Optimization of Lactic Acid Fermentation of Prickly Pear Extract

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Lactic acid fermentation of prickly pear extract (PPE) was performed by Lactobacillus rhamnosus LS, Lactobacillus bulgaricus, and Lactobacillus brevis. The PPE was pasteurized to eliminate indigenous microorganisms as well as to dissolve the partially insoluble pulp. The PPE fermented without yeast extract by L. rhamnosus LS exhibited 0.57% acidity and 3.5×10^8 CFU/mL bacteria count. With the addition of 0.2% edible yeast extract the PPE fermented by L. rhamnosus LS exhibited 1.15% acidity, 2.7×10^9 CFU/mL bacteria count and 95.0% retention of red color. When 5% fructose syrup was added, the PPE fermented by L. rhamnosus LS had 1.09% acidity, 6.5×10^8 CFU/mL, and 97.7% retention of red color. With 1～3% (w/v) concentrations of starter, the PPE fermented by L. bulgaricus and L. brevis showed 0.97% and 0.65% acidities, respectively. The viable cell counts from L. rhamnosus LS fermentation were higher compared with those of other LAB. During cold storage at 4℃, the viable cell count was well maintained for 3 weeks, but then rapidly decreased. The red pigment was highly stable during cold storage for 4 weeks. The pasteurized PPE fortified with 5% fructose syrup, 0.2% yeast extract, and 0.05% CaCO₃ was successfully fermented by inoculating with 3% LAB and incubating at 30℃ for 2 days. Both viable cell counts and the red color of the fermented PPE were well maintained during cold storage for 3 weeks.