Assess the viability of Lactobacillus casei in fermented lemon pulp marmalade

In this study, for production of probiotic fermented lemon pulpMarmalade , lemon pulp
MarmaladeWas produced by using of 50% lemon pulp and 50% sugar. Adding gelatin, sweet whey powder, and dried milk (2, 5, and 10 grams, respectively) to the pulp and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, Lactobacillus casei was inoculated at bacterial concentrationsof 107, 108, 109, and 1010cfu/ml, the fermentation process took place at 37˚C for 48 hours, and the mixture was evaluated for a 28-day period .Factors such as pH, acidity , reducing sugars and viability of probiotic bacteria properties were studied during this period.Data analysis was conducted using a completely randomized design in a 2 factorial 4 levels of density of bacteria(107, 108, 109, and 1010) cfu/ml and factor holding time in five levels (28 days)
along with control, with three repeats done. During fermentation while the pH value decreased and the amount of acid increased, During fermentation, a number of probiotic bacteria survived in all of the treatments after fermentation because of the use of sugar and due to the presence of nutrients in the marmalade, The superior treatment T3, with the bacterial concentration of 103cfu/ml, reached the standard limit set by the Food and Drug Administration after the marmalade was kept for four weeks. In all, results of this research showed fermented probiotic lemon pulp marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.