Sa'Aid, Nurhazwani (2025) Fermentation Of Dehydrated Fruit Juices By Lactobacillus Spp. With Prebiotic Supplementation As Non-Dairy Functional Beverages. Masters thesis, Perpustakaan Hamzah Sendut.
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Abstract
Fruit juice, derived from edible fruit flesh and unfermented, can be enhanced by fermenting with lactic acid bacteria (gras) to improve health benefits. This study evaluated lactic acid production, growth profile, and cell viability of different lactobacillus spp. In fruit juice fermentation and examined the effects of prebiotics on functional beverage development. In this study, five lactobacillus spp., namely lacticaseibacillus paracasei, lactiplantibacillus plantarum, l. Acidophilus, l. Rhamnosus, and limosilactobacillus reuteri were utilized to ferment five different fruit juices; mango, pineapple, dragon fruit, cranberry and mixed berry juices. Among them, l. Plantarum demonstrated superior growth and viability with comparable lactic acid production and was selected for further study. The impact of inulin and galacto-oligosaccharides (gos) on fermentation was also assessed over 72 hours. Inulin significantly enhanced l. Plantarum growth, especially at 12 hours in mango juice (1.32 ± 0.014) and 24 hours in pineapple juice (0.68 ± 0.003). It also increased lactic acid production, reaching 10.22 ± 0.004 g/l in mango juice compared to 8.66 ± 0.007 g/l in the control.
| Item Type: | Thesis (Masters) |
|---|---|
| Subjects: | T Technology > T Technology (General) > T1-995 Technology(General) |
| Divisions: | Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis |
| Depositing User: | Mr Hasmizar Mansor |
| Date Deposited: | 13 May 2026 02:42 |
| Last Modified: | 13 May 2026 02:42 |
| URI: | http://eprints.usm.my/id/eprint/64187 |
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