Probiotic curd (PC) is an identical food product that supplies live bacterial strains and additive fibers to the human\nbody to maintain normal gut function and digestion. One objective of this study was to determine various nutritive value\nparameters such as protein content, total carbohydrates, reducing sugar, organic acids, ascorbic acid/Vitamin-C, anti-oxidant\nactivity, total phenolic content and proteolytic activity of PC. Fortification of PC with probiotic strain of bacteria can enhance the\nnutritive value of PC. In this study we have fortified PC using Lactobacillus plantarum (L. plantarum) pure lyophilized strain and\nnutritive value parameters before and after fortification were compared. The results showed higher nutritional value and\nsuperiority of L. plantarum fortified probiotic curd (LPC) compared to that of the PC. This study also involves investigating the\neffects of antibiotics on nutritive parameters of PC and LPC. For this study, cephalosporin and fluoroquinolone categories of\nantibiotics were added to LPC and PC. Results showed the suppression of nutritive values of probiotic as well as bacteria\nfortified PC. However, degree of suppression of nutritive value parameters in LPC was less when compared with PC. L.\nplantarum was found to help in maintaining normal nutritional value of probiotic curd even in presence of antibiotics.\nCephalosporin showed higher degree of suppression of nutritive values than the fluoroquinolone. Conclusively, L. plantarum has\nproven its effectiveness as a probiotic strain by improving the nutritional value of probiotic curd. Presence of antibiotics is\nresponsible for reduction in the nutritive value parameters of probiotics.
Loading....