FERMENTATION OF PINEAPPLE, MANGO AND BANANA JUICE USING LACTOBACILLUS ACIDOPHILUS 150
Tóm tắt
Fruit juices have been considered great alternative to milk in some traditional probiotic dairy products as they contain numerous nutrients such vitamins, minerals, phytochemical compounds, etc. Therefore, the aim of this study was to evaluate the suitability of some tropical fruit juices for the growth of probiotic bacteria. Lactobacillus acidophilus 150 was used to ferment pineapple (Ananas comosus L.), mango (Mangifera indica L.) and banana (Musacea musa) juice at 37 °C/16 h. After fermentation, the highest cell number was recorded in the case of mango juice with 8.5 log CFU/mL. The pH of the investigated juices was obtained in a range of 4.07-4.32. The sugars (glucose and fructose) in juices were utilized by L. acidophilus 150. The highest sugar utilization was observed in the case of mango juice with 2.9% (w/v) in glucose and 1.25% (w/v) in fructose. Lactic acid was produced during the fermentation of pineapple, mango, and banana juice in the quantities of 1.94, 1.4, and 1.47% (v/v), respectively. Total phenolic content and antioxidant activity of juice presented a decrease sharp during fermentation and storage. These data highlighted that the selected tropical juices can be used for the production of probiotic products using L. acidophilus 150.