Isolation and Characterization of Starch from Seeds ofAraucaria brasiliensis: A Novel Starch for Application in Food Industry

Scientific studies demonstrate the importance of intestinal microbiota to human health and how probiotic microorganisms can positively affect health when administered regularly and in adequate amounts. Probiotic bacteria can be part of fermented products and their functional importance is associated mainly with their metabolism. They are thought to benefit individuals to maintain their health and also to strengthen resistance against various types of diseases. The acceptance of probiotic cultures and products by consumers increased when these bacteria were marketed as natural cultures that help in digestion and health. Considering this, the food industry has an increasing demand for new candidates as probiotic cultures, and the dairy industry has a particular interest for fermented milks and other dairy products, since these are the most common food vehicles for probiotic cultures. Therefore, the dairy industries are increasingly seeking to improve their products with these beneficial bacteria. However, the legal peculiarities and excess of control agencies in Brazil makes the registration of these products and the collection of data very complex. Prospective analysis suggests that probiotic foods have the potential to effect a considerable expansion of the dairy industry, allowing the dairy sector to grow and for these products to be increasingly sought by consumers globally. For this, not only actions on research and innovation are necessary, but also official clarifications on the claims for considerations of microbiological security and functionality of these products. This review aims to elucidate important probiotic research regarding the isolation and characterization of beneficial cultures in Brazil, and to demonstrate the relevance of the dairy chain as a potential source of novel cultures for the development of new probiotic products to expand the Brazilian dairy industry.

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Isolation and characterization of probiotics bacteria from curd, pickle and fermented rice and screening of antimicrobial activity

Asian Journal of Pharmaceutical Research and Development ◽

10.22270/ajprd.v7i2.481 ◽

2019 ◽

Vol 7 (2) ◽

pp. 23-29

Author(s):

Prangya Paramita Acharya ◽

Ajay Kumar Sahu ◽

Barsha Barsha Kar ◽

Soumya Ranjan Meher ◽

Dr.Kirankumar B

Keyword(s):

Antibiotic Susceptibility ◽

Food Industry ◽

Special Kind ◽

Good Resistance ◽

Antimicrobial Susceptibility Test ◽

Gram Staining ◽

Isolation And Characterization ◽

Molecular Identification Methods ◽

Inhibition Zones

The live supplement of microorganisms though the dietary product is known as the probiotics. These are some special kind of bacteria they are healthy for the host organisms. These bacteria commonly found in food and dietary product. In our study, probiotics were isolated from fermented rice, curd and pickle .Total isolated strains were studied for their characterization, and also strains were studied antibacterial also their antibiotic susceptibility quality. The antibiotic resistance of potential strain was studied using Vancomycin, gentamycin, chloromphenicol, ciprofloxacin and cefataximide. PB1, PB3 shows the good resistance activity to the antibiotics. The curd produced by those strains has good quality and quantity of nutrients. Specially this study is for isolating, identifying, and characterizing the probiotics .Isolated strains were identified by Gram staining, catalase assay, and 3 molecular identification methods; namely, (GTG) 5-PCR fingerprinting, This experiments shows the better anti-pathogen activity, and acceptable antibiotic susceptibility; it implies we can use these probiotics in different purpose in food industry for modern food synthesis, for antimicrobial susceptibility test we are taking amplicin, karamycin, tetracycline, tripsin by using of the antibiotics concluded that various inhibition zones of given sample of probiotics.

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