International Journal of Biochemistry Research & Review, ISSN: 2231-086X,Vol.: 17, Issue.: 2
Production and Properties of Probiotic Soursop Juice Using Pediococcus pentosaceus LBF2 as Starter
Stephanie Clara Akpeji1, Bukola Christianah Adebayo-Tayo1*, Jadesola Fawzhia Sanusi2 and Solomon Omoniyi Alao1 1Department of Microbiology, University of Ibadan, Ibadan, Oyo State, Nigeria. 2Department of Biological Sciences, Crescent University, Abeokuta, Ogun State, Nigeria.
Stephanie Clara Akpeji1, Bukola Christianah Adebayo-Tayo1*, Jadesola Fawzhia Sanusi2 and Solomon Omoniyi Alao1
1Department of Microbiology, University of Ibadan, Ibadan, Oyo State, Nigeria.
2Department of Biological Sciences, Crescent University, Abeokuta, Ogun State, Nigeria.
(1) Fatih Oz, Food Engineering Department, Agriculture Faculty, Ataturk University, Turkey.
(1) Marcela Bianchessi da Cunha-Santino, Universidade Federal de São Carlos (UFSCar), Brazil.
(2) Layam Anitha, Princess Nora Bint Abdul Rahman University, Riyadh, Kingdom of Saudi Arabia.
(3) Eliane Maurício Furtado Martins, Federal Institute of Education, Science and Tecnology of Southeast of Minas Gerais, Brazil.
(4) Maria de Lourdes Reyes Escogido, Universidad De Guanajuato, Mexico.
Complete Peer review History: http://www.sciencedomain.org/review-history/19229
Aims: Production of probiotic soursop juice and determination of properties of the juice samples for 3 weeks of storage at 4°C.
Study Design: To determine the properties of soursop juice produced using Pediococcus pentosaceus LBF2 as starter culture.
Place and Duration of Study: Department of Microbiology, University of Ibadan, Ibadan, Oyo state, Nigeria between July to December 2016.
Methodology: Production of soursop juice using Pediococcus pentosaceus LBF2 as probiotic starter and determination of viability of the starter, physicochemical, nutritional and organoleptic properties of the samples kept at 4°C for 3 weeks was determined. The soursop juice with probiotic starter was labeled Psop and the soursop juice without the probiotic starter was labeled Pcont.
Results: The probiotic strain was viable in the samples during storage (1.57×107 CFU/mL – 7.9×107CFU/mL) and the highest viability (1.85×107CFU/mL) was recorded at 2 weeks of storage. The lactic acid content of the probioticated samples ranged from 1621.44 - 2450.176 mg/l during storage. There was a general reduction in the pH of the probioticated samples. The Total Soluble Solid of the Psop and Pcont samples ranged from 15 – 6.0 and 13.5 - 8.0.
The samples were acceptable and strongly liked in terms of sensory attributes in the 1st and 2nd week of storage. The Pcont samples were extremely disliked in the 4th week of storage. The crude protein, crude fat, crude fiber of the samples ranged from 0.58b - 0.65a%, 0.04c – 0.07a% and 0.48c-1.91a%. The highest crude protein was recorded at week 2 and 3 of storage. There was a general reduction in the crude fat, crude fiber and carbohydrate content during storage.
Conclusion: In conclusion the probioticated samples had a longer shelf-life, contain viable probiotic candidate, strongly acceptable with good nutritional composition which can confer a strong health beneficial effect on the consumer.
Probiotication; soursop juice; storage; physicochemical; proximate; sensory.
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