Screening of probiotic strains for development of ready- to -serve probioticated mango beverage

Out of the thirteen probiotic strains procured from different sources or isolated from the commercially available sachets, seven isolates showed growth in the ready to serve (RTS) mango beverage. Among the seven strains, only three strains, i.e., Lactobacillus helveticus MTCC 5463, L. rhamnosus MTCC...

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Autores principales:	K Ranjitha, Harinder Singh Oberoi, K K Upreti, K Redappa
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2018
Materias:	probiotics, mango beverage lactobacillius helveticus non-dairy probiotics cell population sensory scores Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/6a6afd2afb234b488fb9ec420c1a4108
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spelling	oai:doaj.org-article:6a6afd2afb234b488fb9ec420c1a41082021-12-02T11:12:38ZScreening of probiotic strains for development of ready- to -serve probioticated mango beverage0973-354X2582-4899https://doaj.org/article/6a6afd2afb234b488fb9ec420c1a41082018-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/478https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Out of the thirteen probiotic strains procured from different sources or isolated from the commercially available sachets, seven isolates showed growth in the ready to serve (RTS) mango beverage. Among the seven strains, only three strains, i.e., Lactobacillus helveticus MTCC 5463, L. rhamnosus MTCC 5946 and Saccharomyces boulardii showed significant growth in the mango beverage. These three strains were further evaluated for population build-up, physico-chemical and sensory evaluation parameters in the fermented mango beverage. Based on the results of sensory scores, minimum threshold population required for classification as probioticated beverage and physico-chemical characteristics, L. helveticus was used for probiotication of the RTS mango beverage. Mango beverage fermented with L. helveticus MTCC 5463 showed an average score of 7.34 on a hedonic scale of 9 for overall acceptability, had an acidity of 0.29%, sugar concentration of 7.6% and pH of 4.4. Probioticated mango beverage also had about 20 and 13% higher phenolics and flavonoids, respectively, compared to uninoculated RTS mango beverage. This study has shown that the RTS mango beverage inoculated with L. helveticus MTCC 5463 has potential for developing probioticated mango beverage.K RanjithaHarinder Singh OberoiK K UpretiK RedappaSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticleprobiotics,mango beveragelactobacillius helveticusnon-dairy probioticscell populationsensory scoresPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 13, Iss 2, Pp 164-171 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	probiotics, mango beverage lactobacillius helveticus non-dairy probiotics cell population sensory scores Plant culture SB1-1110
spellingShingle	probiotics, mango beverage lactobacillius helveticus non-dairy probiotics cell population sensory scores Plant culture SB1-1110 K Ranjitha Harinder Singh Oberoi K K Upreti K Redappa Screening of probiotic strains for development of ready- to -serve probioticated mango beverage
description	Out of the thirteen probiotic strains procured from different sources or isolated from the commercially available sachets, seven isolates showed growth in the ready to serve (RTS) mango beverage. Among the seven strains, only three strains, i.e., Lactobacillus helveticus MTCC 5463, L. rhamnosus MTCC 5946 and Saccharomyces boulardii showed significant growth in the mango beverage. These three strains were further evaluated for population build-up, physico-chemical and sensory evaluation parameters in the fermented mango beverage. Based on the results of sensory scores, minimum threshold population required for classification as probioticated beverage and physico-chemical characteristics, L. helveticus was used for probiotication of the RTS mango beverage. Mango beverage fermented with L. helveticus MTCC 5463 showed an average score of 7.34 on a hedonic scale of 9 for overall acceptability, had an acidity of 0.29%, sugar concentration of 7.6% and pH of 4.4. Probioticated mango beverage also had about 20 and 13% higher phenolics and flavonoids, respectively, compared to uninoculated RTS mango beverage. This study has shown that the RTS mango beverage inoculated with L. helveticus MTCC 5463 has potential for developing probioticated mango beverage.
format	article
author	K Ranjitha Harinder Singh Oberoi K K Upreti K Redappa
author_facet	K Ranjitha Harinder Singh Oberoi K K Upreti K Redappa
author_sort	K Ranjitha
title	Screening of probiotic strains for development of ready- to -serve probioticated mango beverage
title_short	Screening of probiotic strains for development of ready- to -serve probioticated mango beverage
title_full	Screening of probiotic strains for development of ready- to -serve probioticated mango beverage
title_fullStr	Screening of probiotic strains for development of ready- to -serve probioticated mango beverage
title_full_unstemmed	Screening of probiotic strains for development of ready- to -serve probioticated mango beverage
title_sort	screening of probiotic strains for development of ready- to -serve probioticated mango beverage
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2018
url	https://doaj.org/article/6a6afd2afb234b488fb9ec420c1a4108
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Screening of probiotic strains for development of ready- to -serve probioticated mango beverage

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