Freeze dried probiotic carrot juice powder for better storage stability of probiotic

Probiotic strains isolated from Gundruk- a traditional Indian fermented food-and fermented carrot juice, were evaluated for their probiotic properties and analyzed probiotic properties such as lactic acid production, NaCl tolerance, and acid tolerance for all the isolated strains. Most isolated strains were susceptible to antibiotics, and cell-free extracts showed potential antioxidant activity and observed antagonistic properties against foodborne pathogens such as Salmonella typhi ATCC 6539, Escherichia coli ATCC 25922, Shigella ATCC 12022, and Staphylococcus ATCC 29213. The isolate Enterococcus faecalis(K13), was incorporated in carrot juice and microencapsulated by freeze-drying and spray drying. Gum Arabic and maltodextrin were used as coating materials. The physicochemical properties, such as bulk density, moisture content, water activity and color of the powders, and the survivability of probiotic bacteria, were studied on storage. The freeze-dried probiotic formulation is suggested over spray-dried formulation for further use, since it had good storage stability up to one month (6-7 Log CFU/g).

Automated summary

Probiotic strains isolated from Gundruk and fermented carrot juice showed promising probiotic properties, including lactic acid production, NaCl tolerance, and acid tolerance. The strains demonstrated susceptibility to antibiotics, as well as antioxidant and antagonistic properties against foodborne pathogens. The microencapsulation of Enterococcus faecalis(K13) in carrot juice using freeze-drying and spray drying techniques showed good storage stability.