Assessment of lactic acid bacteria survivability in Amla, beetroot, date jam by physicochemical, textural, and sensorial means of storage

This investigation favours the possibilities of amla, beetroot and dates as a substrate for the development of probiotic jam by means of lactic acid fermentation. Lactobacillus plantarum BD1, L. plantarum CD1 and L. fermentum BD11 were the microflora that bring alteration in titratable acidity, pH, cell survival and antioxidant potential. In total 30 days, storage examination was carried out for these lacto-fermented and non-fermented jams. These strains flourish well among lacto-fermented jam. Two proportions viz.; Group A, and Group B with 5.88 g/100 ml and 5.96 g/100 ml respectively is least in lactic production in competition with Group C with 6.67 g/100 ml as of probiotic nature. Examination for these cultures after 30 days of cold storage revealed their survivability at low-pH among amla date beetroot jam. Additionally, consortium of probiotic strains (Group C) also has higher antioxidant capacity (71.47 ± 3.57) in reference to Group A, Group B, and control with anti-oxidant capacity i.e., 70.52 ± 3.52, 70.25 ± 3.18, and 64.12 ± 2.47, respectively. Similarly, sensory observations make their way to considerable acceptability extent for these lacto-fermented amla beetroot and dates jam. In nutshell, L. plantarum BD1, L. plantarum CD1 and L. fermentum BD11are the well-set probiotics for fermentation with amla beetroot and dates jam. So, based on the outcomes it could be indicated that undertaken study is a healthy approach using health-promoting fruit jam.