Pages: 75-83

Optimizing the in vitro Synbotic relationship of Probiotic (Acid resistant strain of Lactobacillus Acidophilus) and prebiotics (Galacto-Oligosaccharide and Maltodextrin)

Author: M Y Quddoos, U Farooq, S Hussain, S Mahmood, S M Zahra, M Nadeem, S Jabbar, W Saeed, and M Ali

Category: Biology

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Abstract:

The prebiotics (galacto-oligosaccharide and maltodextrin) were purchased from the market and the probiotic (acid resistant strain of Lactobacillus acidophilus) was obtained from the Food Microbiology Laboratory, Department of Food Science and Nutrition, University of Sargodha, Sargodha. The strain was maintained on MRS agar under refrigeration conditions after sub culturing for 15 days to maintain viability. This strain was used for development of synbiotic relation with prebiotics (maltodextrin and galacto-oligosaccharide). The medium was allowed for fermentation and conditions were optimized for better synbiotic relationship with special reference to time, levels and different combinations of inoculum and prebiotic. The medium was analyzed for pH, acidity, substrate utilization at 6, 12, and 18 hours of fermentation. Finally, the best synbiotic relationship between pro and prebiotics was observed through statistical approaches.

Keywords: Prebiotic, probiotic, synbiotic, lactobacillus acidophilus, fermentation


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