Fermentation of Garcinia Indica (Kokum) Fruit...

Fermentation of Garcinia Indica (Kokum) Fruit Juice by Probiotic Lactic Acid Bacteria

Author Name : Gopa Sarma

ABSTRACT The nutritional value of particular food depends on its digestibility and its content of essential nutrients, which may be improved by fermentation. The fermentation process and the nutritive value of food is increased by improving nutrient density or increasing the bioavailability of the nutrients. Lactic acid fermentation leads to decrease in the level of some non-digestible sugars, which reduces side effects such as flatulence and abdominal distension. Fermentations increases the content or availability of vitamins such as thiamine, riboflavin, niacin or folic acid have profound direct effects on the health of the consumers. It is also shown that lactic acid fermentation increases utilization of iron from food by breakaway of inorganic iron from complex substances under influence of vitamin C. Fermented foods are a great source of some important vitamins and minerals. Compared to those processed by alternative methodsVitamin C is better preserved in lactic acid fermented vegetable products. Fermented food may reduce serum cholesterol concentration by reducing the intestinal absorption of dietary and endogenous cholesterol or inhibiting cholesterol synthesis in liver[20].The aim of this work was to study non-dairy food substance (Garcinia indica fruit juice) processed by lactic acid fermentation for application as Probiotics