Thus, development of foods with probiotic bacteria is one of the supreme research preferences in the food industry as well as nutripharmaceutical companies.Īdvances in food science and technology has eliminated but not completely eradicated the food-borne diseases in developed countries. Beyond the functional components, like vitamins and minerals, the inclusion of LAB in OJ can provide an effective means for the generation of healthy food with the increase in life expectancy. Functional foods, for example OJ are prepared with bioactive “friendly” LAB. įunctional food is generally designated if it gives beneficial effects on body in addition to the classical nourishing value. Furthermore, probiotic properties of some LAB provide a number of beneficial effects including regulation of intestinal microbial homeostasis and modulation of local and systemic immune responses. LAB are also joined with the formation of several foods and thus have typically recognized as safe (GRAS) status granted by the Food and Drug Administration (FDA). LAB yield a wide variety of compounds such as lactate, hydrogen peroxide (H 2O 2) as well as antibiotics, bacteriocins that directly inhibit other microorganisms for their depletion of nutrition. In biopreservation technology, LAB are used to lengthen the shelf life and balance the growth and multiplication of internal pathogens in foods. This report has an indication that the combination of these four LAB may become good candidate for the development of an OJ with functional characteristics. The biopreserved OJ will become an important functional food due to its expansion of shelf-time, market reputation, profits and innate tastes. The loss of potency and spoiled food associated with pathogenic microbial growth are serious problems in tropical countries including Bangladesh. However, the microencapsulation process significantly reduced the loss of viability of four probiotic bacteria as well as the control of acidification of OJ at 4 ☌. Unencapsulated probiotics was found to have a significant reduction in viability in OJ at both 37 ☌ and 4 ☌ temperatures. bulgaricus (LAB 2), Lactococcus lactis (LAB 3) and Bifidobacterium bifidum (LAB 4) in OJ was resistant to drop out their viability as quickly as the free-form probiotic bacteria and >10 6 CFU/mL were still appeared after 6 wks of storage. The encapsulated Lactobacillus acidophilus (LAB 1), L. The recovered viable bacteria of pharmaceutical probiotic preparations ranged between (6.2 -7.3) × 10 10 at 37 ☌ and (5.33-7.1) × 10 10 at 25 ☌, the claimed (9-10) × 10 10 colony forming unit (CFU)/g. We observed an inconsistency between the feasible live LAB counts and the declaration of the manufacturing companies.
#NGU INDUSTRIES LAB FREE#
Finally, the isolated LAB were microencapsulated and compared with free form of bacteria for biopreservation of OJ. Here, we screened five commercially available pharmaceutical probiotic products for rejuvenation and identification of LAB and associated resistance against different classes of antibiotics. Since probiotics preserved foods have expanded in acceptance, popularity and compliance, the goal of this research was also to investigate the combination effects of lactic acid bacteria (LAB) on development of functional foods like orange juice (OJ). This study was, therefore, designed to explore the viability of commercial probiotics as well as recommend the consumers for the better products in term of viability.
A number of imported pharmaceutical probiotic preparations are available in the local markets at present without justification the scientific information of viability. In contemporary medicine, the utilization of various dosage forms of probiotics is increasing both for the treatment of human and animal diseases in Bangladesh.
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