Comparative of fermentation in red and yellow watermelon juice by lactic acid bacteria

Red and yellow watermelon were evaluated as a substrate for production of probiotic watermelon juice by three strains of lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum). Microbial population, pH, titrable acidity and total soluble solids (Brix) were carried out during fermentation. All bacteria were grown well in both fruit juices and produced lactic acid. The amount of pH reduced and titrable acidity increased during fermentation but L.plantarumcould not grew as well as other strains in yellow watermelon juice. All bacteria were reached to maximum amount after 12 hours of fermentation. Brix was decreased slightly. Both fruit juices was proved to be a suitable media for production of a fermented probiotic drink.

Keywords:

Probiotic , Lactic acid bacteria , Fermented , Watermelon