Field of Invention
The present invention relates to synbiotic composition comprising a seasoning base which is a
premix and to its application as seasonings of spices and food additives. The invention also
relates to process of preparing the synbiotic seasoning composition.
Background and Prior art
Probiotic bacteria have well documented (but strain specific) effects on health and wellbeing.
Probiotics are most often used to promote digestive health and potential uses are suggested in the
conditions that include: IBS, IBD, infectious diarrhea, antibiotic-related diarrhea and traveler's
diarrhea. Certain potential probiotic microbes have been identified in-house using various in
vitro tests, showing promising ability to modulate gut health. As most of probiotic probiotics
available in market are either in dairy or drug format. And dairy products pose the problem of
lower shelf stability and need a cold chain for sustaining. Also the confectionary format available
in western markets is considered to be unhealthy because of higher sugar content. Thus the
problem here is to identify a shelf stable product format that can be easily introduced into day to
day life.
EP 148563 provides probiotic Lactobacillus strains capable of regenerating the in vitro flora in
humans. The invention also objects to provide dairy products, nutraceutical products and
functional food comprising Lactobacillus paracasei Lbp PB01 alone or in combination with
Lactobacillus acidophilus strain Lba EB01 with essentially the same properties.
EP 1613180 relates to nutritional and pharmaceutical compositions comprising a probiotic and
prebiotic compositions. The invention pertains to a composition comprising a novel probiotic
strain of Lactobacillus deposited at Budapest Treaty under the accession number MCIMB 41114
and one or more prebiotics.
EP 1696937 relates to chewable tablet comprising a prebiotic combination product of inulin
and/or oligofructose and resistant starch and this combination product has been subjected to
direct mixing and compression or a wet granulation process and drying before tableting. The

amounts of inulin/oligofructose and resistant starch in the prebiotic supplement are both 0.7
grams. According to the invention, combination of small dosages of the prebiotic active
ingredients facilitates effective and compact dosage forms. Para [0036] discloses dosage of inulin
and oligofructose in prebiotic combination product is in the range of 0.1-4gm.
EP2076139 relates to strain Lactobacillus deibrueckii subsp. bulgaricus registered under no.
8481 with a broad spectrum use. Example 2 illustrates use of the said strain for preparation of a
synbiotic product which may be wither in liquid or in lyophilized form.
US 2007/166433 relates to a synbiotic product for bioactives and food additives. According to
the invention, the product provides bacterial proliferation and growth stored and after intake.
Examples illustrate preparation of the synbiotic products comprising Lactobacillus strain.
US 2012/052152 relates to novel synbiotic products comprising spore forming probiotic bacteria
with prebiotic compounds capable of providing nutrients to the probiotic bacteria and also to
encourage growth of resident bacteria such as Lactobacillus or Bifidobacterium present in g.i.
US 2006/0165670 provide nutritional and pharmaceutical compositions comprising a probiotic
and a prebiotic composition in combating candidiasis. The inventors have found that synbiotic
composition is able to benefit the host by improving the survival of live microbials in the GI
tract.
US 2008/0261916 relates to synergistic prebiotic combination in which fructose polymers and
prebiotic consisting of starch. The composition may be used as medicaments, cosmetics, food
additives and fodder. There are various examples of preparation of synbiotic products in this
invention.
US 2012/0076895 provide a vacuum infused extruded food product for human 1) a density of 1
g/L to 1000 g/L at RT, 2) a sugar content of less than 10 wt %, 3) a total content of at least one of
inulin and/or FOS ranging from 2.5-10 wt %, 4) a ratio between saturated to unsaturated fatty
acids in total fat content of less than 20/1, and wherein at least one strain of probiotics is evenly

distributed in said food product in an oil vehicle and wherein the food product has a probiotic
count of at least 10.sup.6 CFU/kg of dry matter. Rage 7 and 8 of the specification discloses the
stability and shelf life achieved for the synbiotic product.
US 2012/0121621 provide a process for preparation of a synergistic prebiotic composition
comprising the following steps: heating a phytosterol mixture with an edible oil for about 2 hours
at about lOO.degree. C; cooling said mixture produced in the previous step to about 20.degree.
C; adding to said mixture produced in the previous step, upon stirring, a mixture of natural
lecithins, water; mixing said mixture produced in the previous step with a mixture of prebiotic
carbohydrates; and, optionally, adding to said mixture produced in the previous step further
components selected from the group consisting of plant extracts, plant powders, vitamins,
minerals, antioxidants, fillers, stabilizers and adhesion modifiers. It has been found that a proper
combination of prebiotics may exert a synergistic effect that may be used as medicaments,
cosmetics, food and fodder additives.
1113/KOLNP/2007 provides nutritional compositions are provided which comprise
oligofructose, sialyllactose and probiotic bacteria, which are useful in the eradication of
pathogenic microorganisms in the gastrointestinal tracts of patients.
2729/DEL/2009 relates to a functional dairy food- synbiotic ice cream comprising (i) an ice
cream containing Lactobacillus acidophilus NCDC 13 as probiotic culture and (ii) inulin-
Frutafit® HD as prebiotic and a process for preparation thereof comprising the steps of,
formulation of ice cream mix as per PFA standard* preparation of ice cream mix, by addition of
prebiotic @ 2.0% to mix during the heating step of mix preparation with proper mixing i.e.
before homogenization, addition of probiotic culture to mix after aging of mix at the time of
colour and flavour adding i.e. just before freezing of mix @ 1010" 12 CFU/ml, whipping during
the freezing of ice cream mix in such a way the overrun is between 90-100% by volume.
309/MUM/2003 concerns a method of preparing a novel synbiotic feed supplement containing
(a) probiotic micro-organisms along with their metabolites and (b) polysaccharides. The probiotic

micro-organisms and the matural metabolites in the feed supplement are obtained by culturing
one or more probiotic micro-organisms individually or collectively, by solid state fermentation
process on a substrate of agricultural residue. An inoculum of micro-organism is used, and the
substrate is incubated art ambient temperature for a period of 48 to 72 hours. The resultant
biomass of probiotic organisms and their metabolites is harvested and dried. The
oligosaccharides are in the form of mannan oligosaccharides and glucans and obtained from
microbial cultures. The probiotic micro-organisms and the oligosaccharide obtained from
microbial cultures are combined, such that in the final feed supplement the proportion of
probiotic organisms is 107 to 1010 per gm of product and proportion of oligosaccharides is 3000
to 6000 ppm.
6481/DELNP/2010 relates to a preparation comprising N-acetyl-lactosamine and/or an
oligosaccharide containing N-acetyl-lactosamine and a probiotic Lactobacillus sp. The invention
extends to nutritional compositions comprising said preparation and to the use of the preparation
in the prevention and treatment of pathogenic infections of the gastro-intestinal and upper
respiratory tracts.
7665/DELNP/2008 relates to a preparation comprising a probiotic bacterial strain and a prebiotic
mixture comprising N-acetylated oligosaccharides, other neutral oligosaccharides and acidic
oligosaccharides. The invention extends to food products comprising said preparation and to the
use of the preparation in the prevention and treatment of infections.
WO 2006/041930 relates to a novel product comprising mixture of probiotic and prebiotic.
Prebiotics may be stabilized rice derivatives along with antioxidants and phytonutrients. The
probiotics used in the invention are different combination of Lactobacilli species, depending on
g.i. disease. The products on refrigeration are shelf stable (95-99%) for at least 1 year.
Probiotic bacteria have well documented (but strain specific) effects on health and well being.
Probiotics are most often used to promote digestive health and potential uses are suggested in the
conditions that include: Irritable bowel syndrome (IBS), inflammatory bowel disease (IBD),

infectious diarrhea, antibiotic-related diarrhea and traveler's diarrhea. Certain potential probiotic
microbes have been identified in-house using various in vitro tests, showing promising ability to
modulate gut health. As most of probiotic probiotics available in market are either in dairy or
drug format and dairy products pose the problem of lower shelf stability and need a cold chain
for sustaining. Also the confectionary format available in western markets is considered to be
unhealthy because of higher sugar content. Thus the problem here is to identify a shelf stable
product format that can be easily introduced into day to day life.
As, probiotic microbes are quite sensitive to environmental conditions, it is difficult to achieve
the stability of microbes in that environment.
None of the prior arts report of adding probiotic bacteria in the seasoning formulation. The
inventors have surprisingly found a seasoning premix composition comprising blend of
spices/herbs and the development of spice seasoning composition of the invention can be used as
the delivery format for delivery of probiotic microbes.
Objects of the Invention
It is an object of present invention to provide a novel spice seasoning composition. -
It is an object of present invention to provide a seasoning composition comprising a premix and
synbiotic composition comprising a prebiotic and a probiotic which is stable for seasonings.
Summary of the Invention
According to one aspect of the present invention, there is provided a synbiotic seasoning
composition comprising a premix of blend of herbs/spices and a synbiotic mixture comprising a
prebiotic and a probiotic and combinations thereof.
According to another aspect of the present invention there is provided a process of preparing
synbiotic composition for seasonings of claim 1 comprising the steps of
i. mixing probiotic bacteria with guar gum-inulin mixture (1:1); and

ii. mixing synbiotic combination thoroughly into premix of blend of herbs/spices
to obtain synbiotic seasoning.
According to yet another aspect of present invention there is provided a seasoning prebiotic
composition comprising premix of blend of herbs/spices which is devoid of probiotic bacteria.
Brief description of Accompanying Drawings
Figure 1 shows shelf stability of bacteria in seasoning under ambient and accelerated condition.
Figure 2 shows concentration of soluble fiber isolated from the two seasonings.
Figure 3 shows prebiotic potential of seasoning mixtures.
Figure 4 illustrates effect of gastric conditions on survival of bacteria.
Figure 5 illustrates effect of intestinal conditions (bile salts and pancreatin) on survival of
bacteria.
Figure 6 illustrates antimicrobial ability of strains-using a) Spot on lawn assay (i) and agar well
diffusion assay (ii).
Detailed Description of the Invention
In an embodiment the present invention provides seasoning composition comprising prebiotic
and probiotic, in particular synbiotic seasoning composition. The synbiotic seasoning
formulation comprises a seasoning base which is a premix. The seasonings are the carrier for
probiotic microbes. It has been found that addition of prebiotics bacteria improves functional
efficacy and shelf life in consumer products.
The term "seasoning" as used herein means "spices/ herbs imparting flavour to food".
'Synbiotic' as used herein means "a mixture of probiotic and prebiotic". Synbiotic seasoning is
a seasoning formulation containing synbiotic (probiotic and prebiotic) combination.

The term "prebiotic" as used herein means "a prebiotic is a selectively fermented ingredient that
allows specific changes, both in the composition and/or activity in the gastrointestinal microflora
that confers benefits upon host well-being and health.
The term "probiotic" as used herein means live microorganisms that, when administered in
adequate amounts, confer a health benefit on the host.
The synbiotic seasoning composition of the present invention comprises a premix of blend of
spices/herbs and a synbiotic mixture comprising a prebiotic and a probiotic and combinations
thereof.
The blend of herbs/spices as used in the present synbiotic seasoning composition are selected
from dry mango, black pepper, cumin powder, ginger powder, red chilli powder, course
grounded carom seeds, course grounded basil leaves, Asafoetida and mixtures thereof.
The said prebiotic and probiotic in the synbiotic mixture is present in a ratio of 1:0.2 by weight.
The said blend of herbs/spices in premix 1 and their respective amount are given as
Dry mango is present in a range of 18-26% by weight,
Black pepper is present in a range of 5-10% by weight,
Cumin powder is present in a range of 14-18% by weight,
Ginger powder is present in a range of 10-14% by weight,
Red chilli powder is present in a range of 4-12% by weight,
Course grounded carom seeds is present in a range of 7-14% by weight,
Course grounded basil leaves is present in a range of 7-12% by weight and
Asafoetida is present in a range of 6-14% by weight.
In a preferred embodiment the blend of herbs/spices and their respective amount are given as
Dry mango (26% by wt),
Black pepper (10% by wt.),

Cumin powder (14% by wt.),
Ginger powder (10% by wt.),
Red chilli powder (10% by wt.),
Course grounded carom seeds (14% by wt.),
Course grounded basil leaves (12% by wt.) and
Asafoetida (6% by wt.).
In a particular embodiment, the blend of herbs/spices in premix 1 comprises dry mango (18-24%
by wt.), black pepper (5-10% by wt.) and red chilli powder (4-10% by wt.).
The said blend of herbs/spices in premix 1 comprises dry mango, black pepper and red chilli
powder is present in the ratio of 2:1:1 to 4:1:1.
Premix 2 was prepared comprising the same blend of herbs/spices in different amount.
dry mango is present in 4-8% by weight,
black pepper is present in 20-26 % by weight,
cumin powder is present in 14-18% by weight,
ginger powder is present in 10-14 % by weight,
red chilli powder is present in 20-26% by weight,
course grounded carom seeds is present in 14-18% by weight,
course grounded basil leaves is present in 12-18% by weight, and
Asafoetida is present in 6-10% by weight.
In present invention probiotic microbes were formulated into spice seasoning, a specified blend
of herbs/spices with a well documented effect on gastrointestinal health. The seasonings
prepared in the present invention can easily find a place in daily regime so that to have a
sustained probiotic effect. Such synbiotic composition is healthy and stable, unlike products
known in art containing high sugar and fat contents.
According to the invention the formulation used for incorporation of probiotic bacteria was
prepared in-house and it itself showed a good prebiotic potential.

Seasoning composition in premix 1 and premix 2 were prepared. A significant difference in
premix 1 and 2 is imparted by varying the concentrations of major components (dry mango
powder, red chilli powder and black pepper) of the seasoning. Dry mango power is in quite high
concentration in seasoning premix l(12g in premix 1 verses 2 g in premix 2) and fruits and
vegetable powders are considered to be good source of prebiotic fibers. The composition of
premix 1 contributes to the prebiotic activity of the premix and any change (premix 2) in the
composition affects the bioactivity of the seasoning.


Seasonings/sprinkles as the carrier for probiotic microbes; Formulating probiotic bacteria in a
herbal combination can synergize bacterial function. Synbiotic (probiotic-prebiotic) combination
is used for the preparation of the seasoning. The probiotic strain in the present"formulation
showed matrix stability as well as shelf stability.
'Matrix stability of the probiotic' refers to the viability of probiotic microbes in the formulation
(food matrix) they are incorporated into. The establishment of bacterial stability/viability in food
matrix is an important step in the development of probiotic composition (food) since probiotics
are live microbes and can be affected by various compounds present in the formulation.
The seasoning mixture used in the present invention showed potential prebiotic activity.
'Prebiotic activity' is the ability to selectively stimulate the growth of beneficial bacteria. To
evaluate the prebiotic potential ingredients/formulation are tested for their ability to stimulate the
growth of beneficial bacteria (probiotic microbes; Lactobacillus/Bifidobacteria species).
Suitable examples of probiotic microorganisms as used herein includes Lactobacillus casei and
Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus fermentum, lactobacillus
salivarious, Bacillus species (Bacillus subtilis), Streptococcus species {Streptococcus
thermophilus, Streptococcus salivarius), Bifidobacteria (Bifidobacterium bifidum,
Bifidobacterium lactis, Bifidobacterium infantis) and Lactococci {Lactococcus lactis ).
Seasonings are prepared with various products like bread, Dahi,buttermilk, chips. The
proprietary seasoning containing probiotics formulation provided in the present invention is used
in various food categories and formats for gut health claims.
The synbiotic seasoning formulation of this invention includes any new and useful product,
process, and composition of matter, article of manufacture, know-how, design, model,
technological development, biological material, strain, variety or extension of these items. The
said synbiotic composition also includes drugs, active ingredients, cosmetic compositions,

personal care formulations, and processes for the preparation of formulations, ingenious
processes for the preparation of products or compositions.
In the present invention Lactobacillus casei strain has been studied in-house by the inventors for
its ability to sustain in gastrointestinal tract (Gl-stability) and to antagonize gastrointestinal
pathogens (S. aureus and S. typhi) thus imparting gastrointestinal (or digestive) benefits.
The Lactobacillus casei is procured from ATCC number SD5213 procured from, Danisco Health
and Nutrition Research Centre, Kantvik, Finland.
The bend of herbs/spices as used in the present invention i.e. dry mango powder, black pepper,
cumin powder, ginger powder, red chilli powder, course grounded carom seeds, and course
grounded basil leaves and Asafoetida are procured from Bengaluru, India.
According to another embodiment of present invention there is provided a process of preparing
seasoning premix composition by mixing the aforesaid blend of herbs/spices in mortar pestle.
The said blend of herbs/spices are selected from dry mango is present in a range of 18-26% by
weight, black pepper is present in a range of 5-10% by weight, cumin powder is present in a
range of 14-18% by weight, ginger powder is present in a range of 10-14% by weight, red chilli
powder is present in a range of 4-12% by weight, course grounded carom seeds is present in a
range of 7-14% by weight, course grounded basil leaves is present in a range of 7-12% by weight
and Asafoetida is present in a range of 6-14% by weight.
Example 1:
Preparation of premix 1 formulation of synbiotic seasoning composition
A premix (premix 1) was prepared by mixing
a) Dry mango (12 gm)
b) Black pepper (5 gm)
c) Red chilli powder (5 gm)

d) Cumin powder (7 gm)
e) Ginger powder (5 gm)
f) Course grounded carom seeds (7 gm)
g) Course grounded basil leaves (6 gm)
h) Asafoetida (3 gm)
i) Probiotic (lactobacillus) (200 mg) and
j) Guar gum-inulin (1:1)
The following two seasoning premix i.e. premix 1 (50g) and premix 2 (50g) are prepared by
mixing the blend of spices in a specific amount as given in table 1.

Example 2
Preparation of synbiotic composition comprising prebiotic and probiotic
Synbiotic combination was prepared by mixing 200mg of probiotic bacteria {Lactobacillus casei)
with 1 g of guar gum-inulin mixture (1:1). Finally, 100 mg of synbiotic combination was
thoroughly mixed into 7 gm spice premix to prepare synbiotic seasoning. The present
formulation was prepared using Lactobacillus casei strain (commercially available strain) with
the ATCC number SD5213 procured from, Danisco Health & Nutrition Research Centre,

Kantvik, Finland. Lactobacillus helveticus (NCIM 2126) and S. typhi (MTCC734) were
additionally used for evaluation of prebiotic potential were procured from NCIM, Pune and
MTCC, Chandigarh respectively.
The probiotic content (200 mg) is incorporated into the formulation so that it can deliver
effective dose of bacteria (108cfu) per sprinkle (5 mg approximately) of seasoning. Prebiotic
content (lgm) is used to completely disperse the probiotic bacterium in the formulation (50g).
The range of ratio in which prebiotic and probiotic bacteria can be incorporated into the
formulation is from 1:0.2 to 1:10. Hence to deliver the bacterial count of ≥ 108 cfu through a
synbiotic mixture, the present invention contemplates the preferred ratio as 1:0.2 to 1:10.
The cfu count of ≥108cfu-Efficacious levels defined in (Food Formats for Effective Delivery of
Probiotics, Annual Review of Food Science and Technology, Vol. 1: 65-85, Volume publication
date April 2010). Commonly, efficacious levels of probiotics are in the range of 100 million-10
billion cfu/day, which leads to cell levels of -1-100 million cfu/g of food, depending on serving
size. The ICMR guidelines disclose: Shelf-life as survival of sufficient viable organisms (≥108
CFU/gram) to confer health benefits to the host when stored at a specified temperature.
Example 3
Matrix stability of bacteria in the seasoning is established by suspending seasoning (10mg) into 1
ml MRS medium and then plating on MRS agar. Shelf life studies of the seasoning were done by
keeping the samples at room temperature for ambient temperature stability, at 4°C and under
accelerated conditions (85 % relative humidity, 37°C). Samples are taken once every week and
processed in MRS broth for evaluating bacterial viability as described before. Since probiotic
bacteria are live organisms thus their compatibility with the matrix/ formulation is evaluated in
terms of bacterial viability after preparation of formulation, refered as matrix stability. The
composition of De Man, Rogosa and Sharpe Agar, abbreviated to MRS Agar as used in present
invention is given as under:


Results: The bacteria were found to be stable in the seasoning matrix as well as on shelf showed
the stability upto 1 month under accelerated conditions (equal to 3 months on shelf) as shown in
Figure 1.
Example 4:
Evaluation of prebiotic potential of seasoning mixture (premix 2) - Negative data
To test the effect of any modification in the composition on the characteristics of seasoning
mixture, another seasoning 2 (premix 2) was prepared by mixing:
a) dry mango (2 gm)
b) black pepper (10 gm)
c) red chilli powder (10gm)
d) cumin powder (7gm)
e) ginger powder (5gm)
f) course grounded carom seeds (7 gm)
g) course grounded basil leaves (6 gm)
h) Asafoetida (3gm)
Soluble fibers were isolated from the two seasoning mixtures using in vitro digestion model
(Stein et al., 2010). Seasoning mix (2g) was mixed in 10 ml of phosphate buffer (0-1 M, pH 7-0)

and then incubated for 5 min in presence of 20ul salivary amylase (500 U/ml). The pH of the
sample was then made to 2.0 using 150mM HC1 followed by incubation for 2 h in presence of
100μl pepsin (0.5g/ml in 20mM HC1). Samples were then neutralized to pH 6.5 using IN NaOH
and then incubated (2h) with 200 μl pancreatin (208 mg oxgal and 260mg pancreatin per 5 ml
11mM sodium bicarbonate buffer pH 6.5). Sample thus collected was then dialyzed (2KD cut
off) and after 48 hr suspension was collected for further evaluation. Carbohydrate content was
estimated in suspension using phenol sulphuric acid and 100μg/ml concentration was used for
evaluation of prebiotic activity.
Prebiotic activity of the soluble fibers was estimated using batch culture model using two
probiotic (lactobacillus strains: Lactobacillus casei; Lactobacillus helvaticus) and one pathogenic
micro-organism {Salmonella typhi). Inoculation media was prepared without glucose; peptone,
10g/L; Beef extract, 8g/L; Yeast extract, 4g/L; Dipotassium hydrogen phosphate, 2g/L; Sodium
acetate, 5g/L; Triammonium citrate, 2g/L; Magnesium sulphate, 0.2g/L; Manganese sulphate,
0.05g/L. Inoculation media (100μl) containing 100μg/ml of each carbohydrate source (glucose,
Fructo-oligosaccharide (FOS), fibers from Seasoning 1, fibers from Seasoning 2 was incubated
with 10μl of test bacteria (probiotic and pathogen) in the concentration 107 cfu/ml and incubated
at 37°C shaking incubator. Time course bacterial growth was observed by taking absorbance at
600nm. Prebiotic index was calculated as growth of bacteria in the test carbohydrate source in 24
hr per unit growth in media containing glucose as the carbohydrate source. Figure 2 shows the
amount of soluble fiber extracted from the two seasonings premixes.
Results: It is observed that changing the formulation did not significantly affect the soluble fiber
content in the formulation. However, the activity is significantly affected as shown in Figure 3.
Example 5;
Prebiotic potential of seasoning mixtures (premix 1)
Soluble fibers extracted from both the seasonings showed prebiotic potential. However,
Seasoning 1 (premix 1) showed a better prebiotic activity towards the two probiotic bacterial and

inhibitory potential towards the pathogenic, S. typhi as evident from Figure 3. Thus, seasoning 1
proves to be a better format for delivery to probiotic bacteria (Lactobacillus casei). '
Example 6
Gastrointestinal tract stability
i) Stability in Gastric Acid: The bacterial stability was studied in simulated gastric
conditions (gastric juice (saline 0.5%; pH adjusted to 2 with 1M HC1, 3g/lit pepsin) and at
pH 2.
Conclusion: The tested strain Lactobacillus casei showed stability in gastric simulated
conditions with no significant change in number (p>0.05); thus showing that the bacteria
have a potential to sustain harsh gut conditions as shown in Figure 4.
ii) Stability in intestinal bile: Bacterial stability was also tested in simulated intestinal fluid
(0.5% saline; pH 7.5, 10g/l bile and lg/1 pancreatin), the conditions mimicking intestinal
conditions in vitro. The simulated pancreatic fluid is prepared by mixing the major
components (enzymes and bile salts) in the buffer that can produce conditions similar to
pancreatic fluid
Conclusion: The Lactobacillus casei strain showed stability in simulated intestinal
conditions with no significant change in number (p>0.05); thus showing that the bacteria
have a potential to sustain harsh gut conditions as shown in Figure 5.
Example 7
Antagonizing gastrointestinal pathogens (S. aureus and S. typhi))
Antimicrobial potential of lactobacillus strains was evaluated using spot on lawn assay, using S.
aureus and S. typhi as test organisms as shown in Figure 6.
• Streptococcus aureus: Gram +ve: causes gastroenteritis
• Salmonella typhi: Gram -ve; causes enteric fever
Conclusion: Selected probiotic Lactobacillus casei strain demonstrated good antimicrobial
activity against S. aureus (gram positive) and S.-typhi (gram negative).

WE CLAIM:
1. A synbiotic seasoning composition comprising a premix of blend of herbs/spices and a
synbiotic mixture comprising a prebiotic and a probiotic and combinations thereof.
2. The composition as claimed in claim 1, wherein said prebiotic and probiotic in the
synbiotic mixture is present in a ratio of 1:0.2 by weight.
3. The composition as claimed in claim 1, wherein said blend of herbs/spices are selected
from dry mango, black pepper, cumin powder, ginger powder, red chilli powder, course
grounded carom seeds, course grounded basil leaves, Asafoetida and mixtures thereof.
4. The composition as claimed in claim 3, wherein said blend of herbs/spices comprises
atleast dry mango, black pepper and red chilli powder in a specific weight ratio of 2:1:1 to
4:1:1.
5. The composition as claimed in claim 1, wherein said prebiotic is selected from Fructo
oligo saccharide (FOS), pectin and lactulose.
6. The composition as claimed in claim 1, wherein said probiotic is selected from
Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus salivarious, Bacillus
species (Bacillus subtilis), Streptococcus species (Streptococcus thermophilus,
Streptococcus salivarius), Bifidobacteria (Bifidobacterium bifidum, Bifidobacterium
lactis, Bifidobacterium infantis) and Lactococci (Lactococcus lactis).
7. The composition as claimed in claim 1 wherein synbiotic mixture further comprises guar
gum and inulin in a ratio of 1:1.
8. A process of preparing synbiotic composition for seasonings of claim 1 comprising the
steps of
i. mixing probiotic with guar gum-inulin mixture (1:1); and

ii. mixing synbiotic combination thoroughly into premix of blend of
herbs/spices to obtain synbiotic seasoning.
9. The process as claimed in claim 8, wherein said probiotic is selected from Lactobacillus
rhamnosus, Lactobacillus fermentum, Lactobacillus salivarious, Bacillus species
{Bacillus subtilis), Streptococcus species (Streptococcus thermophilus, Streptococcus
salivarius), Bifidobacteria (Bifidobacterium bifidum, Bifidobacterium lactis,
Bifidobacterium infantis) and Lactococci (Lactococcus lactis).
10. The process as claimed in claim 8, wherein said blend of herbs/spices are selected from
dry mango, black pepper, cumin powder, ginger powder, red chilli powder, course
grounded carom seeds, course grounded basil leaves, Asafoetida and mixtures thereof.
11. The process as claimed in claim 8, wherein said blend of herbs/spices comprises at least
dry mango, black pepper and red chilli powder in a specific weight ratio of 2:1:1 to 4:1:1.
12. A seasoning prebiotic composition comprising premix of blend of herbs/spices devoid of
probiotic bacteria.

ABSTRACT

A synbiotic seasoning composition comprising a premix of blend of herbs/spices and a synbiotic
mixture comprising a prebiotic and a probiotic and combinations thereof is provided. A process
of preparing synbiotic composition for seasonings is also provided. The seasoning prebiotic composition is devoid of probiotic bacteria.