Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 4160-4173
DOI: https://doi.org/10.20546/ijcmas.2018.708.435


Fermentation of Pomegranate Juice by Lactic Acid Bacteria
N. Shubhada1, D.L. Rudresh2*, S.L. Jagadeesh1, D.P. Prakash3 and S. Raghavendra4
1Department of Post-Harvest Technology, College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India
2Department of Agricultural Microbiology, College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India
3Department of Fruit Science, College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India
4Department of Plant biochemistry, College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India
*Corresponding author
Abstract:

This study was undertaken to develop the fermented pomegranate beverage using probiotic lactic acid bacteria and to study the storage stability and biochemical properties of fermented pomegranate beverage. Pomegranate juice alone and blended with different proportion of kokum juice was inoculated with a 24 hr old lactic acid bacteria culture and incubated at 37°C for 72 hr. Bio-chemical changes in pH, TSS, acidity, antioxidant activity, total phenol content and lactic acid bacterial survival at cold storage (4ºC) conditions were analyzed. The results indicated that the fermented pomegranate juice with and without kokum juice fermented by lactic acid bacteria reduced the pH and enhanced the acidity, antioxidant activity, total phenol content. Lactic acid bacterial population reduced during storage period in the fermented beverages. Overall acceptability by Organoleptic / Sensory evaluation of fermented pomegranate beverage with respect to nine point hedonic scale showed that fermented beverage with 15% blend of kokum juice showed highest scores than un-inoculated pomegranate juice (7.55 out of 10).


Keywords: Fermentation, Kokum juice, Lactic acid bacteria, Pomegranate juice
Download this article as Download

How to cite this article:

Shubhada, N., D.L. Rudresh, S.L. Jagadeesh, D.P. Prakash and Raghavendra, S. 2018. Fermentation of Pomegranate Juice by Lactic Acid Bacteria.Int.J.Curr.Microbiol.App.Sci. 7(8): 4160-4173. doi: https://doi.org/10.20546/ijcmas.2018.708.435