International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 1307-1315

Bioenrichment of Guava Juice with Prebiotic and Probiotics
Nausheen Saba1, B. Narayana Swamy1, B.S. Nalini1, G. Ashiwini1 and Priyanka Prasad2
1Department of Microbiology, University of Agricultural Sciences, Bengaluru- 560 065, Karnataka, India
2Department of Forestry and Environmental Sciences, University of Agricultural Sciences, Bengaluru- 580 065, Karnataka, India
*Corresponding author

Four different yeast strains viz., Saccharomyces cereviceae-1, Saccharomyces cereviceae-2, Saccharomyces boulardii, isolate SYG were evaluated for the fermentation of guava juice (cv. Allahabad safeda) for nutrient enrichment. Guava juice blended with honey and fermentation by different yeasts 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 Saccharomyces boulardii showed enriched nutritional contents with respect to TSS (7.700 Brix ), pH (3.04), acidity (1.26 %), alcohol (3.40 %), and yeast counts (10.02 cfu x 107/ml) organolyptic score (17.25) 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.

Keywords: Probiotic, Prebiotic, Saccharomyces cereviceae, Saccharomyces boulardii and Enrichment

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How to cite this article:

Nausheen Saba, B. Narayana Swamy, B.S. Nalini, G. Ashiwini, Priyanka Prasad. 2018. Bioenrichment of Guava Juice with Prebiotic and Probiotics.Int.J.Curr.Microbiol.App.Sci. 7(7): 1307-1315. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.