Vol. 12, Issue 12 (2023)

Author(s):
Indra Teja Nikkam, Hemant Deshpande, Girish Machewad and Himanshu Suryawanshi

Abstract:
This study investigated the impact of fructooligosaccharide supplementation and effect of polyphenols on viable count and generation time of Bacillus coagulans IS2 during a 24 hour fermentation period in different formulations of green tea and black tea. Results revealed that the addition of B. coagulans did not significantly alter the total polyphenols and antioxidant power of both types of tea. Initially the viable count of B. coagulans was 63.60% higher in black tea infusion in comparison to green tea infusion which can be attributed to the higher polyphenol content found in the green tea. However, the incorporation of fructooligosaccharide (5% w/v) reduced this disparity in viable count to 14.92%. Addition of fructooligosaccharide in green tea led to a decrease in the generation time of B. coagulans 23.42%. However, the incorporation of fructooligosaccharide in black tea infusion did not significantly alter the generation time of B. coagulans. Conversely, fructooligosaccharide did not significantly alter the generation time of B. coagulans in black tea which suggested that fructooligosaccharide was more effectively utilised by B. coagulans in green tea compared to black tea, compensating the inhibitory effects of polyphenols on growth of B. coagulans.