Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

T Dhewa; S Pant; Vijendra Mishra

doi:10.1007/s13197-011-0457-2

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

J Food Sci Technol. 2014 Jan;51(1):83-9. doi: 10.1007/s13197-011-0457-2. Epub 2011 Jul 16.

Authors

T Dhewa¹, S Pant², Vijendra Mishra³

Affiliations

¹ Department of Microbiology, Bundelkhand University, Jhansi, 284128 UP India.
² Department of Microbiology, Dolphin (PG) Institute of Biomedical and Natural Sciences, Dehradun, 248007 Uttarakhand India.
³ Department of Microbiology, Bundelkhand University, Jhansi, 284128 UP India ; Niche Area of Excellence Lab on Synbiotics, Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, 288 001 Gujarat India.

Abstract

Synbiotics offer potential in the prophylactic management of gastrointestinal disorders. Therefore, present study evaluates the effect of prebiotics (inulin and gum acacia) on Lactocaillus plantarum for developing a freeze-dried synbiotic product from the selected culture. L. plantarum exhibited the highest specific growth rate (0.23/h) in presence of inulin followed by gum acacia (0.22/h) and glucose (0.22/h). Preparation of the lyophilized synbiotic powder incorporating inulin or gum acacia and using non fat dry milk as base material was standardized. Throughout refrigerated storage for 90 days, viable counts (i. e. 8 to 9 log cfu/g) of the probiotic bacteria in the product remained high, while a considerable reduction in the counts was observed in the product stored at room temperature (25 ± 1 °C).

Keywords: Gum acacia; Inulin; Lactobacillus plantarum; Prebiotics; Synbiotic.