EFFECT OF BACILLUSCLAUSII THE PINEAPPLE PROBIOTIC BEVERAGE ON THE BASIS OF PHYSICO-CHEMICAL, SHELF-LIFE STABILITY AND ANTIMICROBIAL ANALYSIS

The pineapple (Ananascomosus) is the worlds second-most-produced tropical fruit, with roughly 25.8 million tonnes planted in 2017. Pineapple and pineapple products are well-known for their fragrance and flavour.The probiotic starting culture was Bacillusclausii bacterium. The studys vision is to develop a probiotic-rich fermented beverage made from whole pineapple juice, specifically for lactose intolerant persons, and to characterise it in terms of nutritional properties, storage stability, and antibacterial activity.The mixture was fermented with probiotics for 48 hours at 37°C. The shelf-life of the blend was tested using acidity, pH, nutritional and probiotic cell viability, and antibacterial activity.According to the findings, the probiotic pineapple beverage can be stored at 4 °C for 28 days with adequate acceptability and shelf life. The viable probiotic cell counts in the beverage after 14 days were 2.9*10 CFU/mL and 2.2*10 CFU/mL, respectively.In comparison to Vancomycin and Ampicillin, fermented probiotic pineapple beverage demonstrated effective antibacterial action against diarrheal infecting pathogens S.aureus.and S.flexneri. This study found that pineapple juice can be utilized as a probiotic beverage for diarrhea sufferers, and that it may have good functional and nutritional benefits for human consumption and also suggests that it may have a beneficial health effect on malnourished children in underdeveloped nations.