A red-pigmented bacterial strain NS-17 was isolated from soil, and physiological and biochemical characteristics and 16S rDNA analysis established this organism as a strain of Serratia marcescens. The red pigment isolated from cells of NS-17 was identified as prodigiosin. By analyzing factors affecting the production of prodigiosin, modified medium and culture conditions were set up, and a continuous fermentation method was carried out to take advantage of the mass production of foam during fermentation. Continuous fermentation was achieved in the following conditions: 32˚C, 1:1 ventilation ratio, and medium with a nutrient concentration 5-fold higher than that of the fermentation medium (with half the inorganic salt concentration) supplied as a feed medium at a flow rate of 8 mL/min. For the first time of continuous fermentation of Serratia marcescens coupling with foam flotation, a high yield of prodigiosin was obtained. After 56 h of culturing, the total harvest of cells was enhanced 2.33-fold compared to that of batch fermentation, the total amount of prodigiosin was enhanced 2.70-fold compared to that of batch fermentation, and cells and prodigiosin were concentrated in the efflux broth automatically.

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.