Bioenrichment of Guava Juice with Prebiotic and Probiotics

Abstract

The study on bio-enrichment of guava juice by fermentation with prebiotics and probiotics was studied during 2015–16. Different yeast strains viz., Saccharomyces cereviceae (MTCC 6008), Streptococcus thermophillus (MTCC 1938), Saccharomyces boulardii, isolate SYG and lactic acid bacterial strains viz., Lactobacillus brevis (MTCC 1750), Lactobacillus plantarum (MTCC 9503), Lactobacillus acidophillus (MTCC 10307), isolate LABG were evaluated for the fermentation of guava juice (cv. Allahabad safeda) for nutrient enrichment. The results revealed that the guava juice fermented by yeast strain S boulardii and LAB strain L plantarum showed more nutritional enhancement with respect to titrable acidity (0.55 % & 0.62 %), Vitamin c (28.27 & 27.39 mg/100ml), alcohol (5.65 % & 2.80 %) and organolyptic score (17 & 17.75) respectively. Further, guava juice blended with honey and fermentation by yeast (S boulardii) and LAB (L plantarum) was studied for bio enrichment of guava juice. The results revealed that the guava juice blended with honey as prebiotic and fermented by probiotics of yeast and LAB showed enriched nutritional contents with respect to TSS (80 Brix ), pH (3.04), acidity (1.72 %), alcohol (5 %), organolyptic score (15.75) and lactic acid bacterial counts (5.40 cfu x 109/ml) when compared to other treatments. The results concluded that the combined fermentation of guava juice blended with 4 per cent honey could be bio enriched product from guava juice and it will be new product in the food industry.