Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449


Fermentation of Psidiumguajava Juice by Using Probiotic Lactic acid Bacteria Lactobacillus Plantarum

Dipjyoti C, Sourangshu C and Mohanasrinivasan V

The main objective of this study was to produce fermented probiotic drink with the help of Lactobacillus plantarum. The fermentation was carried at 37°C for 72 hr under aerobic condition. The parameters like pH, microbial load, antioxidant activity (DPPH), acidity & concentration of reducing sugar had been measured. The antibacterial against E.coli, Staphylococcus and pseudomonas was determined. Fermented juice was subjected cytotoxic activity against some cancer cell line & it showed activity. The presence of various types of organic acids was determined by HPLC analysis.