Physico Chemical Parameters of Muskmelon Juice Enriched with Probiotic Lactic Acid Bacteria

The spoilage of muskmelons was rapid due to early maturity the fruits after immediate harvest before consumption. To minimise postharvest losses, especially in horticultural crops, food processing and value addition produce plays lot role losses can be minimised. Keeping view, experiment planned prepare muskmelon fruit juice fortified with four different species lactic acid bacteria viz., Lactiplantibacillus plantarum subsp. MTCC 9511, Lactobacillus acidophilus 10307, delbrueckii lactis casei 1423. survivability lactobacilli physicochemical parameters were studied during fermentation juice. Drop pH levels from initial recorded all samples incubated at two temperatures (30°C 37°C) more than 72 hours. But titratable acidity increased 37°C). containing 9511 (T4) lower maximum acidity, total phenolic content viable cells compared other lactobacilli. Sensory evaluation conducted randomly for no significant difference observed.