Averrhoa bilimbi fruit filtrate as the source and growth medium for lactic acid bacteria

Abstract

Abstract The study aimed to investigate the potential of Averrhoa bilimbi fruit filtrate as the source and growth medium for lactic acid bacteria (LAB). The ripe A. bilimbi fruit was thoroughly washed, drained, blended and filtered using cheesecloth. The fresh filtratewas stored in the freezer and used as control (T0). Another fruit filtrate was placed in an anaerobic jar and spontaneously incubated at room temperature (±25°C) for 4 days (T1). The rest of the filtrate was put in an anaerobic jar, added (1 g/100 mL) with shrimp paste (as a source of LAB) and incubated at room temperature for 4 days (T2). The number of LAB, pH values and antioxidant activity of the fruit filtrates were then determined. Results showed that fresh filtrate of A. bilimbi fruit contained substantial numbers of LAB (6.69 log cfu/mL), and after 4 days of spontaneous-anaerobic incubation the numbers of LAB increased significantly (25.2 log cfu/mL). The addition of shrimp paste further increased the LAB populations (30.4 log cfu/mL) in the incubated-fruit filtrate. pH values were substantially lower in T2 than that in T0 and T1. The antioxidant activity (percentage of inhibition of 1,1-Diphenyl-2-picryl Hidrazil [DPPH]) did not differ among the groups. In conclusion, the ripe A. bilimbi fruit could be a good source and growth medium for LAB.