Munishamanna, K BSHRADDHA, A. J.2017-08-032017-08-032015-07-14Th-11070http://krishikosh.egranth.ac.in/handle/1/5810027212Jackfruit (Artocarpus heterophyllus Lam) is one of the important underutilized fruits known for therapeutic and nutritive values. A study on “Microbial Fermentation and Blending of Jackfruit Juice for Quality Improvement of Jackfruit Wine” was carried out at the Department of Agricultural Microbiology and Post Harvest Technology Scheme during year 2014-15. Isolated indigenous yeast from hard flesh (HY1, HY2, HY3, HY4, HY5) and soft flesh (SY1, SY2, SY3) types of jackfruit were identified as Saccharomyces sp based on morphological and biochemical characteristics. Isolated yeast strains (HY2, HY4, SY1, SY2) from hard and soft flesh along with reference strain (Saccharomyces cereviceae MTCC 170) were evaluated for the fermentation efficiency of hard and soft flesh jackfruit juices. The results revealed that the hard flesh juice fermented by isolate HY4 showed more reduction TSS (7.93 oBrix), pH (3.50) and highest acidity (0.63 %), alcohol (9 %) and fermentation efficiency (98.33 %) compared to other isolates indicating that more efficient in fermentation of jackfruit juice. Fermentation of blended jackfruit juice with amla, pine apple and aloevera juice by isolate yeast HY4 was studied for quality improvement of jackfruit wine. The results revealed that jackfruit juice blended with a amla juice(15%) significantly influences on reduction of pH (3.16) and TSS (6.25 oBrix) with highest titrable acidity (0.52 %), vitamin C (193.3 mg), alcohol (12 %) and overall acceptability (16.33/20.0). The results clearly indicated that jackfruit juice blended with 15 per cent amla juice significantly improved the nutritional and sensory qualities of jackfruit wine.ennullThesis