DEVELOPMENT OF EFFICIENT MICROBIAL INOCULANTS FOR THE PRODUCTION OF LOW ALCOHOLIC BEVERAGE FROM TOMATO
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Date
2019
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Acharya N G Ranga Agricultural University, Guntur
Abstract
Tomato is consumed as one of the staple vegetable but it goes waste when it is produced in excess. This excess quantity can be better utilized and enhance the demand through value addition by utilizing microorganisms. There are reports of utilizing yeast, lactic acid bacteria and acetic acid bacteria for the processing of fruits and vegetables. Hence, in this study an attempt was made to isolate yeast, lactic acid and acetic acid bacteria from different natural sources and utilize them for processing of tomato. There were 10 yeast, 7 lactic acid bacteria and 6 acetic acid bacteria isolated. These isolates were screened to select efficient isolates suitable for producing low alcoholic beverage from tomato juice. The yeast isolate AY (4.23 %) which produced lowest alcohol and more total phenolic content (19.43 mg/100 ml), the lactic acid bacterial isolate CL1 (5.63 %) which produced higher amount of lactic acid and titrable acidity (0.82 %) and the acetic acid bacterial isolate BA (4.26 %) which produced higher amount of acetic acid, titrable acidity (0.83 %), lycopene content (0.43 mg/100 ml), vitamin C (4.56 mg/100 ml) and total phenols (17.26 mg/100 ml) were selected for producing low alcoholic beverage.
The tomato juice was fermented with the above three isolates at different combinations to produce low alcoholic beverage. Higher pH (3.95) and alcohol content (4.23 %) of the fermented juice was recorded in treatment T1 (Tomato juice+ AY) and the higher TSS (6.55o brix), lycopene content (0.52 mg/100 ml), total phenols (18.26 mg/100 ml), acetic acid (4.23 %) and titrable acidity (0.86 %) was observed in treatment T3 (Tomato juice+ AY+ BA). The higher total sugars (7.57 mg/100 ml) and non reducing sugars (6.02 mg/100 ml) were observed in treatment T4 (Tomato juice+ AY+ CL1+ BA). The higher vitamin C content (6.45 mg/100 ml), lactic acid (4.76 %) were recorded in treatment T2 (Tomato juice+ AY+ CL1) and the organoleptic score was maximum (4.7/5.0) in the treatment T2 (Tomato juice+ AY+ CL1).
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It was not possible to produce beverage with alcohol content below 1.0 per cent with the earlier protocol, hence another protocol was developed where first tomato juice was fermented for 24 hours, then pasteurised and inoculated with efficient lactic and acetic bacterial isolates at different combinations. In this method treatment T3 (Fermented Juice + BA) showed most desirable results with low alcohol content (1.14 %), higher total phenols (19.33 mg/100 ml), vitamin C content (6.88 mg/100 ml), acetic acid (4.26 %) and maximum organoleptic score (4.7/5.0). The above results clearly showed that by re-fermenting the pasteurized 24 hr yeast fermented tomato juice with acetic acid bacterial isolate (BA) for 6 days can produce a functional beverage from tomato which has low alcohol content with high nutritional values and good organoleptic properties.
Description
D5788
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