Bioprocessing of Indian gooseberry for the production of lactic acid beverage and pickles
| dc.contributor.advisor | Sahota, Param Pal | |
| dc.contributor.author | Kirandeep Kaur | |
| dc.date.accessioned | 2020-07-10T10:16:29Z | |
| dc.date.available | 2020-07-10T10:16:29Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The plant-based fermented beverages have received considerable interest for their rich nutrition, high content of soluble and insoluble fibers and for their fermentability by lactic acid bacteria (LAB). A set of ten allochthonous lactic acid bacterial strains phenotypically and genotypically characterized for their probiotic potential were used as starter culture for the optimization and production of Indian gooseberry-based functional beverage and lacto-pickle. The optimized bioprocess comprised of gooseberry juice blend [gooseberry juice 2: ginger extract 1: guava juice 2], dilution ratio (1:3), condiment concentration (0.7%), pasteurized at 82ºC for 10 seconds and 5.0% (v/v) (106 CFU/mL) active starter culture for fermentation at 37ºC for 24 hr. The microbiological and physicochemical parameters of stored beverage (90 days) were; 1ºBrix, Titrable acidity 0.30-0.89 %, pH 6.0 -2.6, Total Sugars 44.3-35.3 mg/100mL, Reducing sugars 5.4-10.7 mg/100mL and antioxidant activity (85-67%), Total polyphenolic content (42.5-32.6 mg GAE/100mL),Total flavanoids (14.5-28.7 mg/100mL) with LAB capable of maintaining cell counts of 7.39 log CFU/mL. The bioprocess optimized for the Indian gooseberry lacto pickle as 5.0% (v/v) (106 CFU/mL) active starter culture and 5% brine solution for fermentation at 37ºC for 24 hr. The microbiological and physicochemical parameters of stored lacto-pickle (90 days) were; LAB count-6.22-7.27 log CFU/mL, 1ºBrix, Titrable acidity 0.24-0.64 %, pH 7.0-2.8, Total Sugars 20.1-11.6 mg/100g, Reducing sugars 2.60-14.6 mg/100g, viz. nutraceuticals Total antioxidant activity 86.1- 90.2%, Total polyphenolic content 16.6-37.8 mg GAE/100g and Total flavanoids 4.007-55.7 mg/100g. The overall acceptability of beverage and pickle was 7±0.2 on nine point hedonic scale. The bio-interventions: Gooseberry beverage and pickle endowed with organic acids, metabolites, antioxidants, polyphenols and flavonoids showed antimicrobial activity against food borne pathogens Staphylococcus aureus MTCC3906, Listeria monocytogenes MTCC657, Klebsiella pneumoniae MTCC109, Escherichia coli MTCC443, Aeromonas hydrophila MTCC173 as well as arrested the initial phase of Molt-4 cancer cell lines, down regulating the expression of proto-oncogenes and up regulating the tumor suppressor gene exhibiting the antitumorigenic effect. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810149012 | |
| dc.keywords | Lactic acid fermentation, Consortium, Indian gooseberry, Blended beverage, Bioprocess | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 77 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Bioprocessing of Indian gooseberry for the production of lactic acid beverage and pickles | en_US |
| dc.sub | Microbiology | en_US |
| dc.subject | null | en_US |
| dc.theme | Bioprocessing of Indian gooseberry for the production of lactic acid beverage and pickles | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Bioprocessing of Indian gooseberry for the production of lactic acid beverage and pickles | en_US |
| dc.type | Thesis | en_US |