Archives


Rate this Article: (0) Votes

Research Article

Year : 2018 | Volume: 11 | Issue: 3 | Pages: 137-140

Formulation of dairy based probiotic drink using the lactic acid bacteria of
fermented cereals

S. Dhiva1*, 2

DOI: 10.20894/STET.116.011.003.004

Corresponding author

S. Dhiva*

Department of Microbiology, S.N. college, Alathur, Palakkad, Kerala 678 682.

  • 1. Department of Microbiology, S.N. college, Alathur, Palakkad, Kerala 678 682.

Received on: 29/08/2018

Revised on: 30/11/-0001

Accepted on: 29/08/2018

Published on: 29/08/2018

  • S. Dhiva, (2018), Formulation of dairy based probiotic drink using the lactic acid bacteria of
    fermented cereals. Scientific Transactions in Environment and Technovation, 11(3): 137-140. doi: 110.20894/STET.116.011.003.004

Abstract

Probiotics are considered as viable preparations in foods or dietary supplements to improve the health of humans and animals The aim of this research was to evaluate some probiotic traits of Weissella confusa and Bifidobacterium bifidum strains previously isolated from fermented cereals. Strains of W. confusa and B. bifidum were used to prepare probiotic drinks in single and in combination. The formulated probiotic drink was evaluated for the following properties such as pH, stability, and shelf life, before releasing them to market. When the data were satistically compared it was found that the corresponding P value of the pH level of test drink did not undergo any significant change. Whereas organoleptic analysis showed a variation among them in their consistency. The determination of Shelf Life showed that there was a notable reduction in the number of CFU after every 7days of storage, but the Chi-square test revealed that this reduction was also not significant. Thus the results clearly show that there was no marked reduction in the viability and pH of the dairy based probiotic drink and also it showed good shelf life.

Keywords

Probiotic, yoghurt, supplements, stability, Shelf life, organoleptic