Fermentation of Pomegranate Juice by Lactic Acid Bacteria

Abstract

This study was undertaken to develop the fermented pomegranate beverage using probiotic lactic acid bacteria and to study the storage stability and biochemical properties of fermented pomegranate beverage. Pomegranate juice alone and blended with different proportion of kokum juice was inoculated with a 24 hr old lactic acid bacteria culture and incubated at 37°C for 72 hr. Bio-chemical changes in pH, TSS, acidity, antioxidant activity, total phenol content and lactic acid bacterial survival at cold storage (4ºC) conditions were analyzed. The results indicated that the fermented pomegranate juice with and without kokum juice fermented by lactic acid bacteria reduced the pH and enhanced the acidity, antioxidant activity, total phenol content. Lactic acid bacterial population reduced during storage period in the fermented beverages. Overall acceptability by Organoleptic / Sensory evaluation of fermented pomegranate beverage with respect to nine point hedonic scale showed that fermented beverage with 15% blend of kokum juice showed highest scores than un-inoculated pomegranate juice (7.55 out of 10).