Preparation and Stability of Probiotic Syrup

Preparation and Stability of Probiotic Syrup

Author Name : Rakhi Bajpai, Purushottam Ingle, Meenakshi Mishra, S. S. Rokade

ABSTRACT

The human gastrointestinal tract is colonized by a complex ecosystem of microorganisms.  Intestinal bacteria are not only commensal, but they also undergo a symbiotic co-evolution along with their host. Beneficial intestinal bacteria have numerous and important functions, e.g., they produce various nutrients for their host, prevent infections caused by intestinal pathogens, and modulate a normal immunological response. Probiotics are ‘nonpathogenic’ live microbial, mono or mixed culture preparations which are applied to humans or animals in high enough doses, beneficially affect the host by improving the intestinal microbial balance and its properties. The most widely used bacteria considered as probiotics are Lactobacillus and Bifidobacterium.

 In present study a total of 15 isolates from curd were characterized on the bases of their microscopical, morphological and biochemical characteristics. These isolated bacteria were subjected to various biochemical tests and were also checked in selective media for strain identification. Probiotic properties were determined including tolerance to pH, temperature, salt and auto-aggregation was observed. The combination of two Lactobacillus strains (L. acidophilus and L. rhamnosus) were used as probiotic bacteria and inoculated in the chocolate syrup. Quality of the probiotic chocolate syrup was checked by pH analysis and microbial enumeration.

Keyword: Probiotics, auto-aggregation, Lactobacillus, curd, morphological characteristic, chocolate syrup.