Survey of some probiotic activity of traditional passionfruit-Kefir and Lactobacillus casei VTCC186 – supplemented passion fruit – Kefir

Abstract

Kefir is fermented from lactic acid bacteria (LAB), yeasts andsome other groups. It’s is considered as anatural probiotic products. However, there is no clear evidence that proves the probiotic activity oftraditional products In this study, we demonstrated its probiotic activity and made an effort to increase the probiotic activity by adding Lactobacillus casei VTCC186  into passionfruit-Kefir. The density of LABand yeast density increased 1,99 and 2,01 lg(cfu/mL) respectively compared with traditional passionfruit-Kefir.In addition, we also examined the gastric and bile salt tolerance of products’ microbial flora. Gastric survival rate of traditional Kefir is 39,36% and enriched-probiotic Kefir is 52,01% after 2 hours.Moreover, products had strong antimicrobial activity and reduced cholesterol