METHOD FOR PRODUCING READYTO-DRINK LACTIC ACID BACTERIA (LAB)-FERMENTED BIGNAY [Antidesma bunius (Linn.) Spreng.] JUICE AND PRODUCTS THEREOF

Abstract

The present utility model relates to a fermented beverage from the bignay juice through lactic acid fermentation with the use of lactic acid bacteria (LAB), Lactiplantibacillus plantarum BIOTECH 1223, as starter culture. Bignay were prepared before the addition of the homogenized inoculum and then subjected to fermentation. After 48 hours of fermentation, the process is halted by pasteurizing the fermented juice to inactivate the viable LAB. The fermentation process enhances the bioactivity of the bignay juice, improving its antioxidant properties, making it a functional beverage with added health advantages.