Year: 2017 | Month: June | Volume 7 | Issue 1
Salt Tolerant Microorganisms in Fermented Raw Jackfruit and Standardization of a Method for Improved Preservation
Abstract:
People in the south-west coast of India preserve raw jackfruit kernels in the brine solution by natural fermentation. Traditionally, high salt concentration brine is utilized to maintain texture and avoid contamination; the product is then, stored and consumed until the next fruiting season. Study was conducted to identify salt-tolerant microbiota in traditionally fermented jackfruit. Given priority to the texture, taste and odour of the fermented kernels, attempt was made to prevent excess use of salt by standardizing brine solution and at the same time inhibiting undesirable yeasts and moulds in the fermented product. Study revealed the presence of salt tolerant lactic acid bacteria, Leuconostoc and Lactobacillus spp. and yeasts belonging to genera Saccharomyces and Geotrichum. Population of moulds and yeasts reduced significantly at 12 % salt concentration compared to 5 % and 10 %. Texture, odour and overall acceptability of the fermented kernels were recorded as the best at 12 % brine solution though it revealed saltish taste.
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