Journal of Food, Agriculture and Environment

Production and in vitro characterization for probiotification of dragon fruit juice using Lactobacillus plantarum (20) as starter


Mansi M. Kshirsagar, Gauri H. Athawale, Shweta J. Raichurkar, Kashif S. Shaikh

Recieved Date: 2022-02-13, Accepted Date: 2022-03-19


Probiotics are defined as live microorganisms which when administered in adequate amounts confer a health benefit on the host. The objective of this study was to screen potential probiotic Lactobacillus plantarum (20) strains in dragon fruit juice for probiotification and using in vitro assays such as bile tolerance, acid tolerance, and gastrointestinal tolerance. The strain was able to tolerate high acidic condition up to pH 2, tolerate up to 2% of bile salt concentrate for 2 h and pH 6.5 shows reduction of 8.8 to 7.7 log cfu/ml in cell viability. The isolates were able to resist growth against gastrointestinal juice at pH 2 and pH 2.5 for 0 and 2 h, respectively, and hydrophobicity from 14 to 36% against xylene and toluene. After 24 h the viability of probiotic strain of 2% 4% and 6% size of inoculum probiotic count was 11.04, 11.49 and 12.11 log cfu/ml, respectively. Thus, L. plantarum (20) proved to be highly effective and can be recommended for the development of functional food preparations


Dragon fruit, in vitro, Lactobacillus plantarum, probiotic

Journal: Journal of Food, Agriculture and Environment
Year: 2022
Volume: 20
Issue: 2
Category: Food and Health
Pages: 30-33

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