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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here
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Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 1311-1321
DOI: https://doi.org/10.20546/ijcmas.2018.711.152


Pursuance of Skim Milk Containing Prebiotics on Survival and Activity of Probiotics Lactobacilli Bacteria
A.S. Chungada*, K.G. Deshpande and R.A. Thakre
MGM College of Agricultural Biotechnology, Aurangabad, Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, India
*Corresponding author
Abstract:

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.


Keywords: Lactobacillus, Gastric, probiotics, Prebiotics, Viability, Acidic
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How to cite this article:

Chungada, A.S., K.G. Deshpande and Thakre, R.A. 2018. Pursuance of Skim Milk Containing Prebiotics on Survival and Activity of Probiotics Lactobacilli Bacteria.Int.J.Curr.Microbiol.App.Sci. 7(11): 1311-1321. doi: https://doi.org/10.20546/ijcmas.2018.711.152