Effect of aqueous extract of strawberry polyphenols on the growth of mesophillic mixed dahi culture (NCDC-167) and probiotic culture Lactobacillus rhamnosus GG

Abstract

Polyphenols can selectively modulate the growth pattern of susceptible microorganisms. Present study was conducted to assess the viability of mesophillic mixed dahi culture (NCDC 167) and probiotic culture Lactobacillus rhamnosus GG in their growth medium viz. M17 and MRS with the added strawberry polyphenols aqueous extract. pH of growth medium was observed to be decreased with the addition of polyphenols extract at different concentration (0.25 to 1.0 mg/ml). Growth pattern of the cultures was estimated by measuring the optical density of pH adjusted samples and without pH adjusted samples. Growth of NCDC 167 and Lactobacillus rhamnosus GG was observed to be unaffected in the presence of polyphenols. Therefore incorporation of polyphenols in fermented dairy products in combination with probiotic bacteria can be a good option to deliver functional ingredients.