Lactobacillus enriched intermediate-moisture fruit products

• Main Authors: Wirjantoro T., Phianmongkhol A., Rongkom H.
• Format: Article
• Published: Chiang Mai University 2015
• Subjects: Multidisciplinary
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929307248&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39233
• Institution: Chiang Mai University

This study fortified partially-dried apple and cantaloupe with Lactobacillus spp. by employing vacuum impregnation and vacuum drying techniques using impregnation media of sucrose solution and whole milk and two species of Lactobacillus, Lactobacillus acidophilus and Lactobacillus casei. The lightness, firmness and moisture content of the lactobacilli-impregnated fruits were depended on the type of fruit and impregnation solution. The species of Lactobacillus did not produce any significant effect on the fruit microbial property. The final apple and cantaloupe products contained lactobacilli numbers exceeding 10⁹ cfu/g sample. Scanning electron micrographs of the intermediate-moisture apple and cantaloupe clearly demonstrated that the L. acidophilus cells were impregnated in the apple and cantaloupe tissues.