Comparative Formulation and Evaluation of Probiotic Products Utilizing different Bacterial Strains: A Comprehensive Study

Author: Patel N. J., Hajoori M. and Desai P.

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Abstract

Probiotic bacterial strains are used in preparations that are good for human and animal health. The advantages of probiotics have led to a rise in interest in methods for microbial preservation. This research contrasts a few probiotic formulation techniques. Here we have considered six bacteria strains Bacillus subtilis HFS 2.1 TM, Bacillus subtilis HFS 10.2 TM, Staphylococcus arlettae FS 9.2 SA, Pediococcus pentosaceus HFS 6.2 NA, Limosilactobacillus fermentum HFS 11.1 TM, and Lactiplantibacillus HFS 11.1 PDA. Three types of probiotics have been formulated capsules by solid-state fermentation, microencapsulated gel beads, and curd. The overall comparison reveals that microencapsulation is the most effective method, followed by solid-state fermentation. The major challenge faced during this study was obtaining a dried soy substrate-grown probiotic formulation, which was successfully achieved by adding additional steps like desiccation, intermediate crushing, and redrying in a hot air oven.

Keywords

Microencapsulation, Solid-state fermentation, Probiotic-curd

Conclusion

The best method for probiotic formulation is solid-state fermentation because it preserves stability, and viability without sacrificing shelf life due to its dry state. The only drawback of this method is spoilage during SSPF fermentation and the growth of undesirable bacteria which can be prevented by maintaining a sterile environment. Microencapsulation is the second best method for probiotic formulation as it also serves good survival and stability but the primary drawback to this procedure is the lower shelf life and survival rate of bacteria, due to its shorter shelf life, susceptibility to spoilage, and inability to be produced by non-fermenting bacteria, Also dairy products raise the risk of lactose intolerance, galactosemia, milk protein allergies, and excessive cholesterol in humans. Thus, curd formation appears to be the least practicable method. All six bacteria can be used to successfully create capsules using solid-state fermentation, as well as microencapsulated beads, but bacteria that do not ferment cannot be utilised to create probiotic curd.

References

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How to cite this article

Patel N. J., Hajoori M., Desai P. (2023). Comparative formulation and evaluation of probiotic products utilizing different bacterial strains: A comprehensive study. Biological Forum – An International Journal, 15(5): 1747-1752.