Journal of Pharmacognosy and Phytochemistry
Vol. 4, Issue 3 (2015)
Probiotics Beverages of Sweet Lime and Sugarcane juices and its Physiochemical, Microbiological & Shelf-life Studies
Nazia Khatoon, Rajinder K Gupta
The research was undertaken to estimate the suitability of Sugarcane and Sweet Lime juices as a sole source for growth of beneficial Lactobacillus acidophilus. Suitability of culture growth was also checked in various combinations which were prepared with herbs of Ashwagandha (Withania somnifera) and Green tea extract (Camellia sinensis), wheat grass juice, whey and oats. Juice samples were inoculated with 24-h-old lactic culture and incubated at 37 ÂºC. Lactobacillus acidophilus grew well in all these combinations and reached nearly upto 108 CFU/ml after 24 h of fermentation at 37 ÂºC. Sugarcane and Sweet Lime juice were also supplemented with 10 % & 5% v/v whey, with better growth of Lactobacillus acidophilus. After 3 weeks of storage at 4ÂºC, the viable cell counts of Lactobacillus acidophilus in the juices of Sugarcane control (SOC), Sugarcane juice with Wheat grass juice and Withnia somnifera (SOF1) and Sugarcane juice with green tea and whey (SOF2) were 4.0Ã—108, 2.0Ã—108 and 5.5Ã—108 CFU/ ml, respectively. Culture viability in Sweet Lime juices was lost after 2nd week of storage because of the decrease in pH and higher acidity. Glucose (0.89%), sucrose (16.28%) and fructose (1.70%) was detected in Sugarcane juice and glucose (2.61%), sucrose (0.86%), fructose (2.70%) and maltose (0.38%) was detected in fermented Sweet Lime juice by HPLC analysis. Various secondary metabolites were detected in the SOF2 and CLF2 samples by GC/MS analysis. These juice samples were found phytochemically rich because of herb extracts. Fermented Sweet Lime and Sugarcane juice can be developed to perform as a functional probiotic beverage for vegetarians and lactose-allergic consumers.
Pages: 25-34 | 1789 Views 83 Downloads
Nazia Khatoon, Rajinder K Gupta. Probiotics Beverages of Sweet Lime and Sugarcane juices and its Physiochemical, Microbiological & Shelf-life Studies. J Pharmacogn Phytochem 2015;4(3):25-34.