Lactic acid bacteria are used popularly for fruit juice fermentation because they are good sources of probiotics for human. In this study, ten lactic acid bacteria were isolated from 7 samples of naturally fermented pineapple juice. All isolates could grow in the MRS medium pH 1.5 and reach high densities (6.80 – 6.95 log CFU/mL) after 2 h of incubation at 37°C. Moreover, Lactobacillus sp. Y1 produced highest lactic acid concentration (1.20% w/v) and identified as L. acidophilus. The different diluted ratios of pineapple juice (0, 10, 20 and 30% w/v) and different sucrose supplementations (0, 3, 6, and 9% w/v) were used for testing fermenting capacity of L. acidophilus Y1. The undiluted pineapple juice with 9% (w/v) of sucrose supplementation was found to be suitable for fermentation. Based on the results of sensory evaluation and bacterial density determination, the favorable conditions for pineapple fermentation were determined as follow: initial bacterial level at 5.0 log cells/mL, fermentation time for 36 h at 37°C. The results of storage testing showed that the suitable temperature for product storage was 4 – 6°C, bacterial density (8.06 log CFU/mL) of final product was maintained up to 3 weeks.
| Published in | Bioprocess Engineering (Volume 1, Issue 2) |
| DOI | 10.11648/j.be.20170102.15 |
| Page(s) | 58-64 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Lactic Acid Bacteria, Lactic Acid Fermentation, Lactobacillus acidophilus, Pineapple, Probiotic
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APA Style
Huynh Xuan Phong, Mach Tu Quyen, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Ngo Thi Phuong Dung. (2017). Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation. Bioprocess Engineering, 1(2), 58-64. https://doi.org/10.11648/j.be.20170102.15
ACS Style
Huynh Xuan Phong; Mach Tu Quyen; Nguyen Ngoc Thanh; Bui Hoang Dang Long; Ngo Thi Phuong Dung. Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation. Bioprocess Eng. 2017, 1(2), 58-64. doi: 10.11648/j.be.20170102.15
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Download@article{10.11648/j.be.20170102.15,
author = {Huynh Xuan Phong and Mach Tu Quyen and Nguyen Ngoc Thanh and Bui Hoang Dang Long and Ngo Thi Phuong Dung},
title = {Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation},
journal = {Bioprocess Engineering},
volume = {1},
number = {2},
pages = {58-64},
doi = {10.11648/j.be.20170102.15},
url = {https://doi.org/10.11648/j.be.20170102.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20170102.15},
abstract = {Lactic acid bacteria are used popularly for fruit juice fermentation because they are good sources of probiotics for human. In this study, ten lactic acid bacteria were isolated from 7 samples of naturally fermented pineapple juice. All isolates could grow in the MRS medium pH 1.5 and reach high densities (6.80 – 6.95 log CFU/mL) after 2 h of incubation at 37°C. Moreover, Lactobacillus sp. Y1 produced highest lactic acid concentration (1.20% w/v) and identified as L. acidophilus. The different diluted ratios of pineapple juice (0, 10, 20 and 30% w/v) and different sucrose supplementations (0, 3, 6, and 9% w/v) were used for testing fermenting capacity of L. acidophilus Y1. The undiluted pineapple juice with 9% (w/v) of sucrose supplementation was found to be suitable for fermentation. Based on the results of sensory evaluation and bacterial density determination, the favorable conditions for pineapple fermentation were determined as follow: initial bacterial level at 5.0 log cells/mL, fermentation time for 36 h at 37°C. The results of storage testing showed that the suitable temperature for product storage was 4 – 6°C, bacterial density (8.06 log CFU/mL) of final product was maintained up to 3 weeks.},
year = {2017}
}
TY - JOUR T1 - Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation AU - Huynh Xuan Phong AU - Mach Tu Quyen AU - Nguyen Ngoc Thanh AU - Bui Hoang Dang Long AU - Ngo Thi Phuong Dung Y1 - 2017/07/03 PY - 2017 N1 - https://doi.org/10.11648/j.be.20170102.15 DO - 10.11648/j.be.20170102.15 T2 - Bioprocess Engineering JF - Bioprocess Engineering JO - Bioprocess Engineering SP - 58 EP - 64 PB - Science Publishing Group SN - 2578-8701 UR - https://doi.org/10.11648/j.be.20170102.15 AB - Lactic acid bacteria are used popularly for fruit juice fermentation because they are good sources of probiotics for human. In this study, ten lactic acid bacteria were isolated from 7 samples of naturally fermented pineapple juice. All isolates could grow in the MRS medium pH 1.5 and reach high densities (6.80 – 6.95 log CFU/mL) after 2 h of incubation at 37°C. Moreover, Lactobacillus sp. Y1 produced highest lactic acid concentration (1.20% w/v) and identified as L. acidophilus. The different diluted ratios of pineapple juice (0, 10, 20 and 30% w/v) and different sucrose supplementations (0, 3, 6, and 9% w/v) were used for testing fermenting capacity of L. acidophilus Y1. The undiluted pineapple juice with 9% (w/v) of sucrose supplementation was found to be suitable for fermentation. Based on the results of sensory evaluation and bacterial density determination, the favorable conditions for pineapple fermentation were determined as follow: initial bacterial level at 5.0 log cells/mL, fermentation time for 36 h at 37°C. The results of storage testing showed that the suitable temperature for product storage was 4 – 6°C, bacterial density (8.06 log CFU/mL) of final product was maintained up to 3 weeks. VL - 1 IS - 2 ER -
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