National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study was carried out to know the probiotic properties of ten yeast isolates of papaya and carrot. Out of ten isolates, growth of PY4 and CY4 yeast isolates were more compared to other isolates at low pH (2.0, 2.5 and 3.0) and bile salt concentration (0.4, 0.5 and 0.6 %). Further these two isolates were used for fermentation of papaya juice along with reference strains Saccharomyces boulardii and Saccharomyces ellipsoideus. After 24 hours of fermentation, pH (from 5.8 to 3.39), TSS (from 18.00 to 15.43° brix) and total sugar (6.56 to 6.10 %) were significantly decreased, whereas in titrable acidity (from 0.32 to 0.81 %) and antioxidant activity (from 62.77 to 65.53 %) were significantly increased in papaya juice. The initial inoculums of yeast strains added to papaya juice had 4±1 x 107 cfu /mL. Population of yeast strains increased from 107 to 108 cfu /mL after 24 h of fermentation. The highest yeast population was recorded in papaya juice with 5 per cent honey added and fermented by PY4 isolate (13 x 108 cfu /mL). During the storage period of 45 days at 4 °C, all parameters of papaya beverage changed non significantly in all treatment. This study reveals that, isolate PY4 was superior to other isolates as well as reference strains in synbiotic beverage.
Citations |
 |
 |
 |
 |
