ISSN: 0973-7510

E-ISSN: 2581-690X

B. Latha1, K.b. munishamanna2, N. Devakumar3 and A.C. Somantha4
1Department of Agril. Microbiology, Bangalore, India.
2AICRP on Post Harvest Technology Scheme, GKVK, UAS, Bangalore, India.
3Coordinator and nodal officer RIOF, GKVK, UAS, Bangalore, India.
4Senior Research Fellow, RIOF, GKVK, UAS, Bangalore, India.
J. Pure Appl. Microbiol. 2014, 8(6):4989-4996
© The Author(s). 2014
Received: 18/03/2014 | Accepted: 21/05/2014 | Published: 31/12/2014
Abstract

Kokum (Garcinia indica cv. choicy) is a seasonal fruit which ripens during April – May; fruit yields are very high during summer in the Western Ghats.  Traditionally the fruit is dried to preserve rinds and can be used for processing to develop many value added products. Fermentation of blended kokum juice by yeast Saccharomyces cerevisiae (UCD 522) and lactic acid bacteria Lactobacillus planatarum (MTCC 6161) was studied for nutritional improvement. 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 ( 7.0° brix), 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.

Keywords

Kokum, Yeast, Lactic acid Bacteria, Fermentation, Honey, Sweet potato

Article Metrics

Article View: 0

Share This Article

© The Author(s) 2014. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.