IN VITRO AND SELECTION OF LACTOBACILLUS SPP, FOR CABBAGE AND OAT BASED PROBIOTIC DRINK

Author (s) : M.Gomathi, and N.Roopa

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Abstract :
This study aimed to develop a probiotic drink using cabbage and oat as substrates and to identify and select appropriate Lactobacillus spp. for fermentation. The selection of suitable strains was based on their ability to improve the nutritional profile and enhance the probiotic properties of the final product. Various Lactobacillus strains were isolated, and their potential for fermentation and probiotic activity were evaluated. The most promising strains were then employed in the production of a cabbage and oat-based probiotic drink. Physicochemical analysis, including pH, titratable acidity, and microbial counts, were conducted during the fermentation process and storage to assess product quality and stability. The sensory attributes of the probiotic drink were also evaluated. The results demonstrated that the selected Lactobacillus spp. effectively fermented the cabbage and oat substrates, leading to a product with desirable sensory characteristics and enhanced probiotic viability. This novel probiotic drink offers a potential avenue for improving gut health and overall well-being.

Keywords : probiotic, Lactobacillus, fermentation, physicochemical analysis, cabbage.

Conference Date : 17/09/2021

Pages : 84

Paper ID : IESMDT82