2020
DOI: 10.3329/jsr.v12i4.46179
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Biochemical, Microbiological and Organoleptic Properties of Probiotic Pineapple Juice Developed by Lactic Acid Bacteria

Abstract: An experiment was undertaken to determine the suitability of pineapple juices as raw materials for the production of fermented probiotic juice by two lactic acid bacteria, Lactobacillus plantarum and Lactobacillus fermentum. Three probiotic juice samples inoculated with L. plantarum (S-2), L. fermentum (S-3) and with both L. plantarum and L. fermentum (S-4) were compared with that of control sample (S-1) where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 48 h. Then the juice sa… Show more

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Cited by 8 publications
(5 citation statements)
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“…After day 7 (8.92 log CFU/ml), microbial count started to decrease. The same on the study of Hossain et al, [19] with noticeable decrease from the initial count after Day 7 and then slowly starting to decline at Day 14 and Day 21. The blend of malunggay-pineapple-mango showed best performance in terms of population density than other treatment with malunggay-pineapple and malunggay-mango blend until day 21.…”
Section: Viability Of Labsupporting
confidence: 76%
“…After day 7 (8.92 log CFU/ml), microbial count started to decrease. The same on the study of Hossain et al, [19] with noticeable decrease from the initial count after Day 7 and then slowly starting to decline at Day 14 and Day 21. The blend of malunggay-pineapple-mango showed best performance in terms of population density than other treatment with malunggay-pineapple and malunggay-mango blend until day 21.…”
Section: Viability Of Labsupporting
confidence: 76%
“…Hence, a large amount of pineapple destruction results from inappropriate storage, lack of transportation, and unimproved marketing facilities. So, preservation of pineapple in some appropriate form is a demanding public concern ( Hossain et al., 2020a ). If it is possible to preserve the excess pineapples of peak season by ensuring the proper quality, they can be exported to other countries after meeting the country's off-season demand.…”
Section: Introductionmentioning
confidence: 99%
“…Проведено исследование пригодности ананасового сока в качестве сырья для производства ферментированного пробиотического сока молочнокислыми бактериями Lactobacillus plantarum [73]. Три пробиотических образца сока, инокулированных L. plantarum (S-2), L. fermentum (S-3), а также L. plantarum и L. fermentum (S-4), сравнивали с контрольным образцом (S-…”
Section: применение штаммов L Plantarum при ферментации различных фру...unclassified