Preparation of Probiotic Chocolate and Jelly with Bacillus sp. and Lactobacillus sp. Isolated from Fermented Gooseberry (Phyllanthus emblica) and Indian Scramberry (Flacourtia jangomas)
Nagamani Kathiresan
Department of Biology, The Gandhigram Rural Institute, Gandhigram, Dindigul, India.
A. N. Renuka
Department of Biology, The Gandhigram Rural Institute, Gandhigram, Dindigul, India.
Lingesh Gopal
Department of Biology, The Gandhigram Rural Institute, Gandhigram, Dindigul, India.
David Ravindran Abraham *
Department of Biology, The Gandhigram Rural Institute, Gandhigram, Dindigul, India.
*Author to whom correspondence should be addressed.
Abstract
Chocolates and Jellies are the most craved food among all ages, which may have significant market potential and health benefits when incorporated with probiotics. The probiotic organism's hub is fermented products. This research emphasizes the isolation of probiotic organisms from fermented Gooseberry (Phyllanthus emblica) and Indian Scramberry (Flacourtia jangomas). Gram-positive and catalase-negative isolates were selected for the probiotic characterization viz., tolerance to acid and bile, bacteriocin production, fermentation of sugars, antibiotic sensitivity test, aggregation and in vitro cholesterol assimilation. The maximum viability was recorded in Jelly incorporated with Bacillus velezensis (86.3%) and in chocolate was depicted by B.clausii (80%) after a week of storage. Hence Chocolate and Jelly can act as an excellent delivery vehicle of probiotics. Incorporating probiotics in chocolates and Jelly would drive the wholesome effects and attract all age populations.
Keywords: Fermented fruits, Bacillus sp., chocolate, jelly
How to Cite
Downloads
References
Gismondo, Drago A, Lombard. A review of probiotics available to modify gastrointestinal flora. International Journal Antimicrobial Agents. 1999;12:287-292.
Guarner JR. Malagelada. Gut flora in health and disease. Lancet. 2003;361:512-519.
FAO/WHO. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Cordoba, Argentina; 2001.
Holzapfel, Schillinger U. Introduction to pre- and probiotics. Food Research International. 2002; 35:109-116.
Lahtinen AC, Ouwehand SJ, Salminen P, Forssell P Myllarinen, Effect of starch- and lipid-based encapsulation on the culturability of two Bifidobacterium longum strains, Letters in Applied Microbiology; 2007. DOI:http://sci-hub.tw/10.1111/j.1472-765X.2007.02110.x
Baker RN, Berry Y, Hui D, Barret. Fruit preserves and jams in processing fruit: Science and technology. In Advanced Biology, Principles, and Applications (C. J. Clegg and D. G. Mackean, eds.) CRC Press, New York. 2005;113–125. Avaiable:http://www.fruitandvegetable.ucdavis.edu/files/217076.pdf
Luckow T, Delahunty C. Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks, Food Quality. 2004;15:751–759.
Sailu B, Srinivas M, Satya S.A., Balram B, Ram BB, Taara B, Vasudha B. Synthesis and antibacterial activity of novel isoxazoline derivatives. Pharma Chemical. 2012;4:2036-2041. DOI: http://sci-hub.tw/10.2298/JSC0705443S
Peerajan S, Chaiyasut C, Sirilun S, Chaiyasut K, Kesika P, Sivamaruthi BS. Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium Lactobacillus paracasei HII01 mediated fermentation. Food Science and Technology. 2016;36:116-123.
Kimprasit ST, Sukontasing P, Amavisit. In vitro selection of potential lactic acid bacteria isolated from ducks and geese in Thailand, Kasetsart Journal (Natural Sciences). 2013;47:261-270.
Cappuccino J, Sherman N, Microbiology: A laboratory manual. 8th edition. Pearson publishers. Rockland Community College; 2014.
Anandharaj M, Sivasankari B, Santhanakaruppu R, Manimaran M. Rani RP, Sivakumar S, Determining the probiotic potential of cholesterol-reducing Lactobacillus and Weissella strains isolated from gherkins (fermented cucumber) and south Indian fermented koozh, Research in Microbiol. 2015;166:428-439. DOI: http://sci-hub.tw/10.1016/j.resmic.2015.03.002
Bauer AW, Kirby WM, Sherris JC Turck M. Antibiotic susceptibility testing by a standardized single disc method, American in. Pathology. 1966;45:493-496.
Abbasiliasi S, Tan TS, Ibrahim TA, Kadkhodaei S, Vakhshiteh F. Primary recovery of a bacteriocin-like inhibitory substance derived from Pediococcus lactic Kp10 by an aqueous two-phase system, Food Chemistry; 2014. DOI: http://sci-hub.tw/10.1016/j.foodchem.2013.11.019
Del Re B, Sgorbati B, Miglioli M Palenzona D. Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum, Letters in Applied Microbiology; 2000. DOI:http://sci-hub.tw/10.1046/j.1365-2672.2000.00845.x.
Gilliland SE, Nelson CR, Maxwell C. Assimilation of cholesterol by Lactobacillus acidophilus. Appl Environ Microb. 1985;49(2):377–381.
AOAC. Official methods of analysis of AOAC Intl. Arlington 16th edition: AOAC International; 1995.
Tamura K, Nei M, Kumar S. Prospects for inferring very large phylogenies by using the neighbor-joining method, Proceedings of the National Academy of Sciences (USA); 2004. DOI: http://sci-hub.tw/10.1073/pnas.0404206101.
Saitou N, Nei M The neighbor-joining method: A new method for reconstructing phylogenetic trees, Molecular Biology and Evolution.1987;4:406-425. DOI: http://sci-hub.tw/10.1093/oxfordjournals.molbev.a040454.
Kumar S, Stecher G, Li M, Knyaz C, Tamura K. MEGA X: Molecular Evolutionary Genetics Analysis across computing platforms. Molecular Biology and Evolution. 2018;35:1547-1549. DOI: http://sci-hub.tw/10.1093/molbev/msy096.
Abbrescia A, Palese LL, Papa S, Gaballo A, Alifano P, Sardanelli A. Antibiotic sensitivity of Bacillus clausii strains in commercial preparation. Clinical Immunology, Endocrine & Metabolic Drugs. 2014;1(2):102-110.
Borah T, Gogoi B, Khataniar A, Gogoi M, Das A, Borah D. 2019. Probiotic characterization of indigenous Bacillus velezensis strain DU14 isolated from Apong, a traditionally fermented rice beer of Assam. Biocatalysis and agricultural biotechnology. 2019;18:101-108.
Ramachandra B, Manjunatha H, Prabha, R. Antibiotic Spectrum of Characterized Probiotic Lactic Acid Bacteria Obtained from Domestic Dahi Samples. Asian Journal of Research in Biosciences. 2021;111-117.
Gao, Y, Jia YS, Gao Q, Tan Z. A novel bacteriocin with a broad inhibitory spectrum produced by Lactobacillus sake C2, isolated from traditional Chinese fermented cabbage, Food Control. 2010; 21: 76–81. DOI: http://sci-hub.tw/10.1016/j.foodcont.2009.04.003.
Vine NG, Leutes WD, Kaiser H, Daya S, Baxter J, Hecht T. Competition for attachment of aquaculture candidate and pathogenic bacteria on fish intestinal mucus. Journal of Fish Diseases.2004; 27: 319-326. DOI:http://sci-hub.tw/10.1111/j.1365-2761.2004.00542.x
Das S, Mishra BK, Hati S. Techno-functional characterization of indigenous Lactobacillus isolates from the traditional fermented foods of Meghalaya, India. Current Research in Food Science. 2020; 3: 9-18.
Aparna B, Keerthi T.R. Screening of potential aquatic probiotics from the major microflora of guppies (Poecilia reticulate). Frontiers of Chemical Sciences of Engineering .2012; 6: 163 – 173. DOI: http://sci-hub.tw/0.1007/s11705-012-1283-4.
Palaniswamy SK, Govindaswamy V. In-vitro probiotic characteristics assessment of feruloyl esterase and glutamate decarboxylase producing Lactobacillus spp. Isolated from traditional fermented millet porridge (kambukoozh). LWT FoodSci.Tec.; 2016. DOI: 10.1016/j.lwt.2015.12.024
Duchesneau CT, Jones ML, Divya S Poonam J Shyamali S, Satya P. Cholesterol Assimilation by Lactobacillus Probiotic Bacteria: An In Vitro Investigation. BioMed Research International; 2014. DOI: http://dx.doi.org/10.1155/2014/380316.
Gadhiya D, Patel A, Shah J. Preparation and shelf-life study of probiotic chocolate manufactured using Lactobacillus helveticus MTCC 5463- Acta Alimentaria; 2018. DOI: http://sci-hub.tw10.1556/066.2018.47.3.11.
Possemiers S, Marzorati M, Verstraete W, Van de Wiele T. Bacteria and Chocolate: A successful combination for probiotic delivery, International Journal Food Microbiology; 2010. DOI: http://sci-hub.tw 10.1016/j.ijfoodmicro.2010.03.008