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Fermentation Of Dehydrated Fruit Juices By Lactobacillus Spp. With Prebiotic Supplementation As Non-Dairy Functional Beverages

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dc.contributor.authorSa'Aid, Nurhazwani
dc.date.accessioned2026-05-13T02:53:48Z
dc.date.available2026-05-13T02:53:48Z
dc.date.issued2025-03
dc.description.abstractFruit juice, derived from edible fruit flesh and unfermented, can be enhanced by fermenting with lactic acid bacteria (gras) to improve health benefits. This study evaluated lactic acid production, growth profile, and cell viability of different lactobacillus spp. In fruit juice fermentation and examined the effects of prebiotics on functional beverage development. In this study, five lactobacillus spp., namely lacticaseibacillus paracasei, lactiplantibacillus plantarum, l. Acidophilus, l. Rhamnosus, and limosilactobacillus reuteri were utilized to ferment five different fruit juices; mango, pineapple, dragon fruit, cranberry and mixed berry juices. Among them, l. Plantarum demonstrated superior growth and viability with comparable lactic acid production and was selected for further study. The impact of inulin and galacto-oligosaccharides (gos) on fermentation was also assessed over 72 hours. Inulin significantly enhanced l. Plantarum growth, especially at 12 hours in mango juice (1.32 ± 0.014) and 24 hours in pineapple juice (0.68 ± 0.003). It also increased lactic acid production, reaching 10.22 ± 0.004 g/l in mango juice compared to 8.66 ± 0.007 g/l in the control.
dc.identifier.urihttps://erepo.usm.my/handle/123456789/24208
dc.language.isoen
dc.subjectFunctional foods
dc.titleFermentation Of Dehydrated Fruit Juices By Lactobacillus Spp. With Prebiotic Supplementation As Non-Dairy Functional Beverages
dc.typeResource Types::text::thesis::master thesis
dspace.entity.typePublication
oairecerif.author.affiliationUniversiti Sains Malaysia
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