Monday, July 27, 2009
P72

Selection of Lactobacillus plantarum for development of a synbiotic product

Tejpal Dhewa1, Shailja Pant1, Nikhil Kumar2, and Vijendra Mishra3. (1) Microbiology, Dolphin (PG) Institute of Biomedical and Natural Sciences, Manduwala, Dehradun -248007, India, (2) Microbiology, Kurukshetra University Kurushetra, Harayana, India, -, Kurushetra,, 136119, India, (3) School of Life Sciences, S R T M University, -, -, Nanded-431606, -, India

Probiotics are most often used to promote our digestive health. The use of diet to fortify certain gut flora components is a popular current aspect of functional food sciences. In this context probiotics, prebiotics and synbiotics all have a significant role. Probiotics are live microbial additions to the diet; prebiotics are non-digestible foodstuffs that have a selective metabolism in the hindgut, whilst synbiotics are combinations of the two approaches. It has been demonstrated that each of these dietary intervention routes can have an effect on the gut flora “balance”. This approach offers much potential in the prophylactic management of gastrointestinal disorders. Therefore, the present study was undertaken to evaluate the effect of prebiotics on L. plantarum culture from indigenous source based on probiotic attributes and to develop a freeze-dried synbiotic product incorporating the selected Lactobacillus culture and prebiotics (inulin and gum acacia). Based on these characteristics L. plantarum was selected for the preparation of the lyophilized synbiotic powder incorporating inulin or gum acacia and using non fat dry milk as base material. Throughout refrigerated storage, viability of the probiotic bacteria in the product remained very high numbers of viable counts in the range of 8 to 9 log cfu/g of viable lactobacilli cells even after 90 days; while in the case of room temperature distinct reduction was observed. From the storage study, it is clear that our synbiotic product could serve as a good carrier of probiotic organism.


Keywords: Probiotics, Lactobacilli, Synbiotic products, Prebiotics



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