COMPARATIVE STUDY ON PROBIOTIC BACTERIAL ISOLATES AND FORMULATION INTO PRODUCT

Abstract

Probiotics are defined as live microorganisms which, when administered in adequate amounts, confer health benefits to the host. The term ‘‘probiotic’’ includes a large range of microorganisms, mainly bacteria but also yeasts. Because they can stay alive until the intestine and provide beneficial effects on the host health, lactic acid bacteria (LAB), non-lactic acid bacteria and yeasts can be considered as probiotics. LAB is the most important probiotic known to have beneficial effects on the human gastro-intestinal (GI) tract. Probiotic bacteria are used in production of functional foods and pharmaceutical products. They play an important role in promoting and maintaining human health. In order, to make health benefits probiotic strains should be present in a viable form at a suitable level during the product’s is shelf life until consumption and maintain high viability throughout the gastrointestinal tract. To improve the survival rates of probiotic microorganisms during gastric transit, microencapsulation is considered to be a promising process. Therefore, the main objective of this study is possible to isolate and identify different types of probiotic microbes from different food samples, formulation of probiotic products as s functional and beneficial effect using fruits, vegetables and food samples.