DOIONLINE 
DOIONLINE Publish In |
International Journal of Advances in Science, Engineering and Technology(IJASEAT)-IJASEAT |
 Journal Home Volume Issue |
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Issue |
Volume-6, Issue-4 ( Oct, 2018 ) | |||||||||
Paper Title |
Probiotic Chocolate: Our Lab Experience | |||||||||
Author Name |
Sushma Bhakta, Anushka Agrawal, Arpita Mukherjee | |||||||||
Affilition |
Department of Biotechnology and Microbiology, Rungta College of Science and Technology, Durg | |||||||||
Pages |
47-49 | |||||||||
Abstract |
Now a day probiotic is very popular among scientists and pharmaceutical companies. Due to the consumption of medicines and specifically antibiotics the normal microflora is destroyed. This destruction creates stomach upset as well as intake of probiotic substitutes in the form of medicine which are not a tastier option. Chocolate is mostly a choice able food product for all age group. The addition of lactobacillus to these chocolates thus creates a tastier option for transferring these bacteria to the stomach for the betterment of the microbial environment of the gut. Thus lactobacillus spp. mainly focused will be introduced to the existing chocolates for the creation of probiotic one. Lactobacillus spp. isolated from curd was identified to be a potent lactic acid producer. It was a gram positive, facultative anaerobic, rod-shaped, non-spore forming bacteria. This will definitely help in increasing resistance against intestinal pathogen and in the prevention of disease. Keywords - Probiotic, chocolate, Lactobacillus spp., Lactic Acid Producer | |||||||||
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