Probiotic Fermentation of Durian Pulp

Abstract

Six commercial probiotic strains were used in this study to ferment durian pulp. Four strains were used from the genus Lactobacillus, namely: L. casei L26, L. casei LPC-37, L. acidophilus L10 and L. rhamnosus HN001. Two strains were used from the genus Bifidobacterium, namely: B. animalis subsp. lactis B94, and B. animalis subsp. lactis HN019. The objective was to evaluate their potential for producing novel probiotic durian beverages with enhanced health properties. The monocultures of L. casei L26 and B. animalis subsp. lactis B94 had the best survivability at 30?C storage in their respective genus. Co-culturing L. casei L26 with yeast Williopsis saturnus NCYC22 improved the survivability of L. casei L26, as well as the aroma profile of the fermented durian. The early death of W. saturnus NCYC22 resulted in no significant differences between the co-culture of B. animalis subsp. lactis B94 with W. saturnus NCYC22 and the monoculture.