ISSN: 0973-7510
E-ISSN: 2581-690X
The object of this study was to evaluate the effect of chocolate as a delivery vehicle on the survival of probiotics including L. acidophilus NCFM, L. acidophilus R5002 and S. boulardii at different temperature 4°C, 20°C and 30°C with different water activity. In this work, chocolate could be used as an effective carrier for probiotic bacteria to storage at 4! when inoculated at 8 log g-1 or more. All the strain could maintained above required level for health benefit over the storage period of 12 weeks. Even at 20! the losses of probiotics were no more than 2 logs except S. boulardii in 72.28% chocolate samples. The losses of L. acidophilus R5002 in 86.94% chocolate sample were 0.88 log and the losses of S. boulardii in 89.22% chocolate sample were 0.49 log. Both were less than 1 log in 12 weeks. That chocolate samples could be the effective carrier for these two probiotics to storage at standard temperature.
Probiotics, L. acidophilus NCFM, L. acidophilus R5002, S. Boulardii, stability
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