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Research Paper | Microbiology | India | Volume 5 Issue 2, February 2016

Isolation of Lactobacillus Sps from Yoghurt and its Application in Probiotic Chocolate

Kavitha.P | Banumathi.M | Sindhuja.D

Abstract: The isolated and identified bacteria from yoghurt sample are of spp. Lactobacillus. The bacteria of this spp. are lactic acid producers. These spp. 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 .

Keywords: Probiotics, Lactobacillus bulgaricus, lyophillization, Probiotic chocolate

Edition: Volume 5 Issue 2, February 2016,

Pages: 1696 - 1697

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