Journal of Environmental Biology

Preparation of Lactobacillus acidophilus enriched probiotic mango juice

H.S. Dhillon¹*, M.S. Gill², G.S. Kocher¹, H. Panwar³ and M. Arora¹ 

¹Department of Microbiology, Punjab Agricultural University, Ludhiana-141 004, India

²Department of Fruit Science, Punjab Agricultural University, Ludhiana-141 004, India

³Department of Dairy Microbiology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141 001, India

*Corresponding Author Email : dhillonsinghharmeet@gmail.com

Received: 13.06.2020                                                                   Revised: 15.11.2020                                                    Accepted: 15.12.2020

Abstract

Aim: The present study aims to modify and upgrade the existing technology into pilot scale. This study also focus on the microbiological, biochemical and sensory assessment of probiotic mango juice produced in the pilot plant.

Methodology: Probiotic culture Lactobacillus acidophilus (MTCC 10307) was supplemented into mango juice, with an initial concentration of 10¹¹-10¹² CFU ml^-1. Probiotic viability, titrable acidity, pH, total sugars, TSS, reducing and non-reducing sugars, anti-oxidant activity, Vitamin C, lactic acid content and microbial contaminants were determined in the developed probiotic juice at weekly intervals for six weeks.

Results: Probiotic viability was above 8 log CFU ml^-1 up to 28 days in the probiotic mango juice produced in the pilot plant scale. Total plate count, yeast and mould count and coliform count remained within acceptable limits during first four weeks of storage at 4^oC. The mean sensory score was 8.03 for acceptability of developed probiotic mango juice. Technological viability indicated production cost of Rs 135/- for 1 litre of probiotic mango juice.      

Interpretation: Fruit based probiotic beverage can be expected as an eye-catcher of varied age group consumers considering significant probiotic viability (10⁸CFU ml^-1) up to 4 weeks of storage. The developed method for preparing probiotic mango juice is economically viable and can be exploited industrially.       

Key words: Lactobacillus acidophilus, mango juice, Probiotic viability, Technological viability

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