Citation
Sukirah A. R., . and Rosmawati O., . and Musawirah A.G., . and Azlina M., . and Hazniza A., . and M. S. Nizam H., . (2010) The growth and interaction of yeast and lactic acid bacteria in dragon fruit fermentation. [Proceedings Paper]
Abstract
From seven microbial strains isolated from naturally fermented dragon fruit two strains of each lactic acid bacteria and yeast were selected as starter cultures for dragon fruit fermentation. The lactic acid bacteria LAB identified as Leuconostoc mesenteraides subsp mesenteraides and yeast were tested singly or in combination for their ability to enhance antioxidant activity in fermented dragon fruit. All types of fermentation showed an increase in the total colony forming unit cfu during the fermentation period. Highest number of total cfu was observed in fermentation of dragon fruit using yeast in co-culture with lactic acid bacteria 4x10�cfu/ml; followed by yeast used singly 3.5x10� cfu/ml. The total number of microbial population in fermentation using lactic acid bacteria and in control was about the same with 2.49x10� and 2.43x10� cfu/ml respectively. Two log cycles were observed during the fermentation of dragon fruit inoculated with co-culture of yeast and LAB which prolonged until day 14 of the fermentation. The increase of microbial growth in all types of fermentation was parallel with the pH changes that decreased to pH 3.8 due to lactic acid production. Better microbial growth observed in fermentation of co-culture of yeast and LAB indicated positive interaction between yeast and LAB which may enhance the production of metabolites such as antioxidants in the fermented dragon fruit.
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Abstract
From seven microbial strains isolated from naturally fermented dragon fruit two strains of each lactic acid bacteria and yeast were selected as starter cultures for dragon fruit fermentation. The lactic acid bacteria LAB identified as Leuconostoc mesenteraides subsp mesenteraides and yeast were tested singly or in combination for their ability to enhance antioxidant activity in fermented dragon fruit. All types of fermentation showed an increase in the total colony forming unit cfu during the fermentation period. Highest number of total cfu was observed in fermentation of dragon fruit using yeast in co-culture with lactic acid bacteria 4x10�cfu/ml; followed by yeast used singly 3.5x10� cfu/ml. The total number of microbial population in fermentation using lactic acid bacteria and in control was about the same with 2.49x10� and 2.43x10� cfu/ml respectively. Two log cycles were observed during the fermentation of dragon fruit inoculated with co-culture of yeast and LAB which prolonged until day 14 of the fermentation. The increase of microbial growth in all types of fermentation was parallel with the pH changes that decreased to pH 3.8 due to lactic acid production. Better microbial growth observed in fermentation of co-culture of yeast and LAB indicated positive interaction between yeast and LAB which may enhance the production of metabolites such as antioxidants in the fermented dragon fruit.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP248.14 I61 2008 Call Number. |
| AGROVOC Term: | Hylocereus |
| AGROVOC Term: | Cactaceae |
| AGROVOC Term: | Fermentation |
| AGROVOC Term: | Lactic acid bacteria |
| AGROVOC Term: | Yeasts |
| AGROVOC Term: | Leuconostoc mesenteroides |
| AGROVOC Term: | Biological interaction |
| AGROVOC Term: | Metabolites |
| AGROVOC Term: | Antioxidative compounds |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:15 |
| URI: | http://webagris.upm.edu.my/id/eprint/13177 |
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