International Journal of Home Science
2015, VOL. 1 ISSUE 2, PART A
Antibacterial activity of prepared Aloe vera based herbal wines against common food-borne pathogens and probiotic strains
Author(s): Neetika Trivedi, Praveen Rishi, Sanjeev Kumar Soni
Wine has been considered as safe and healthy drink, besides an important adjunct to the diet. The present work was carried out to develop process methodology for the production of Aloe-amla and Aloe-ginger wine. The prepared Aloe vera based herbal wines were evaluated for their effect against common food-borne pathogens and probiotic strains. Aloe vera gel, blended with amla and ginger extract and supplemented with sugar proved to be a good medium for the growth of Saccharomyces cerevisiae for making the Aloe-amla and Aloe-gingerwine. The wine was found to be similar to any other wine in terms of its composition and sensory quantities. The wine exhibited bactericidal activity against common food-borne pathogens (S. Typhimurium, S. aureus, E. coli). Captivatingly, the wine was not inhibitory to the selected probiotic strains and no significant difference in the viable count of lactobacilli was found in the fecal matter, hence, indicating their persistence in the gut of wine fed animal. It is suggested that the Aloe vera based herbal wines, as prepared in the present study, can be regularly consumed as a functional drink.