Open AccessIsolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate.
Author(s) -
Somnath De,
Atanu Pramanik,
Aditya Kr. Das,
Suchismita Paul,
Sourav Jana,
Priyanka Pramanik
Publication year - 2017
Publication title -
the journal of phytopharmacology
Language(s) - English
Resource type - Journals
ISSN - 2320-480X
DOI - 10.31254/phyto.2017.6605
Subject(s) - probiotic , lactobacillus acidophilus , food science , lactobacillus , isolation (microbiology) , taste , biology , lactic acid , bacteria , microbiology and biotechnology , flora (microbiology) , fermentation , genetics
The isolated and identified bacteria from curd sample are of Lactobacillus sp. The bacteria of this spp. are lactic acid producers. These sp. resembles to Lactobacillus acidophilus. A probiotic is a microorganism known to be friendly and beneficial to its host when consumed. In today's time, probiotics are a very popular subject of research among scientists and pharmaceutical companies. Due to the over consumption of antibiotics, the normal micro flora of body does not survive. The spores obtained from pharmaceuticals are not good in taste, so generally children avoid eating them, hence we have made the probiotic chocolate. It is better to eat chocolate than medicine. The chocolate containing lyophilized Lactobacillus spp. may help directly for enhancing resistance against intestinal pathogens and in the prevention of diseases.