Pursuance of skim milk containing prebiotics on survival and activity of probiotics Lactobacilli bacteria

Present investigation was undertaken to explore the potential of skim milk containing prebiotics maize and oat on probiotics Lactobacilli to enhance their survival and activity. The experiment was laid out in completely randomized design with twenty one treatments and three replication. The Lactobacilli casei was isolated from curd and considered to be LAB based on their gram-positive and catalase-negative morphology. Maize flour and oat bran prebiotics were added into the culture of Lactobacilli, the prebiotics gets fermented due to Lactobacilli.