Application of Microbial Community for Enhancing Nutritional and Appealing Fermented Juice

Abstract

Varieties of long known traditional fermented beverages are developed since their unique delicious and aroma. Additional nutrition value added in fermented drinks revealing their health benefits are especially interesting for the consumers nowadays. In the fermentation process isolated indigenous microbes habituated on the fruit surface as well as inoculated commercial species or niches have been shown for their success in Saccharification process. In this study, the researchers have applied our identified microbial mixtures isolated to be anticipating community starter in sugar production process. In addition, they were aimed to do enhancing nutritional value to the fermented juice. The selective cultures were obtained from fermented banana juice including yeasts Saccharomyces spp. and bacteria Lactobacillus sp., and Bacillus sp., yielding high protein contents, sweet aroma, and organic acids. Moreover, it was observed that weak acidity with pH 3-4 together with high reducing sugar and nutritious protein contents could be detected if particularly prior activated microbes were incubated for at least 10-15 days in fragrant bananas juice and two banana varieties; Naamwa banana (Musa sapientum L.) and lady finger banana. The modified wine fermentation approach of microbe mixtures can considerably use to improve the unique characteristics of wine that are nutritive protein supplementation as well as juice fermentation savour.