A Comparative study on Probiotication of mixed Watermelon and Tomato juice by using Probiotic strains of Lactobacilli

Abstract

The concept of probiotic was first introduced by Elie Metchnikoff, who observed that the consumption of fermented milk could reverse putrefactive effects of the gut microflora (Metchnikoff, 1908). The application of probiotic bacteria in food for promoting health benefits has been carried out for 20 years. The increasing demand in this functional food is a response to the consumer demand for health food options (Menrad, 2002). Probiotics are living microbial supplements, which beneficially