Effect of Storage on the Incorporation of Solid State Fermented Selected Species of Bifdobacterium to Baby Food


Authors : Prabha R; Ramachandra B; P. A. Shankar

Volume/Issue : Volume 6 - 2021, Issue 12 - December

Google Scholar : http://bitly.ws/gu88

Scribd : https://bit.ly/30MxYSb

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut flora. Probiotics are considered generally safe to consume. Bifidobacteria that predominate in guts of babies consuming mother’s milk maintain good health compared to bottle fed babies. The guts of milk formula consuming babies suffer from gastro-intestinal disturbances due to delayed establishment of of bifdobacteria. Mother’s milk contain bifdogenic factors that support bifidobacteria in the intestine of babies. But those babies who lack the facility of mother’s milk due to various reasons need an alternative to combat the enteric pathogens and increase population of bifidobacteria. This can be achieved by incorporating viable large numbers of bifidobacteria obtained through solid state fermentation on sterile black gram dhal with additives like moisture and skim milk powder. An attempt has been made in this study by incorporating the dired form of cultured balck gram dhal powdered to baby foods suh as Lactogen I, II & cerelac with determination of viability during room temperature storage. Initial count of 9.00 log viable count on an average of Bifidobacterium longum F51, PF1; B.adolescentis F35 and B.bifidum S26 reduced to 6.50 at the end of 6 months of storage at 300C. Consumption of such baby foods may help babies lacking mother’s milk to maintain balance of bifidobacteria thus promising the wellness of the gut free from intestinal disturbances caused by enteric pathogens.

Keywords : Bifidobacteria, Bifidogenic Factor, Probiotics, Solid State Fermentation

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