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EFFECT OF PAPAYA PULP ADDITION ON THE GROWTH OF LACTOBACILLUS ACIDOPHILUS
Author(s) -
KUMAR MUNEESH,
MITAL BRIJ KISHORE,
GARG SATYENDRA KUMAR
Publication year - 1989
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1989.tb00008.x
Subject(s) - lactobacillus acidophilus , skimmed milk , food science , pulp (tooth) , sugar , fermentation , organoleptic , chemistry , flavor , sterilization (economics) , whole milk , probiotic , biology , bacteria , dentistry , medicine , genetics , monetary economics , economics , foreign exchange market , foreign exchange
Effect of papaya pulp addition to skim milk on the growth characteristics of five strains of Lactobacillus acidophilus was investigated. All the strains tested exhibited higher viable counts, shorter generation time, increased acid production, greater sugar utilization and fall in pH upon addition of papaya pulp. The generation time, acid production, sugar utilization and pH values at the end of 18 h fermentation of skim milk by different strains were 150–200 min, 0.29–1.73%, 0.39–2.22 g/100 mL and 3.85–6.10, respectively. The corresponding values for 10% papaya pulp added skim milk blend were 120–143 min, 0.51–1.84%, 0.70–2.79 g/100 mL and 3.70–5.10, respectively. Organoleptic evaluation revealed that papaya pulp addition imparted firmness to the coagulum and thus enhanced the acceptability of the product by eliminating the problem of wheying‐off and improved flavor.