Probiotication of mango and sapota juices using Lactobacillus plantarum NCDC LP 20

Production of Probiotic Mango Juice by Fermentation of Lactic Acid Bacteria

“…This could be due to the low pH and high acidity in the fermented mango juice. The previous reports have proved that metabolism of carbohydrates by Lactobacillus varies from strain to strain and depends on the substrate and even on the fermentation time [5,24]. Wang et al [25] have also suggested that the glucose is a very good carbon and energy source for Lactobacilli and Bifidobacteria.…”

“…Probiotic cultures are commonly used in the dairy industry, and some products produced during lactic acid fermentation such as lactic acid, diacetyl, and acetaldehyde could be associated with the loss of viability of added probiotic bacteria [12]. Probiotic lactic acid starters have been suggested to produce bacteriocin against probiotic bacteria and vice versa [13,24]. In general, the cell viability depends on the strains used, interaction between species present, culture condition, oxygen content, final acidity of the product, and the concentration of lactic acid and acetic acid.…”

Production, characterization and optimization of fermented tomato and carrot juices by using Lysinibacillus sphaericus isolate

“…Methanol was used as a blank. BHT (butylated hydroxyl toluene) was used as a standard [21]. A control sample with no added vegetable juice was also analyzed and radical-scavenging activity (% inhibition) was calculated using the following equation.…”

“…In tomato juice, TPC enhanced gradually with increase in fermentation period, and these results are in agreement with an earlier report on probiotication of mango and sapota juices using Lb. plantarum [21].…”

“…The results are in agreement with the earlier report of sensory evaluation of probioticated mango and sapota juices using Lb. plantarum [21]. …”