Fermentation of Blended Kokum Juice by Yeast and Lactic Acid Bacteria for Nutritional Improvement

Kokum (Garcinia indica cv. choicy) is a seasonal fruit which ripens during April - May; fruit yields are very high during summer in the Western Ghats. Traditionally the fruit is dried to preserve rinds and can be used for processing to develop many value added products. Fermentation of blended kokum juice by yeast Saccharomyces cerevisiae (UCD 522) and lactic acid bacteria Lactobacillus planatarum (MTCC 6161) was studied for nutritional improvement. The results revealed that the kokum juice blended with 5 per cent honey and 20 per cent sweet potato fermented by yeast and lactic acid bacteria recorded lowest total sugar (4.05%) and TSS (7.0 degrees brix), titrable acidity (1.22%), vitamin C (290.0mg/100ml), alcohol (7.75%) and organoleptic score (13.50/20.0) when compared to other treatments. The results concluded that the microbial processing of kokum fruits in to alcoholic/non alcoholic fermented beverages can minimize the extent of post harvest losses in kokum fruits during glut season.