Journal of Pure and Applied MicrobiologyVol. 9 No. 1

Microbial Growth on Fermented Kokum Juice by Different Yeast and Lactic Acid Bacterial Strains

B. Latha1, B.D. Narotham Prasad2, M.E. Shilpa3, A.C. Somanatha4 and K.B. Munishamanna5

1,2,3Department of Agricultural Microbiology UAS, GKVK, Bangalore, India. 4Senior Research Fellow, RIOF, UAS, GKVK, Bangalore, India. 5AICRP on Post Harvest Technology scheme, UAS, GKVK, Bangalore, India.

Received on 06 November 2014 and accepted on 24 December 2014



Kokum (Garcinia indica Choisy) is underutilized fruits are grow which are known for their therapeutic and enhanced nutritive value and ferment the kokum juice by different yeast and lactic acid bacterial strains. Most of the fruit juices have wholesome therapeutic effect and are consumed as refreshing drinks. Because of their acid flavour, attractive and appealing color, they are welcome addition to the table. Commonly used fruits for making juice are orange, grape, pomegranate, melon, mango etc. and vegetables such as carrot, beetroot and cucumber etc. The highest yeast population was recorded in kokum juice fermented by yeast strain UCD 522 (1.80 x 103) and LAB strain MTCC 1750 (1.8 x 103) followed by MTCC 6161(1.5 x 103). UCD 522 and LAB strain MTCC 6161 performed better for fermentation of kokum juice. Kokum fruits / kokum rind can be used as raw material for production of fermented kokum beverage through yeast and lactic acid fermentation.

Keywords : Kokum, YEPDA, MRS, yeast, lactic acid Bacteria, Fermentation.