Application of Probiotics in Fruit Juices - Challenge and New Approaches


Authors : Pranita A. Gulhane , Komal D. Satpute , Namrata G. Shukla , Ashok V. Gomashe

Volume/Issue : Volume 2 - 2017, Issue 11 - November

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://goo.gl/ogQqxx

Thomson Reuters ResearcherID : https://goo.gl/3bkzwv

Fruit juices could be served as the suitable media for cultivating probiotic bacteria when consumed in enough amounts exert their health benefits. Therefore the present study was carried out to evaluate the synergistic activity of probiotic bacteria with the fruit juices against clinical bacterial pathogens. Lactobacillus sp. was isolated from the curd sample and used in combination with three types of fruit juices (orange, pineapple and pomegranate) and mixture of these juices against the bacterial pathogens (Escherichia coli, Salmonella typhi and Klebsiella spp.). It was observed that orange and pineapple juices have antimicrobial effect on selected bacterial pathogens. Antimicrobial activity of pomegranate juice was observed only against Salmonella typhi and Klebsiella spp. The juices have also shown the antimicrobial effect in combination with Lactobacillus sp. The mixture of three juices has shown good antimicrobial activity as well as synergistic activity with Lactobacillus sp. against tested bacterial pathogens.

Keywords : Lactobacillus SP., Fruit Juices, Bacterial Pathogens

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