ISSN: 0973-7510

E-ISSN: 2581-690X

B. Latha1, B.D. Narotham Prasad1, M.E. Shilpa1, A.C. Somanatha2 and K.B. Munishamanna3
1Department of Agricultural Microbiology UAS, GKVK, Bangalore, India.
2Senior Research Fellow, RIOF, UAS, GKVK, Bangalore, India.
3AICRP on Post Harvest Technology scheme, UAS, GKVK, Bangalore, India.
J Pure Appl Microbiol. 2015;9(1):809-814
© The Author(s). 2015
Received: 06/11/2014 | Accepted: 24/12/2014 | Published: 31/03/2015
Abstract

Kokum (Garcinia indica Choisy) is underutilized fruits are grow which are known for their therapeutic and enhanced nutritive value and ferment the kokum juice by different yeast and lactic acid bacterial strains. Most of the fruit juices have wholesome therapeutic effect and are consumed as refreshing drinks. Because of their acid flavour, attractive and appealing color, they are welcome addition to the table. Commonly used fruits for making juice are orange, grape, pomegranate, melon, mango etc. and vegetables such as carrot, beetroot and cucumber etc. The highest yeast population was recorded in kokum juice fermented by yeast strain UCD 522 (1.80 x 103) and LAB strain MTCC 1750 (1.8 x 103) followed by MTCC 6161(1.5 x 103). UCD 522 and LAB strain MTCC 6161 performed better for fermentation of kokum juice. Kokum fruits / kokum rind can be used as raw material for production of fermented kokum beverage through yeast and lactic acid fermentation.

Keywords

Kokum, YEPDA, MRS, yeast, lactic acid Bacteria, Fermentation

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