Food Science and Biotechnology

, Volume 21, Issue 5, pp 1309–1315 | Cite as

Survival of probiotic strains in non-dairy indian spice condiment exhibiting cholesterol reducing properties

  • Mukesh Kumar Singh
  • Richu Singla
  • Arashdeep Singh
  • Moushumi Ghosh
  • Abhijit Ganguli
Research Article


The feasibility of a novel formulated spice condiment suitable for delivery of probiotic cultures to consumers has been reported in this study. The spice condiment (pH 4.5, Aw=0.81) exhibited high sensorial scores and stability after storage for 60 days. Lactobacillus casei and Lactobacillus delbrueckii strains were incorporated in the spice condiment and evaluated for survival and expression of important functional characteristics: cholesterol reduction. Both strains survived excellently in the food matrix and sustained simulated gastro-intestinal conditions (viability to 0.3% bile salts and pancreatic enzymes). Probiotic enriched spice condiment fed to experimental mice on high cholesterol diet resulted in significant (p<0.05) lowering of serum total cholesterol, HDLs, LDLs, and triglycerides; moreover; histopathological changes were less intensive. Results of our study suggested the formulated spice condiment as a potential non-dairy food adjunct for delivery of probiotics and may help in managing hypercholesterolaemia.


spice condiment cholesterol gastric stress lactic acid bacteria probiotic 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2012

Authors and Affiliations

  • Mukesh Kumar Singh
    • 1
  • Richu Singla
    • 1
  • Arashdeep Singh
    • 1
  • Moushumi Ghosh
    • 1
  • Abhijit Ganguli
    • 1
  1. 1.Department of Biotechnology & Environmental SciencesThapar UniversityPatialaIndia

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