PARKIA SPECIOSA FRUIT WATER EXTRACT AS LACTOBACILLUS GROWTH ENHANCER TO FORM FORTIFIED YOGURT

Sangita Debnath, Supriya Debnath, Reshmi Chowdhury, Akankha Paul, Debjani Bhowmik, Manash C. Das*

ABSTRACT

Lactobacillus also known as lactic acid bacteria plays significant role in the fermentation of milk to produce yogurt. This fermentation process requires 18 to 24 hrs. In the present work we have tried to reduce the time for fermentation through fortification with natural flavonoid. We have selected Parkia speciosa fruit as source of natural flavonoid and prepared watyer extract of fruits. When Parkia speciosa fruit extract powder was incorporated into the culture media, it acted as a natural flavonoid mediated growth enhancer and supported stronger growth of Lactobacillus. Increased turbidity in broth and more rapid acid production indicated that Parkia speciosa fruit extract powder stimulates bacterial multiplication, metabolic activity and motility of the bacteria. Overall, the study demonstrates that Parkia speciosa fruit water extract powder acts as a beneficial growth promoter along with source of flavonoid as potential anti-oxidant. These findings suggest potential applications of Parkia speciosa as a natural flavone source supporting fortified growth of beneficial bacteria in fermented food industry and probiotic formulation manufacturing.

Keywords: Lactobacillus, Yogurt, Colony forming unit (CFU), Parkia speciosa, Water extract, Bacterial growth.