The suitability of Guava fruit beverage for the production of probiotic juice with Lactic acid bacteria isolated from milk, curd, whey and Lactobacillus plantarum has been studied. The probiotic strains isolated from dairy products are characterized morphologically and biochemically. The formulated Guava fruit beverage was inoculated with these isolates and incubated at 300C.  Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were measured. The pH of the Guava fruit beverage was initially 5.5 at 300 C and decreased gradually to a suitable range. The titrable acidity at 300 C found to be 0.28% – 0.32% and was increased on further fermentation. The sugar at 300 C was initially 15-22g/ 100ml. The viable cell counts at 300C were estimated and they ranged between 5.6 x 10 6- 8.9x106. The fruit beverage was assessed for acceptability through sensory evaluation. Molecular confirmation of isolate no.8 through 16s rDNA sequence has been done and was found to be L. coryneformis. The final product resulted in suitable pH, acidity, sugar content and ideal number of viable cell counts. The Probiotic Guava fruit beverage could serve as a healthy beverage for consumers with dairy allergy, beneficial to gut health, prevention of diarrhea and best nutrient source for under nourished vulnerable population.


Key words: Probiotics, Fermentation, Guava fruit beverage, Lactic acid bacteria, Diarrhea.


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