International Journal of Biochemistry Research & Review

Aims: Production of probiotic soursop juice and determination of properties of the juice samples for 3 weeks of storage at 4°C.

Study Design: To determine the properties of soursop juice produced using Pediococcus pentosaceus LBF2 as starter culture.

Place and Duration of Study: Department of Microbiology, University of Ibadan, Ibadan, Oyo state, Nigeria between July to December 2016.

Methodology: Production of soursop juice using Pediococcus pentosaceus LBF2 as probiotic starter and determination of viability of the starter, physicochemical, nutritional and organoleptic properties of the samples kept at 4°C for 3 weeks was determined. The soursop juice with     probiotic starter was labeled Psop and the soursop juice without the probiotic starter was         labeled Pcont.

Results: The probiotic strain was viable in the samples during storage (1.57×10⁷ CFU/mL – 7.9×10⁷CFU/mL) and the highest viability (1.85×10⁷CFU/mL) was recorded at 2 weeks of storage. The lactic acid content of the probioticated samples ranged from 1621.44 - 2450.176 mg/l during storage. There was a general reduction in the pH of the probioticated samples. The Total Soluble Solid of the Psop and Pcont samples ranged from 15 – 6.0 and 13.5 - 8.0.

The samples were acceptable and strongly liked in terms of sensory attributes in the 1^st and 2^nd week of storage. The Pcont samples were extremely disliked in the 4^th week of storage. The crude protein, crude fat, crude fiber of the samples ranged from 0.58^b - 0.65^a%, 0.04^c – 0.07^a% and 0.48^c-1.91^a%. The highest crude protein was recorded at week 2 and 3 of storage. There was a general reduction in the crude fat, crude fiber and carbohydrate content during storage.

Conclusion: In conclusion the probioticated samples had a longer shelf-life, contain viable probiotic candidate, strongly acceptable with good nutritional composition which can confer a strong health beneficial effect on the consumer.