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• Assessment of Probiotic Potential Characteristics Lactobacillus plantarumand Preliminary Application in the Production of Guava Juice

  Nguyen Thi Lam Doan, Nguyen Thi Thanh Thuy

  Date Received: 27-03-2021 / Date Accepted: 04-05-2021

   Abstract PDF (VIETNAMESE)

  Probiotic beverage products derived from plants are increasingly interested in research. Guava is a fruit with high fiber, vitamin C content and contains many active antioxidants that are good for health. Lactobacillus plantarumis a safe lactic acid bacterium, widely used in food fermentation. This study aimed to evaluate probiotic potential of Lactobacillus plantarumstrains. By measuring OD620nm, applying the agar punching method on the medium with the corresponding substrate supplementation, the diffusion on agar plates method. L. plantarumDH 7.12 was determined with good probiotic properties such as low stomach pH tolerance, bile salt tolerance, generate all 3 extracellular enzymes (amylase, protease, cellulase), antagonist to pathogensEcoliand Salmonella. When L. plantarumDH 7.12 was added into guava juice with cell concentration 108 CFU/ml. The product was assured of organoleptic quality and the remaining amount of probiotic bacteria reached 107 CFU/ml after 28 days of storage at a temperature 5 ± 1C