Preparation of Probiotic Chocolate and Jelly with Bacillus sp. and Lactobacillus sp. Isolated from Fermented Gooseberry (Phyllanthus emblica) and Indian Scramberry (Flacourtia jangomas)
Nagamani Kathiresan
Department of Biology, The Gandhigram Rural Institute, Gandhigram, Dindigul, India.
A. N. Renuka
Department of Biology, The Gandhigram Rural Institute, Gandhigram, Dindigul, India.
Lingesh Gopal
Department of Biology, The Gandhigram Rural Institute, Gandhigram, Dindigul, India.
David Ravindran Abraham *
Department of Biology, The Gandhigram Rural Institute, Gandhigram, Dindigul, India.
*Author to whom correspondence should be addressed.
Abstract
Chocolates and Jellies are the most craved food among all ages, which may have significant market potential and health benefits when incorporated with probiotics. The probiotic organism's hub is fermented products. This research emphasizes the isolation of probiotic organisms from fermented Gooseberry (Phyllanthus emblica) and Indian Scramberry (Flacourtia jangomas). Gram-positive and catalase-negative isolates were selected for the probiotic characterization viz., tolerance to acid and bile, bacteriocin production, fermentation of sugars, antibiotic sensitivity test, aggregation and in vitro cholesterol assimilation. The maximum viability was recorded in Jelly incorporated with Bacillus velezensis (86.3%) and in chocolate was depicted by B.clausii (80%) after a week of storage. Hence Chocolate and Jelly can act as an excellent delivery vehicle of probiotics. Incorporating probiotics in chocolates and Jelly would drive the wholesome effects and attract all age populations.
Keywords: Fermented fruits, Bacillus sp., chocolate, jelly