Formulation and Evaluation of Herbal Drink Probioticated Using Enterococcus durans Isolated From Curd

International Journal of Nursing and Health Science

© 2021 by SSRG - IJNHS Journal

Volume 7 Issue 1

Year of Publication : 2021

Authors : Anita Sundararajan, Shanmugapriya

10.14445/24547484/IJNHS-V7I1P101

How to Cite?

Anita Sundararajan, Shanmugapriya, "Formulation and Evaluation of Herbal Drink Probioticated Using Enterococcus durans Isolated From Curd," SSRG International Journal of Nursing and Health Science, vol. 7,  no. 1, pp. 1-6, 2021. Crossref, https://doi.org/10.14445/24547484/IJNHS-V7I1P101

Abstract:

The present study was performed to formulate and evaluate nutritional enriched probiotic herbal beverages using selected herbs. Hemides musindicus (Nannari roots), Ocimum tenuiflorum (Basil), and Aloe vera were selected for study, and it was formulated into herbal juice in three different flavors by incorporating lemon, pineapple, and ginger in the combination of various trials. The best formulation was selected based on Nine points Hedronic scale method. Lactic acid bacteria were isolated from different probiotic sources, and potential bacteria were identified through screening them using a different range of pH, bile, salt, and temperature. Potential strains were molecularly characterized and found to be Enterococcus durans. Hence, using this potential isolate, a probiotic herbal drink was formulated. The formulated drink was subjected to nutritional analysis and antioxidant assay, and it was found to be improved when compared to herbal drinks alone. A significant difference was noticed in antimicrobial activity between probiotic herbal drinks and herbal drinks alone.

Keywords:

Herbal drink, Probiotic bacteria, Enterococcus durans, Nutritional analysis

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