Out of the thirteen probiotic strains procured from different sources or isolated from thecommercially available sachets, seven isolates showed growth in the ready to serve (RTS)mango beverage. Among the seven strains, only three strains, i.e., Lactobacillus helveticusMTCC 5463, L. rhamnosus MTCC 5946 and Saccharomyces boulardii showed significant growthin the mango beverage. These three strains were further evaluated for population build-up,physico-chemical and sensory evaluation parameters in the fermented mango beverage. Basedon the results of sensory scores, minimum threshold population required for classification asprobioticated beverage and physico-chemical characteristics, L. helveticus was used forprobiotication of the RTS mango beverage. Mango beverage fermented with L. helveticus MTCC5463 showed an average score of 7.34 on a hedonic scale of 9 for overall acceptability, had anacidity of 0.29%, sugar concentration of 7.6% and pH of 4.4. Probioticated mango beveragealso had about 20 and 13% higher phenolics and flavonoids, respectively, compared touninoculated RTS mango beverage. This study has shown that the RTS mango beverageinoculated with L. helveticus MTCC 5463 has potential for developing probioticated mangobeverage.
The Physico-chemical Characteristics of Municipal Solid Wastes from Four Different Sources in Daegu City
