Isolation and selection of lactic acid bacteria applied in papaya juice fermentation
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Abstract
This study is to isolate and to select lactic acid bacteria possibly applied in papaya juice fermentation. Seventeen lactic acid bacterial isolates were purified from 7 natural fermented papaya juice samples. Of which, five isolates (DD21, DD41, DD42, DD52 and DD61) can grow well on MRS agar containing 2.0% (v/v) lactic acid. The testing result of papaya juice fermentation at 37ºC in 48 hours showed that DD52 is a good strain in term of acid production and growth (with 8.48 g/L of total acid and 5.78 x 108 CFU/mL of cell concentration) and selected to apply in papaya juice fermentation. Strain DD52 was identified asLactobacillus plantarum with 99% of identity.
Article Details
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Keywords
lactic acid bacteria, papaya, probiotic, Lactobacillus plantarum
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