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The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the standard methods. Carbohydrates, flavoniods, tannins, glycosides were present and alkaloids and saponins were absent in all the above fruit juices. Further analysis by TLC and DPPH methods indicated good antioxidant activity in all the fruit juices except for cantaloupe juice. Probiotication of fruit juices with L. casei, decreased pH and increased the titratable acidity within 72 h. Physico-chemical properties were also determined at different time intervals (24, 48 and 72 h) of probiotication. Based on the above results, it was inferred that the beverage prepared from the probiotication of fruit juices with L. casei could be useful in providing health benefits to the consumers.DOI: http://dx.doi.org/10.3126/ijasbt.v1i3.8301 Int J Appl Sci Biotechnol, Vol. 1(3) 2013 : 127-131

The aim of this study was to optimize the supplementation of custard apple, pomegranate peel along with KH2PO4, (NH4)2SO4 and MgSO4 for maximum endoxylanase production by Trichoderma koeningi isolate on pretreated corn cobs using CCD. Predicted endoxylanase yield was highest (3242.43 U/g) with the actual yield of (3107.58U/g) from 2% NaOH pretreated corn cobs. The model predicted R2 value of 0.9147% indicating that it was appropriate to predict the levels of variables to achieve maximum endoxylanase yield. The produced endoxylanase clarified mango juice of Baneshan and Totapuri varieties at 40°C and 56 h. The endoxylanase treatment enhanced the clarity of Baneshan juice by 51.7% with a release of 121.1 mg/ml of reducing sugars at an optimized enzyme dose of 9.6 U that led to maximum flow rate of 8 ml/min. In the case of Totapuri juice, there was 43.4% increase in clarity and release of 102.6 mg/ml reducing sugars at an optimized enzyme dose of 12.8 U that lead to a maximum juice flow rate of 6 ml/min. The HPLC analysis showed that the hydrolysed products of mango juice were xylose and xylo-oligosacharides. An optimized xylanase production was achieved from low cost agro residues, which results in the reduction of enzyme cost.

Objective: Our aim was to find out Rhizopus oryzae mutants that are able to ferment a cost-effective substrate such as sorghum starch for enhanced lactic acid production.Methods: The fungal spores were either exposed to UV treatment at 254 nm, for 1 h at a distance of 20 cm from the source or 0.01 mol/l of diethyl sulfate from 0.2 to 1 ml in 20 ml sterile potassium phosphate buffer (pH 7.0) at 30°C for 0-40 min. Samples were withdrawn in 10 min intervals and inoculated on the single colony isolation medium, after 36 h of incubation the colonies were singled out and subjected to fermentation tests.Results: Isolated mutants UV-40 and DES-30 were selected by following colour-zone method. They varied morphologically from the wild type R. oryzae; and single colony isolation of the mutants was carried out by using sodium deoxycholate. The UV-40 mutant produced (76.42%) more lactic acid than the DES-30 mutant (74.08%) and the wild type (23.8%) in 150 g/l of substrate concentration. UV-40 and DES-30 mutants yielded more lactic acid as 0.96 g/g substrate, with a productivity of 1.59 g/l/h than the wild type, which yielded only 0.39 g/g of substrate, with a productivity of 0.6 g/l/h at 150 g/l of substrate. Fermentation results of the both mutants at 200 g/l of the substrate were not encouraging, since more residual substrate was left over in the medium.Conclusion: From results it was evident that UV mutant was producing consistently more lactic acid in 150 g/l of liquefied sorghum starch medium with a pH of 4.0. The mutants obtained in this study were also stable lactic acid producers up to 15 generations.