the lower strata of the society. Therapeutically important volatile compounds were studied by GC-MS and the finger printing showed the formation of important compounds producedButanoic acid,Pyrrolo[1,2- a]pyrazine-1,4-dione, Dodecanoic acid, Octadecyl ester, Nonanoic acid,Isopropylidene-3,3 -dimethyl-dihydrofuran-2- one, Oxalic acid, 2-undecenewhich was having antimicrobial and antioxidant property. The results showed that the probiotic beverage when kept in refrigerator over a shelf life of 76 h showed a cell viability in the range of 10⁸cfu/ml in which its pH decreased to 4.53 as compared toinitial viability and pH which was 6.8×107 cfu/ml and 6.12 respectively. The probiotic beverage possess antimicrobial activity against food-borne pathogens and also had anti-oxidant activity. Finally, it was concluded that the probiotic beverage prepared should be consumed within76h as undesirable therapeutic compounds were found to be formed later.

Item Type: Student Project Report
Uncontrolled Keywords: Probiotics, Bacillus sp, probiotic beverage
Subjects: 600 Technology > 07 Beverage Technology
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Nov 2015 07:32
Last Modified: 06 Nov 2015 07:32
URI: http://ir.cftri.com/id/eprint/11938

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