Optimization of Lactic Acid Fermentation of Prickly Pear Extract
2004
Son, M.J. (Keimyung University, Daegu, Republic of Korea) | Lee, S.P. (Keimyung University, Daegu, Republic of Korea), E-mail: splee@kmu.ac.kr
Lactic acid fermentation of prickly pear extract (PPE) was performed by Lactobacillus rhamnosus LS, Lactobacillus bulgaricus, and Lactobacillus brevis. The PPE was pasteurized to eliminate indigenous microorganisms as well as to dissolve the partially insoluble pulp. The PPE fermented without yeast extract by L. rhamnosus LS exhibited 0.57％ acidity and 3.5×10∨8 CFU/mL bacteria count. With the addition of 0.2% edible yeast extract the PPE fermented by L. rhamnosus LS exhibited 1.15％ acidity, 2.7×10∨9 CFU/mL bacteria count and 95.0% retention of red color.
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