how do you check for the presence of probiotics in dried fermented flour? or you can only check in wet flours?
It is difficult to say from the appearance. However, I can think of three options:
1. Label declaration
2. Microbiological testing of the product
3. Consumer gut flora testing (before and after consumption)
Sayed Mohammad Naim Khalid Thank you so much for your reply. I am actually working on dried fermented flour samples and i would like to know if I can test it for probiotics? if it is possible please how do I do that?
Thank you.
Hello Funmilayo Towobola, I would use any of the following strategies: 1. I would carry out a molecular characterization 2. I would culture flour samples on selective media plates (MRS,APT, etc.)
You may need to conduct a culture first. Then, identify which probiotic bacteria you are going to study. For example, if you are looking to test for Lactobacillus acidophilus. Depending on your available resources, you can perform basic microbiological tests to detect the presence of the bacteria at different stages of flour storage. Because the bacteria need humidity to survive, assuming the humidity in your product reduces, the Lactobacillus acidophilus colony-forming units (cfu) will decrease. The longer you keep it, the fewer cfu you will have. I believe this is the only way to quantify probiotics.
- Badges
- Science topic