Growth of Lactobacillus plantarum BS25 on Varying Volume Ratio of Mango and Milk and Incubation Temperature

Abstract

There is an increased interest in the development of commercially available functional food to address lifestyle associated diseases. The known health-promoting characteristic of Lactobacillus plantarum BS25 and mango was investigated as a potential candidate. This study aims to determine the volume ratio of mango and milk incubated at varying storage temperature that will allow maximum growth of L. plantarum BS25. The viable cell count, pH and percent titratable acidity (%TTA) of the varying volume ratio of mango and milk, 100% milk, 75%-25% (milk-mango), 50%-50% (milk-mango), 25%- 75% (milk-mango) and 100% mango, inoculated with L. plantarum BS25 stored at 4°C and ambient temperature were monitored regularly for four weeks. Results showed that 100% milk, 75%-25% (milk-mango), 50%-50% (milk-mango) and 25%-75% (milk-mango) maintained the probiotic population at >106cfu/ml for 33 days at 4°C and 23 days at ambient temperature. The %TTA of all varying volume ratio of mango and milk significantly increased while the pH of the varying volume ratio of mango and milk was maintained at the range of 3.3 to 8. The results of this study shows that 100% milk and 75%-25% (milk-mango) stored at 4°C is the best combination that allows the maximum growth of L. plantarum BS25.