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Assessment of increase in probiotic potential of Lactobacillus strains fortified with Aloe vera
Authors: Pavitra Sharma, Anuradha Singh and Nupur Mathur
Number of views: 249
Lactobacilli strains are used in probiotic food items because they are associated with health benefits. Aloe vera is fortified with many health benefits, to name a few antitumor, antidiabetic, healing wounds and burns, treatment of ulcers and antimicrobial properties. In this study, four Lactobacillus strains L.casei, L.acidophilus, L.delbrucekie, B.bifidium and their consortia C1, C2, C3, C4, C5, C6, C7, and C8 were fortified with Aloe vera. Tolerance to different temperature 25 0C, 370 C and 650 C were assessed in presence and absence of Aloe vera and it was observed that survival rate increased in presence of Aloe vera. Tolerance to different salt level 2%, 4% and 6.5% were also assessed in presence and absence of Aloe vera and it was observed that some bacterial strains survived at 2% salt concentration, all at 4% salt concentration and few at 6.5% salt concentration and in presence of Aloe vera tolerance percentage was increased. Tolerance of lactic acid bacteria for different pH levels 4, 6.5, 8 and 9 in presence and absence of Aloe vera were assessed, it was observed that survival rate of cultures were good at pH 4, moderate at pH 6.5, less at pH 8 and very less at pH 9 in presence of Aloe vera wheareas in absence survival rate decreased. This study helps in assessment of increase in number of probiotic bacteria in presence of Aloe vera.