Degradation of Food Colours Using Probiotic B...

Degradation of Food Colours Using Probiotic Bacteria Lactobacillus Acidophilus and Lactobacillus Fermentum

Author Name : Sakthika T, Santhalakshmi S, Kombaiah P

ABSTRACT

The present work was undertaken to study the degradation of six synthetic food colors by probiotic bacteria Lactobacillus acidophilus and Lactobacillus fermentum.  Six food colors in Kesari powder (Orange red, Lemon yellow), Tang rasna and Mango rasna, Chocolate powder and Aachi Chicken masala were used for the study. The degradation effect of all food colors by the bacteria were analyzed by measuring the OD values for three days. The results indicate that five food colours were degraded above 65% by L.fermentum. However, below 40% degradation was observed in chocolate powder by L.fermentum. The study demonstrated that L.fermentum is more effective than L.acidophilus in colour degradation. Further it could be concluded that a diet favors the proliferation of Lactic acid bacteria could be used for natural detoxification of the organism in populations exposed to hazardous food additives.

Key words: Food colours, Probiotic bacteria, Degradation analysis.