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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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(9): 2743-2756
DOI: https://doi.org/10.20546/ijcmas.2018.709.341


Amla as a Potential Substrate for Production of Probiotic Drink
Namesha Dulari Wijemanna and Usha Ravindra*
Department of Food of science and Nutrition, University of Agricultural Sciences (UAS), GKVK, Bangalore-560065, Karnataka, India
*Corresponding author
Abstract:

This study intended to examine the growth and stability of Saccharomyces boulardii and Lactobacillus acidophilus in amla drink with the aim of formulation of probiotic drink and to analyze the nutritive value, sensory qualities and shelf life of the product. S. boulardii CNCM 1-745 and L. acidophilus MCC10307 were capable of growing in 15 per cent amla drink at natural pH, 30°C with 22°Brix and 5 per cent honey. Optimum fermentation time at which the highest population was observed (8-10 log CFU/ml), for S. boulardii CNCM 1-745 was 35 hr while L. acidophilus MCC10307, it was 64 hr. The sensory scores for fermented drinks were significantly (P≤0.05) lesser than the unfermented drink. In order to enhance the sensory qualities by reducing fermentation time while maintaining the highest population, initial pH and total soluble solids were adjusted and L. acidophilus (nu-trish LA-5) was used to replace L. acidophilus MCC 10307. With these modifications, amla drink with 3 hr of fermentation provided better sensory qualities with required cell population and 97-108 µg/ml of ascorbic acid and 937.5 µg/ml of antioxidant potential. With the consideration to both population and sensory qualities, amla drink with S. boulardii CNCM 1-745 could be stored at refrigerated conditions (4°C) for 30 days while L. acidophilus (nu-trish LA-5) could be stored for 12 days.


Keywords: Amla, Saccharomyces boulardii, Lactobacillus acidophilus, Probiotication
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How to cite this article:

Namesha Dulari Wijemanna and Usha Ravindra. 2018. Amla as a Potential Substrate for Production of Probiotic Drink.Int.J.Curr.Microbiol.App.Sci. 7(9): 2743-2756. doi: https://doi.org/10.20546/ijcmas.2018.709.341