29Aug 2017

FERMENTATION POTENTIAL OF PREBIOTIC JUICE OBTAINED FROM NATURAL SOURCES.

  • Assistant Professor, Department of nutrition and dietetics, Manav Rachna International University, Faridabad.
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?Non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, which can improve host health is defined as prebiotics." Prebiotics are a source of food for probiotics to grow, multiply and survive in the gut. Prebiotics are fibres which cannot be absorbed or broken down by the body and therefore serve as a great food source for probiotics. Research shows that there are different types of prebiotics, in a similar manner as there are different types of probiotics. With prebiotics, the key differentiating factor is the length of the chemical chain ? short chain; medium chain or long chain determines where in the gastrointestinal tract the prebiotic has its effect, and how the benefits may be felt by the host. In the present study Aloe Vera and germinated Alfalfa seeds were used as a source of prebiotic. Strains of Lactobacillus. acidophilus and Lactobacillus.plantarum were used for fermentation of juice made from aloe vera and germinated alfalfa seeds.From the result obtained it was observed that 5% of juice was effective in promoting the growth of L.acidophillus and Lactobacillus.plantarum. Whereas decreased acidity with the increasing concentration indicated that higher concentrations retard the growth of bacteria. Overall it was concluded that at a particular concentration of aloe vera could possibly be used and there is no major change on growth of bacteria by adding different amount of alfalfa seeds.

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[Kaur Lakhvinder. (2017); FERMENTATION POTENTIAL OF PREBIOTIC JUICE OBTAINED FROM NATURAL SOURCES. Int. J. of Adv. Res. 5 (Aug). 1779-1785] (ISSN 2320-5407). www.journalijar.com

lakhvinder kaur
manav rachna international university

DOI:

Article DOI: 10.21474/IJAR01/5245      
DOI URL: https://dx.doi.org/10.21474/IJAR01/5245

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