ISSN: 2577-4360
Authors: Mishra S*, Shukla G, Chakravarti A, Pathak V, Sinha R, Srivastava S, Gupta P and Chauhan SK
The aim of this study was to experimentally optimize formulation of non-dairy probiotics in context to specific preclusion of health impairments in individuals who cannot consume dairy products because of lactose intolerance or certain other health issues. While looking for alternative carrier for probiotics, the aptness of carrot juice and beetroot juice for the production of probiotic food with L. acidophillus, L. casei and Bifidum longum was explored. Proximate composition of probiotic juice revealed increase in level of protein content and reduction in level of carbohydrates as compared to that in the fresh carrot and beetroot juice. During the study of growth kinetics, gradual change in pH, acidity, vitamin C and sugar concentration was witnessed and represented the significant growth of probiotics and production of lactic acid by them. The data obtained from this investigation provide new insights into projection of fermented carrot- beetroot juice as an appropriate medium for the growth of probiotics.
Keywords: Acid Tolerance; Beetroot Juice; Bile Tolerance; Carrot Juice; Probiotic
