PJB-2020-248
VIABILITY OF STARTER CULTURE BEFORE AND AFTER FREEZE DRYING IN POMEGRANATE JUICE
Rita Narayanan
Abstract
The purpose of this research was to study the viability of starter culture in pomegranate juice before and after freeze drying. Two types of probiotic dietary adjuncts each with a combination of 50% pomegranate juice and skim milk was fermented with 1% of starter culture (Lactobacillus plantarum and Lactobacillus casei) and freeze-dried. The ability of the freeze-dried strains was evaluated through the determination of the cell count over 24 h on MRS broth. Survival of the starter organisms before and after freeze drying process at 37° C and during a 7 days, 15 days, 30 days and 90 days of storage under refrigeration conditions was examined.A higher percent of survival was noted in 7 days for both the starter organisms in skim milk (control) and fermented combination of pomegranate juice and skim milk .Results indicated that 2 log reductions in viability of starter organisms in fermented dairy and pomegranate juice was observed before and after freeze-drying of 90 days storage period. This study, so that fermented dairy and pomegranate juice also maintained a viability of starter culture.
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