Published Paper Details:

The demand for probiotic food products is rapidly increasing due to their well-documented health benefits. However, the health claims of probiotics are highly strain-specific, and information related to the suitability of indigenous probiotics for product development is scanty as they often lack certain techno functional properties. Probiotic foods enhance the composition of the gut microbiota and overall health. Probiotics are beneficial bacteria that provide health advantages when consumed in sufficient amounts. Fruit juices are being increasingly utilized as carriers for probiotic microorganisms, offering an alternative for individuals who do not consume dairy products. This study evaluated seven indigenous probiotic strains (viz. Lactobacillus acidophilus (15), L. plantarum (2083), L. delbrueckii (2025), L. rhamnosus (296), L. casei (5752), L. helveticus (2156), and L. fermentum (2165)) for their in-vitro tolerance towards low pH, bile salt, and simulated gastric juice, as well as cell surface hydrophobicity, and their ability to grow in kiwi fruit juice composite. The goal was to improve the preparation and storage stability of kiwi fruit juice. Among these strains, L. delbrueckii (2025), L. helveticus (2156), and L. fermentum (2165) exhibited the highest proteolytic activity, significant cell surface hydrophobicity, and resistance to low pH, simulated gastric juice, bile salt, and acid tolerance. The sensory, chemical, and microbiological aspects of kiwi fruit juice-based probiotic beverages were evaluated during storage at refrigerator temperature using optimum formulations (2%, 4%, and 6% probiotic inoculum). It was observed that the probiotic fruit juice beverage was acceptable for 14 days. However, it could potentially be acceptable for a longer duration, but the study was limited to 14 days due to slightly higher perceived acidity. During storage, the probiotic count, TSS (total soluble solids), and pH decreased, while titratable acidity increased significantly. Continuous acid production during refrigerated storage limited the shelf life, indicating the need for further investigation.