COMPARATIVE OF FERMENTATION IN RED AND YELLOW WATERMELON JUICE BY LACTIC ACID BACTERIA

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alavi Zahra sadat; RAZAVI SEYED HADI; POURAHMAD REZVAN

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

COMPARATIVE OF FERMENTATION IN RED AND YELLOW WATERMELON JUICE BY LACTIC ACID BACTERIA

Author(s)

alavi Zahra sadat | RAZAVI SEYED HADI | POURAHMAD REZVAN

Keywords

PROBIOTIC

LACTIC ACID BACTERIA

FERMENTED

WATERMELON

Abstract

RED AND YELLOW WATERMELON WERE EVALUATED AS A SUBSTRATE FOR PRODUCTION OF PROBIOTIC WATERMELON JUICE BY THREE STRAINS OF LACTIC ACID BACTERIA (LACTOBACILLUS ACIDOPHILUS, LACTOBACILLUS CASEI AND LACTOBACILLUS PLANTARUM). MICROBIAL POPULATION, PH, TITRABLE ACIDITY AND TOTAL SOLUBLE SOLIDS (BRIX) WERE CARRIED OUT DURING FERMENTATION. ALL BACTERIA WERE GROWN WELL IN BOTH FRUIT JUICES AND PRODUCED LACTIC ACID. THE AMOUNT OF PH REDUCED AND TITRABLE ACIDITY INCREASED DURING FERMENTATION BUT L.PLANTARUM COULD NOT GREW AS WELL AS OTHER STRAINS IN YELLOW WATERMELON JUICE. ALL BACTERIA WERE REACHED TO MAXIMUM AMOUNT AFTER 12 HOURS OF FERMENTATION. BRIX WAS DECREASED SLIGHTLY. BOTH FRUIT JUICES WAS PROVED TO BE A SUITABLE MEDIA FOR PRODUCTION OF A FERMENTED PROBIOTIC DRINK.

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APA: Copy

alavi, Zahra sadat, RAZAVI, SEYED HADI, & POURAHMAD, REZVAN. (2013). COMPARATIVE OF FERMENTATION IN RED AND YELLOW WATERMELON JUICE BY LACTIC ACID BACTERIA. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926414/en

Vancouver: Copy

alavi Zahra sadat, RAZAVI SEYED HADI, POURAHMAD REZVAN. COMPARATIVE OF FERMENTATION IN RED AND YELLOW WATERMELON JUICE BY LACTIC ACID BACTERIA. 2013. Available from: https://sid.ir/paper/926414/en

IEEE: Copy

Zahra sadat alavi, SEYED HADI RAZAVI, and REZVAN POURAHMAD, “COMPARATIVE OF FERMENTATION IN RED AND YELLOW WATERMELON JUICE BY LACTIC ACID BACTERIA,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926414/en

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