Development of canned fermented mangoes and fermented mango nectar: technology, physicochemical characteristic and microbiological quality

Abstract

The aim of this study was to improve the physicochemical and microbiological quality of canned mangoes and mango nectar through controlled lactic acid fermentation. Three isolates of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum et Pediococcus acidilactici) were used in monoculture to develop canned fermented mangoes and fermented mango nectar. Standardised methods have been used to evaluate the physicochemical and microbiological characteristics of the developed products. Results show that the mineral contents have increased in the canned fermented mango. The levels of dry matter (DM) in calcium, magnesium, potassium and sodium were 0.38 mg/g, 0.21 mg/g, 5.10 mg/g and 0.44 mg/g respectively for canned fermented with L. fermentum LOr2j isolate, 0.18 mg/g, 0.16 mg/g, 3.07 mg/g and 0.31 mg/g for control canned. The analyses for total mesophilic flora, enterococci, yeasts and moulds and lactic acid bacteria in fermented canned and nectars revealed that samples are germ-free. The fermentation of the canned mangoes and mango nectar with suitable lactic acid bacteria allow development of new products with good physicochemical and hygienic quality.