OPTIMIZATION OF PINEAPPLE JUICE FERMENTATION USING AGRO-WASTES DERIVED LACTIC ACID BACTERIA
Abstract
This study investigated the fermentation of pineapple juice using Lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus plantarum) isolated from agro-wastes. The plate count ranged from 1.5 x 102 to 1.0 x 104. Morphological and biochemical characterization confirmed the probiotic potential of the isolates. Fermented juice shows notable decrease in pH from 3.27–3.47 to 2.16–2.25 after fermentation period and a temperature reduction from ~31 °C to ~26 °C, reflecting active microbial metabolism and lactic acid production. Proximate analysis showed high moisture (83.5 %), moderate protein (2.72 %) and fiber (3.04 %), low fat (1.22 %), ash (1.90 %), and carbohydrate content of 7.62 %. Physicochemical analysis revealed titratable acidity of 0.40 %, total soluble solids of 4.8 °Brix, and ascorbic acid content of 14.8 mg/100 mL, indicating retention of key nutrients. These results demonstrate that agro-wastes-derived LAB can effectively optimize pineapple juice fermentation, improving nutritional quality, microbial safety, and functional properties. The study highlights the potential of valorizing agro-industrial residues for sustainable production of probiotic fruit-based beverages.
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