Abstract            Volume:12  Issue-5  Year-2024         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

To isolate and identify Leuconostoc mesenteroides from fermented Idly batter and its application in preparing sucrose-free synbiotic chocolate. The probiotic potential of seven different bacterial isolates were obtained from two samples of idly batter collected. Further bacterial isolates were identified and belong to the genus Leuconostoc, After 16S rRNA gene sequencing analysis, confirmed that the isolated Lactobacillus (LAB) strain was Leuconostoc mesenteroides. Also this strain was confirmed to produce bacteriocin. Among all, One isolate shown highest growth inhibitory activity against E.coli and to evaluate the survival % of them under adverse environmental conditions of gastro-intestinal conditions. The survival % was determined to be 67.2 %, 93 %, 70%, and 96 % under low pH 2.5, 0.3% bile salt, pepsin at pH 2.5 and pancreatin at pH 6. They were microencapsulated with inulin to maintain the stability of LAB in chocolate and inulin incorporation will also stimulate the population of intestinal flora that potentially enhances digestion and metabolism. The sucrose-free synbiotic chocolate was thus formulated using lyophilisate inorder to commercialize a functional food. The viability of LAB in synbiotic chocolate was also estimated by demonstrating a gastro-intestinal fluid model. The survival % of LAB in synbiotic chocolate under simulated gastric and intestinal condition The idea of combining both probiotic and prebiotic to make a product with the goodness of both, when consumed, it gives the synergistic effect.

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