STUDY ON PROCESSING CONDITIONS OF FERMENTED BANANA JUICE USING SYMBIOTIC COLONY OF BACTERIA AND YEAST

Abstract

This study aims to survey the appropriate conditions of fermented banana juice
using symbiotic colony of bacteria and yeast (Scoby), including fermentation and
pasteurization conditions. The results determined that suitable fermentation conditions
were:
o
Brix of 12, pH of banana juice before fermentation was 4.5, addition of 5%
commercial Scoby (FoodPlus Limited liability company), fermentation time 3 days at a
temperature of 28o
C. The product is packed into a 200ml glass bottle and pasteurized at
85o
C for 10 minutes. The product has a pH of 3.44,
o
Bx of 9.60; alcohol content 0.30%;
Total sugar content is 85.80g/L, vitamin C content is 10.5mg/100mL, glucuronic acid
content is 468.0mg/L. The önal product had good sensory with the score of 17.44
according to TCVN 3215-79 and the microbiological criteria meet the requirement of
QCVN 6-2:2010/BYT.