Study of probiotic activity enhancement of Lactobacillus by using Kiwi fruit
Bhushan Shrikant Potdar, Sahil Agarwal, Nilesh Chougule, Laxmiprasad Khochage, kiran Pimale, Jaib Shaikh, Vinayak Waghmode
Probiotics, Lactobacillus, Kiwi fruit, Extraction, Fermentation, Antimicrobial activity, Isolation, Nutrient broth, Nutrient Agar, Centrifuge.
The increasing interest in functional foods has propelled the study of probiotics and their health benefits. This research focuses on enhancing the probiotic properties of Lactobacillus strains isolated from curd through the incorporation of kiwi fruit, known for its rich nutritional profile and prebiotic potential. Lactobacillus, a pivotal genus in probiotic research, contributes to gut health, immunity, and overall well-being. Kiwi, on the other hand, is abundant in vitamins, minerals, and dietary fibers, particularly actinidin, which may enhance probiotic activity. The study aims to investigate the symbiotic relationship between Lactobacillus and kiwi, assessing the impact on probiotic viability, growth rate, and bioactivity. Through controlled fermentation processes and subsequent analyses, including microbial count, pH measurement, and probiotic efficacy tests, we evaluate the enhancement of probiotic characteristics. Preliminary results indicate a significant increase in Lactobacillus viability and activity when cultured with kiwi extract, suggesting that kiwi serves as a potent enhancer of probiotic functionality. This research not only provides insights into the synergistic effects of combining probiotics with natural prebiotics but also paves the way for developing innovative functional foods with enhanced health benefits. The findings underscore the potential of kiwi as a natural enhancer of probiotic efficacy, promoting a healthier gut microbiome.
Article Details
Unique Paper ID: 165781

Publication Volume & Issue: Volume 11, Issue 2

Page(s): 260 - 269
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