Process optimization of mango probiotic beverage

The present study used a well-known probiotic strain called Lactobacillus plantarum NCDC 19 to prepare a mango-based probiotic drink. The fermentation process took place for 24 h at 37 & DEG;C under microaerophilic conditions. During this time, the juice was evaluated for both physicochemical and phytochemical characteristics. The researchers also evaluated the survival rate of the probiotic strain after it was kept at a temperature of 10 & DEG;C for a period of four weeks. The quantity of living probiotic cells grew steadily throughout the fermentation process until it peaked at 9.55 log colony forming units (CFU) per milliliter. As fermentation continued, the pH of the juice decreased, while the titratable acidity and antioxidant activity both increased. It was found that L. plantarum was particularly effective at consuming sugar and lowering the pH of the mango pulp. The research findings suggest that mango pulp is a suitable ingredient that can be used in the preparation of probiotic beverages.