Preparation of Probiotic Product as a Therapeutic Strategy for Improving Health.

Probiotics are defined as living microorganisms, which when ingested in sufficient
amounts, beneficially influence the health of the host by improving the composition of
intestinal micro flora.The present study deals with the Bacillussp. culture and its
viability. The susceptibility was tested on various antibiotics in which it was susceptible
oncephalexin and ciprofloxacin. The antimicrobial activity was tested against various
pathogens which had maximum inhibition withShigella.
The probiotic beverage was prepared with different inoculums (1%, 1.5% and 2%) of
Bacillussp. culture and check the culture viability by measuring colony forming units
(cfu/ml), pH and its shelf-life. The probiotic beverage prepared was subjected to sensory
evaluation and the product scored 8.25 out of 10 on hedonic scale. The product is
economically of low cost which will be beneficial to the lower strata of the society.
Therapeutically important volatile compounds were studied by GC-MS and the finger
printing showed the formation of important compounds producedButanoic
acid,Pyrrolo[1,2- a]pyrazine-1,4-dione, Dodecanoic acid, Octadecyl ester, Nonanoic
acid,Isopropylidene-3,3 -dimethyl-dihydrofuran-2- one, Oxalic acid, 2-undecenewhich
was having antimicrobial and antioxidant property. The results showed that the probiotic
beverage when kept in refrigerator over a shelf life of 76 h showed a cell viability in the
range of 10⁸cfu/ml in which its pH decreased to 4.53 as compared toinitial viability and
pH which was 6.8×107 cfu/ml and 6.12 respectively. The probiotic beverage possess
antimicrobial activity against food-borne pathogens and also had anti-oxidant activity.
Finally, it was concluded that the probiotic beverage prepared should be consumed
within76h as undesirable therapeutic compounds were found to be formed later.