Asian Journal of Microbiology and Biotechnology

Abstract

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.