Feasibility Study of Multi-Strain Probiotic Products Production Using Thai Rice and Local Materials
Abstract – Seven probiotic strains were considered: (Limosilact obacillusreuteri KUKPS6103; Lacticaseibacillusr hamnosus KUKPS6007; Lacticaseibacillus paracasei KUKPS6201; Lactobacillus acidophilus KUKPS6107; Ligilactobacillussalivarius KUKPS6202; Bacillus coagulans KPSTF02; Saccharomyces cerevisiae subsp. boulardii KUKPS6005) to produce a multi-strain probiotic product. The probiotic microorganisms demonstrated high ability to adhere to Thai pigmented rice grains. A synbiotic product containing Thai pigmented rice grains (cultivar Riceberry, LuemPua and Black Jasmine) and rice bran oil was produced. After 8 weeks of storage, the viability of the probiotics in terms of multi-strains was 7.36 ± 0.04 log CFU g–1 (85.78% survival rate). Microbiological safety testing indicated that the amounts of contaminants were acceptable. Moreover, a lyophilized- probiotic product was produced using complex medium comprised of Thai rice and local materials. The lyophilized-probiotic product retained a high viability of 7.53 × 108 CFU/g (8.89 log CFU/g) after 8 weeks of storage. We found that the survival rate of the multi-strain probiotic after freeze-drying was 15.37% in the presence of complex medium that was used as high performing wall material.
Keywords - Prebiotic, Probiotics, Rice, Synbiotic.