Abstract
Tartrazine is an azo dye that is widely used in the food and pharmaceutical industry. It is also known to have a potential impact on human health. Reports indicate possible carcinogenic and mutagenic effects of the dye. Joint expert WHO/ FAO committee on food additives, Codex Alimentarius Commission (CAC) have defined permissible limits for the use of tartrazine in fermented food products, including probiotic drinks, yet the dye finds wide usage as an additive. This study demonstrates the probable effect of tartrazine, at different concentrations on Lactic acid bacteria commonly used as starter cultures and probiotics. This study indicates the effect of tartrazine in particular on Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium bifidum.
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