The Journal of Phytopharmacology, 2017;6(6):335-339 ; DOI:10.31254/phyto.2017.6605
Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate
Somnath De1 , Atanu Pramanik2 , Aditya KR Das2 , Suchismita Paul2 , Sourav Jana2 , Priyanka Pramanik2
1. Department of Biotechnology, Panskura Banamali Collage, West Bengal, India
2. Department of Biotechnology, Panskura Banamali College, West-Bengal, India
*Author to whom correspondence should be addressed.
Received: 28th October, 2017 / Accepted: 11th December, 2017
The isolated and identified bacteria from curd sample are of Lactobacillus sp. The bacteria of this spp. are lactic acid producers. These sp. resembles to Lactobacillus acidophilus. A probiotic is a microorganism known to be friendly and beneficial to its host when consumed. In today's time, probiotics are a very popular subject of research among scientists and pharmaceutical companies. Due to the over consumption of antibiotics, the normal micro flora of body does not survive. The spores obtained from pharmaceuticals are not good in taste, so generally children avoid eating them, hence we have made the probiotic chocolate. It is better to eat chocolate than medicine. The chocolate containing lyophilized Lactobacillus spp. may help directly for enhancing resistance against intestinal pathogens and in the prevention of diseases.
Probiotics, Lactobacillus spp, Lyophillization, Probiotic chocolate.
HOW TO CITE THIS ARTICLE
Somnath De, Pramanik A, Das AKR, Paul S, Jana S, Pramanik P. Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate. J Phytopharmacol 2017; 6(6):335-339.
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