Molecular Characterization and Comparative Evaluation of the Microbiological, Sensory Characterization of Spontaneously, Mono and Coculture Fermented Soursop Beverages

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dc.contributor.authorOlatunji Abiodun AYODELE
dc.date.accessioned2026-09-18T12:20:43Z
dc.date.available2026-09-18T12:20:43Z
dc.date.issued2025-12
dc.description.abstractSoursop is a nutrient-dense tropical fruit rich in bioactive compounds, with prebiotic characteristics yet its commercial potential is limited because of short shelf life and underutilization. This study aimed at developing fermented soursop beverage using selected starter cultures regarded as safe among microbes indigenous to the fruit in mono and mixed- cultures under controlled environmental condition in order to expand its usefulness to human. Microbial and nutritional value of spontaneously fermented soursop juice was done at 24- hour interval for 120 hours using standard methods. Among isolated microbes were Kurtzmaniella quercitrusa and Leuconostoc mesenteroides that met starter attributes and were used for fermentation of the extracted juice from fruit. Nutritional value of recovered beverages was compared with that of spontaneously fermented juice and sensory evaluation was conducted on starter fermented beverages using a 5-point hedonic scale to measure general acceptability. Peak microbial count was at 48 and 72 hours. Significant differences were observed on some parameters tested among recovered beverage and controls, specifically in crude proteins, vitamins, Zinc and Magnesium contents with co-cultured fermentation beverage having the best attributes and being more acceptable. All starter fermented beverages had considerably improved aroma, titratable acidity, lactic acid and\ ethanol contents also increased to acceptable level, so also mineral contents. Findings confirmed the effectiveness of mixed-culture fermentation in enhancing the nutritional stability, palatability, and functional quality of fermented foods. Resulting beverage shows potential as a probiotic-rich non-dairy beverage suitable for health-conscious consumers and those with lactose intolerance. Keywords: Soursop, Starter, Leuconostoc mesenteroides, Kurtzmaniella quercitrusa, Functional beverage, Sensory evaluation. Word Count: 242
dc.identifier.citationKate Turabian
dc.identifier.otherM.sc
dc.identifier.urihttps://repository.lcu.edu.ng/handle/123456789/1515
dc.language.isoen
dc.publisherLead City University, Ibadan
dc.relation.ispartofseriesM.sc
dc.subjectSoursop
dc.subjectStarter
dc.subjectLeuconostoc mesenteroides
dc.subjectKurtzmaniella quercitrusa
dc.subjectFunctional beverage
dc.subjectSensory evaluation.
dc.titleMolecular Characterization and Comparative Evaluation of the Microbiological, Sensory Characterization of Spontaneously, Mono and Coculture Fermented Soursop Beverages
dc.typeThesis

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