PRODUCTION OF PROBIOTICATED DRINKS OF HEALTHY VEGETABLE JUICES (TOMATO & SPINACH) USING Lactobacillus acidophilus AND Saccharomyces boulardii AND ITS microencapsulation
KUNWAR JAY SINGH
Jacob Institute of Biotechnology and Bioengineering, SHUATS, Allahabad, India
SUPRIYA GUPTA *
Division of Biotechnology, CytoGene Research and Development, Lucknow, India
*Author to whom correspondence should be addressed.
This study is investigated for probiotication of tomato and spinach juices using Lactobacillus acidophilus and Saccharomyces boulardii, Lactobacillus acidophilus was added to dairy formulations and yoghurts both for its flavour and also for probiotic effect and one of the most commonly used Lactobacillus species for dietary use. Probiotics have many well- established health benefits, including the ability to balance the gut, improve digestion and alleviate the uncomfortable side- effects of harsh antibiotics. Lactobacillus acidophilus and Saccharomyces boulardii isolated on the MRS agar plates and Yeast peptone dextrose agar media (YPD). The viability of probiotics used before and after encapsulation was approximately 11.4- 11.6 CFU/ml or g of beads, which had an average diameter of 1.5-1.8 mm. The viability of free cells and encapsulated cells examined periodically after 1 day storage at 4ºC. High reductions of viable counts were found in free cells (1.6-5.2 logs) in both vegetable juices, which significantly higher than encapsulated cells (0.8-2.7 logs). Dairy-based matrix used to produce a range of probiotic foods. There is great potential to deliver bacteria using non-dairy-based food matrices and to develop new innovative probiotic products.
Keywords: Lactobacillus acidophilus, micro-encapsulation, probiotication, Saccharomyces boulardii