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Probiotication of Fruit Juices by Supplemented Culture of Lactobacillus Acidophilus

This document discusses probiotication of fruit juices by supplementing them with the probiotic bacteria Lactobacillus acidophilus. It finds that fruit juices provide sugars that can encourage probiotic growth. The study inoculated three fruit juices (apple, orange, banana) with L. acidophilus and measured changes in pH, acidity, and microbial counts over 36 hours of incubation and storage. It determined that all three juices supported growth of the probiotic, with apple juice showing the highest growth. As incubation time increased, pH decreased and acidity increased, showing lactic acid production and fermentation by the probiotic bacteria.

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ANDREA MONTOYA
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209 views2 pages

Probiotication of Fruit Juices by Supplemented Culture of Lactobacillus Acidophilus

This document discusses probiotication of fruit juices by supplementing them with the probiotic bacteria Lactobacillus acidophilus. It finds that fruit juices provide sugars that can encourage probiotic growth. The study inoculated three fruit juices (apple, orange, banana) with L. acidophilus and measured changes in pH, acidity, and microbial counts over 36 hours of incubation and storage. It determined that all three juices supported growth of the probiotic, with apple juice showing the highest growth. As incubation time increased, pH decreased and acidity increased, showing lactic acid production and fermentation by the probiotic bacteria.

Uploaded by

ANDREA MONTOYA
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Probiotication of Fruit Juices by Supplemented Culture

of lactobacillus acidophilus
Fruit juices are essential components of the human diet. Fruit juices contain high amounts
of sugars which could encourage probiotic growth. Well-known examples of functional
foods are those containing or prepared with bioactive compounds, such as dietary
fiber, oligosaccharides, and active «friendly» bacteria that promote the equilibrium of
intestinal bacterial strains. In addition to the well-established functional ingredients, such
as vitamins, minerals, and micronutrients, probiotics belong to an emerging generation of
active ingredients, which includes prebiotics, phytonutrients, and lipids .

The market of functional foods is characterized by an increasing trend, some researchers


reported that probiotic foods represent ca. Probiotics have been used for centuries in
fermented dairy products. However, the potential applications of probiotics in nondairy
food products and agriculture have not received formal recognition. In Ethiopia there is
very few research were done on probiotics like Shukla, et al.

Inoculation of Lactobacillus acidophilus

A 1% inoculum was added, incubated at 37°C for 12-14 h, collected by centrifugation at


8,000xg for 15 min at 0 C and washed twice with 0.1% peptone water and inoculated in
the pasteurized fruit juice. All of the samples were incubated at 38°C for 36 hours and the
acidity and pH test was done. The produced probiotic juices were analyzed directly for
counting the microbes .

Measuring the Shelf Life Periods of the Products

The pH, titratable acidity and microbial count of all the samples were measured .

Experimental Design

The three independent variables were sugar type Table sugar , fruit type and storage
days . And the dependent variables determined were microbial count, pH, Titratable
acidity, total soluble solid.

Statistical analysis

Differences at p < 0.05 were considered as significant.

Discussion

The result obtained from physico-chemical properties of the fresh fruit juices with
probiotication were shown as follows. Physico-chemical properties of the freshly prepared
fruit juices were of the following values, the pH were 4.47, 3.89 and 5.58 for
Apple, Orange, and Banana, respectively, with percentage titrable acidity range of
0.74g/100ml, 2.08g/100m1 and 0.26 g/100ml. This result is in accordance to the work
done by on physico-chemical analysis of fresh fruit juices. The rapid increase in acidity
minimizes the influence of spoilage bacteria.

In the slowly acidified medium, lactic acid fermentation can be suppressed by butyric


bacteria activity . The changes in pH and acidity during the growth of probiotic bacteria in
different fruit juices were also measured the pH of all three juices with probiotic bacteria
showed gradual reduction. This finding agreed with which study on probiotication of fruit
juices by lactobacillus acidophilus. In the contrary the amount of titratable acidity obtained
during bacterial growth was increased, at zero hour titratable acidity was 1.13 and after 36
hours of incubation titratable acidity raised to 1.34.

Significant drop in the initial pH particularly after 12 hours incubation periods of the
probioticated juices was observed. The lactic acid culture actively fermented the fruit juices
and lowered the pH especially Banana pH was dropped more than the rest two
juices . The amount of titratable acidity also showed significant difference it increases as
incubation goes up from zero to 36 hours. In the production of all probioticated fruit juice
there was significant different on pH.

Similar result was observed in storage of probioticated fruit juices with the three sugar
type . The reduction of microbes might be due to environmental stress or rising of internal
acidity. Based on the effect of different fruit type the observed probiotic seems to grow on
Apple more than Orange and Banana. In this research, by «direct microscopic count»
method, the number of probiotic bacteria was estimated above 108 to 1010 .

The Results indicated that the juices served as a good medium for growing
Probiotics. According to the Codex Alimentarius standard, a commercial probiotic
beverage should possess a minimum viable count of 106 CFU/ml at the time of
consumption .

Conclusions

All fruit juice used to grow probiotic bacteria Lactobaccilusacicdophilous were a good
medium. In all other sugar probiotic bacteria were grow on it insignificantly. In the storage
of Probioticated fruit juice probiotic bacterial was reduced gradually.

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