N.Kavidharshini, M.Nivethitha, S.P.Nadhin, C.Meena, S.Sowmiya, R.V.Jansirani, P.Sowbagiya
Under Graduate, PG & Research Department of Microbiology Dr.N.G.P. Arts and Science College, Coimbatore-641 048.
Formulation of Fermented Probiotic Punica Granatum Juice and Its Activity against GIT Infection Causing Organisms
Authors
Abstract
In this study, production of probiotic pomegranate juice through its fermentation by lactic
acid bacteria was determined. The pomegranate juice was fermented with Lactobacillus
sps isolated from curd using MRS medium. Biochemical tests were done to confirm that
the isolated organism belongs to Lactobacillus sps. Viable cell was determined by the
standard plate count method using MRS medium. Culture capable of forming
1.3×10 7 CFU/mL was inoculated into the juice and left undisturbed for the process of
fermentation to occur. Fermentation was carried out at 27 o C for 48 hours. The nutrient
content (carbohydrate, protein, iron content, vitamin C) of the fermented pomegranate
juice was measured and compared with fresh pomegranate juice and there was a
significant increase in the nutritional value .The antimicrobial activity of the juice was
also observed against gastrointestinal tract (GIT) infections. Citric acid as a major
organic acid in pomegranate juice was significantly consumed by all probiotic lactic acid
bacteria, thus Pomegranate juice was proved to be a suitable media for production of a
fermented probiotic drink, especially as a probiotic supplement for vegans.