International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056 Volume: 11 Issue: 05 | May 2024
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Comparative Assessment of Isolated Probiotic Strain versus Standard Probiotic Strain: Exploring Efficacy, and Health Benefits Sateja Pawar1 1Student, Department of Microbiology ADT’s, Shardabai Pawar Mahila Arts, Commerce And Science College, Shardanagar Malegaon (Bk) Tal: Baramati, Dist: Pune, 413115, Maharashtra India ---------------------------------------------------------------------***--------------------------------------------------------------------Probiotic bacteria can be found in both dairy and non-dairy Abstract - Probiotics are live microorganisms, such bacteria
foods. The three primary types linked to dairy products are Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacteria. The creation of new items supplemented with probiotic bacteria, such as pickles, idli batter, and cow's milk, has the potential to grow the industry and satisfy consumer demand.
or yeast, that sustain a balanced microbial environment, especially in the digestive tract, and hence contribute significantly to the promotion of host health. Probiotic bacteria, such as lactobacillus and Bifidobacterium strains, are frequently found in foods like pickles, idli batter, and cow milk. These bacteria may have health advantages. These advantages include better immunity, better digestion, and better gut health. But not every product made with these sources has live, active probiotic cultures, so it's important to read the labels carefully.
Reducing the indiscriminate use of antibiotics, especially in animal agriculture, has become more important as a result of worries about antibiotic resistance among human infections. This has prompted legislative actions, such as Europe's 2006 full prohibition of antibiotics that promote growth in animal feed. Probiotics, sometimes referred to as direct-fed microbials, are becoming more widely acknowledged in agriculture as viable substitutes for antibiotics in terms of promoting growth and managing particular enteric infections.
The purpose of this study is to evaluate an isolated probiotic strain in comparison to a reference probiotic strain. The strain that was isolated was found to be a Gram-positive, rod-shaped lactic acid bacterium (LAB), and it was obtained from samples of pickles, idli batter, and cow milk. After characterizing the isolate to assess its probiotic potential, a side-by-side comparison with a reference probiotic strain was performed.
The study has garnered interest because to the quest for new probiotics that can be utilized in medical, industrial, and agricultural contexts. With an emphasis on probiotics from cow's milk, idli batter, and pickles, this study seeks to close knowledge gaps and offer insights that will be helpful to the agricultural industry. The ability of probiotic strains to withstand gastrointestinal conditions, such as low pH and bile tolerance, as well as the generation of antimicrobial chemicals, are selection criteria.
Key Words: Probiotics, Microorganisms, Bacteria, Yeast, IoT, Digestive tract, Balanced microbial environment, Host health.
1. INTRODUCTION The word "probiotic," which comes from the Greek "pro bios," which means "for life," describes live microorganisms that are beneficial to humans and animals alike, such bacteria or yeast. By fostering a balanced microbial habitat, especially in the gut, these microbes are essential to preserving health. Although yeasts and enterococci have also been used, probiotic strains from the genera Lactobacillus, Streptococcus, and Bifidobacterium are among the most often used. These strains' selection criteria frequently give priority to characteristics thought to be critical to their efficacy, such as origin, in vitro adherence to intestinal cells, and survival throughout gastrointestinal tract (GIT) transit.
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Four primary goals serve as the foundation for this research: 1) isolating probiotic strains from specific samples; 2) characterizing the biochemical makeup of the isolated probiotic strains; 3) evaluating the in vitro survival traits of the gastrointestinal tract; and 4) conducting a comparative analysis with probiotics that are sold commercially.
2. LITERATURE REVIEW The word "probiotic" was first used by Nobel Prize laureate Ellie Metchnikoff, who connected Bulgarians' long life expectancy to their consumption of fermented milk products
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