A COMPARATIVE STUDY ON FERMENTATION OF ORANGE AND TOMATO JUICE BY LACTOBACILLUS STRAINS

Abstract

The presence study assesses the feasibility of tomato and orange as a raw substrate for the production of probiotic tomato and orange juice by lactic acid bacteria, (L. acidophilus and L. casei) to expose as a non-dairy probiotic drink. In this study changes in total soluble solids, pH, titrable acidity, total carbohydrate content, lactic acid content, total phenol content, total antioxidant capacity and cell survival properties during varying fermentation period (24 hours, 48 hours and 72 hours) were monitored at 370C. The tested strain grew well on the tomato juice than the orange juice. After 48 hour of fermentation L. casei was more active in both juices than L. acidophilus. The lactic acid culture reduces total soluble solids, pH, total carbohydrate and increases titrable acidity, lactic acid, total antioxidant capacity, total phenol and standard plate count.