National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Present investigation was undertaken to explore the potential of skim milk containing prebiotics maize and oat on probiotics Lactobacilli to enhance their survival and activity. The experiment was laid out in completely randomized design with twenty one treatments and three replication. The Lactobacilli casei was isolated from curd and considered to be LAB based on their gram-positive and catalase-negative morphology. Maize flour and oat bran prebiotics were added into the culture of Lactobacilli, the prebiotics gets fermented due to Lactobacilli. The cell viability of Lactobacilli was tested by exposing it to stimulated gastric juice for various time periods, all the Lactobacilli sample was able to grow in stimulated gastric juice for various time periods. Among the two prebiotics used, the Lactobacilli grown with maize showed significant viability with higher number of colonies as compare to oat. Bacteria survived were counted by pour plate technique. The results revealed that, Lactobacilli were able to grow and remain viable in the presence of highly acidic condition which is the regular environment in the intestine. Thus we can enhance the probiotics activity of Lactobacilli casei with the addition of prebiotics such as oat and maize. The best results regarding probiotics functionality and stability were obtained by adding 5% and 9% oat bran or buckwheat flour, respectively in fermentative medium.
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