MUNISHAMANNA, K BLATHA, B2016-11-302016-11-3002-07-12TH-10268http://krishikosh.egranth.ac.in/handle/1/88280Kokum (Garinia indica cv.Choicy) is an important spice fruit which finds application in preparation of many value added products. Four different yeast strains viz. Saccharomyces cereviceae MTCC 6008, MTCC 4780, UCD 522 and isolate KSc and lactic acid bacteria viz. Streptococcus thermophilus ,Lactobacillus brevis, Lactobacillus plantarum and isolate KLAB were evaluated for the efficiency of kokum juice. The results revealed that the kokum juice fermented by yeast strain UCD 522 recorded lowest total soluble solids (7.00B), total sugar (6.65%) highest titrable acidity (1.46%), vitamin C (3.50mg/100ml), alcohol (6.65%) and fermentation efficiency (93.39%)compared to other yeast strains. Similarly, among LAB strains, the strain L plantarum MTCC 6161 showed higher values with respect to titrable acidity (1.60%), vitamin C (0.42mg/100ml), least total sugar (10.17%)The results clearly indicated that the yeast strain UCD 522 and LAB strain MTCC 6161 found to be more efficient in fermentation of kokum juice. Fermentation of blended kokum juice by yeast and lactic acid bacteria was studied for the value addition. The results revealed that the kokum juice blended with 5 per cent honey and 20 per cent sweet potato fermented by yeast and lactic acid bacteria recorded lowest total sugar (4.05%) and TSS (70B), titrable acidity (1.22%), vitamin C (290.0mg/100ml), alcohol (7.75%) and organoleptic score (13.50/20.0) when compared to other treatments. The results concluded that the microbial processing of kokum fruits in to alcoholic/non alcoholic fermented beverages can minimize the extent of post harvest losses in kokum fruits during glut season.enThesis