International Journal of Advances in Science, Engineering and Technology(IJASEAT)
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Volume-9,Issue-3  ( Jul, 2021 )
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  Journal Paper

Paper Title :
Probiotic Chocolate: Our Lab Experience

Author : Sushma Bhakta, Anushka Agrawal, Arpita Mukherjee

Article Citation :Sushma Bhakta ,Anushka Agrawal ,Arpita Mukherjee , (2018 ) " Probiotic Chocolate: Our Lab Experience " , International Journal of Advances in Science, Engineering and Technology(IJASEAT) , pp. 47-49, Volume-6, Issue-4

Abstract : Now a day probiotic is very popular among scientists and pharmaceutical companies. Due to the consumption of medicines and specifically antibiotics the normal microflora is destroyed. This destruction creates stomach upset as well as intake of probiotic substitutes in the form of medicine which are not a tastier option. Chocolate is mostly a choice able food product for all age group. The addition of lactobacillus to these chocolates thus creates a tastier option for transferring these bacteria to the stomach for the betterment of the microbial environment of the gut. Thus lactobacillus spp. mainly focused will be introduced to the existing chocolates for the creation of probiotic one. Lactobacillus spp. isolated from curd was identified to be a potent lactic acid producer. It was a gram positive, facultative anaerobic, rod-shaped, non-spore forming bacteria. This will definitely help in increasing resistance against intestinal pathogen and in the prevention of disease. Keywords - Probiotic, chocolate, Lactobacillus spp., Lactic Acid Producer

Type : Research paper

Published : Volume-6, Issue-4


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