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Probiotification of Mango Juice by Lactic Acid Bacteria and Quality Assessment at Refrigerated Storage Condition

Corresponding Author : M. A. Hossain (afzal.fet@gmail.com)

Authors : M. A. Hossain (afzal.fet@gmail.com)

Keywords : Probiotics, Mango Juice, Functional Food, Lactobacillus plantarum, Lactobacillus fermentum

Abstract :

Two lactic acid bacteria: Lactobacillus plantarum and Lactobacillus fermentum were used for the production of probiotic mango juice. Three probiotic juice samples viz. sample 2 (inoculated with L. plantarum), sample 3 (inoculated with L. fermentum) and sample 4 (inoculated with mixed culture of both L. plantarum and L. fermentum) were prepared by these two isolates, which were compared with that of control (sample 1), where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 24 hours. After that, the juice samples were stored at 4 °C temperature for 3 weeks to study the changes in physicochemical properties. The sensory properties of juice samples were also studied. Mango juice was found to be suitable for bacterial growth. Overall, sample 3 showed the best result among four different mango juice samples throughout the storage days. The results showed that, probiotic fruit juice samples did not exert any inferior properties than control in terms of microbial, physicochemical and sensory properties. The bacterial count was decreased with time, but it was above the standard limit (107cfu/100mL) up to 21 days at refrigerated storage condition.  Therefore, mango juice could be used as a suitable media for the production of a probiotic healthy beverage.

Published on August 4th, 2019 in Volume 1 Issue 1, Chemical, Food processing, Petroleum and mining