International Journal of Science and Technology (IJST)

Development And Formulation of Probiotic Using Fermentation Method

The present study focuses on the development and formulation of a probiotic using a fermentation-based approach with blueberry (Vaccinium corymbosum) and black rice (Oryza sativa L. indica). Plant extracts were prepared by Soxhlet extraction using 50% ethanol, followed by concentration with rotary evaporation and lyophilization. The extracts were combined in a 7:3 ratio (BB:BR) and fermented with Lactobacillus plantarum 2656 under controlled conditions to obtain a fermented product (FBBBR) with 60% yield. Antimicrobial activity of the formulation was assessed against Shigella boydii ATC 9207 using agar cup diffusion, resazurin-based minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) assays, confirming its inhibitory potential. Additionally, an orally disintegrating film (ODF) was formulated using carboxymethyl cellulose, gelatine, starch, and sorbitol as film-forming agents for the incorporation of the probiotic. The ODF was evaluated for swelling index, disintegration time in water and simulated saliva, pH, and probiotic viability during storage. Results demonstrated that the fermented extracts enhanced antimicrobial activity and maintained probiotic viability within the ODF matrix. Overall, this study highlights a novel formulation strategy that integrates natural bioactive extracts with probiotics, offering a promising functional nutraceutical delivery system with potential therapeutic benefits.