Abstract:
This study was carried out to develop safe probiotic fermented banana beverages. Different types of banana were peeled, 10% pulp was blended, cooked, cooled to room temperature, and malted rice flour was added and mixed well to obtain the beverage. Moreover, 10% skim milk was prepared to obtain the re-constituted skim milk. Beverages were sterilized (121ºC for 15 minutes), cooled (37ºC), and inoculated with 3% active Bifidobacterium longum BB 536 culture followed by incubation at 37 º C for 48 hours to obtain the fermented beverage. Fermented samples were drawn for analysis of Bifidobacterium viable cells, pH, TSS, moisture content, and microbiological safety. Bifidobacterium longum BB536 significantly (p < 0.5) increased by fermentation continuation in all beverages as compare to strain essential levels at the beginning of fermentation. The viable number of strain BB 536 at maximum growth was more than 6 log CFU/ml (the number required to fulfill probiotics product) in all fermented beverages; except ripe banana beverage and that may be due to its high starch content as compared with medium over ripe and over ripe banana. On the other hand, TSS significantly (0<-0.5) decreased due to metabolic activity of strain BB 536 and break down of some macro-components. During growth acids produced and that result in significant (0<-0.5) decreased of pH. While moisture significantly (0<-0.5) decreased by increase in strain biomass. Yeast and Mould, Fecal Streptococcus, Staphylococcus Aurous, and E. coli, were not found in all strain BB 536 fermented beverages. Moreover, salmonella was not detected in any of the fermented beverages. The absence of these pathogenic bacteria is due to the bifidogenic effect of strain BB 536. Therefore, formulation of safe strain BB 536 fermented banana beverage is successful.
