DEVELOPMENT OF NUTRACEUTICAL BEVERAGE FROM JACKFRUIT AND BEET ROOT JUICES USING YEAST AND LACTIC ACID BACTERIA AND THEIR CHARACTERIZATION
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Date
2023-02-11
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University of Agricultural Sciences, Bangalore
Abstract
Jackfruit and beet root are exceptional fruit and vegetable crop loaded with vitamins and minerals. Naturally associated yeasts and lactic acid bacteria (LAB) were isolated from jackfruit and beet root juices. Probiotic activity of the yeasts and LAB isolates were evaluated. Yeast isolates JCVY- I and BDVY-I exhibited maximum pH (1.5 to 8.5) and bile salt tolerance (up to 2.0 %). JCVY-I produced highest zone of inhibition against antibiotics cycloheximide (30μg/mL) and fluconazole (30μg/mL) i.e., 18.67 mm and 21.33 mm respectively. JCVY- I showed antimicrobial activity against Escherichia coli and Staphylococcus aureus with highest distance of inhibition of 17.67 mm and 15.33 mm respectively. LAB isolates JCVL – II and BDVL – III were tolerant to pH (1.5 to 8.5) and bile salts (up to 2.0 %). They were moderately resistant to antibiotics. JCVL- II produced highest zone of inhibition against Escherichia coli (25.33 mm) and Staphylococcus aureus (18.67 mm). JCVY-I and BDVY- I were molecularly identified as Pichia kudriavzevii and Wickerhamomyces annamola respectively. JCVL- II and BDVY- III isolates were molecularly identified as Lactiplantibacillus plantarum and Levilactobacillus brevis respectively. These efficient yeast and LAB strains were used for development of nutraceutical beverage. Storage period of 60 days was maximum for maintaining the viability of cultures. Treatments having mixed juice + Pichia kudriavzevii + 4 % honey + 7.5 % whey (ambient temperature) and mixed juice + Lactiplantibacillus plantarum + 4 % honey + 7.5 % whey (refrigerated temperature) scored highest overall acceptability of 15.60 and 15.31 out of 20 respectively.
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