Microbial Diversity and Organoleptic Properties in Traditionally Fermented Pineapple Beverage Ameliorated with...

The trend of traditionally fermented beverages (TFBs) is gaining importance because of their health benefits and high nutritional value. Post-era of COVID-19 pandemic and increase in consumer awareness on health has taken U-turn for consumption of naturally fermented foods for gut health and immune homeostasis. Consumption of fresh vegetables and fruits is attributed with numerous health benefits. Nevertheless, limited information is available how natural fermentation of fruits can alter the microbial diversity, nutritional value, and distinct flavor. Therefore, we wanted to compare four different samples of TFBs, pineapple without brown sugar (FPC), pineapple amended with brown sugar (FPO), or pineapple amended with brown sugar and blueberry (FPB), or pineapple amended with brown sugar and pomegranate (FPP). The microbial diversity in TFBs after 72 h of fermentation analyzed through Illumina MiSeq (2 × 250) revealed that Firmicutes were predominant over Proteobacteria and Bacteroidetes in bacterial diversity; likewise, Ascomycota was predominant over Basidiomycota in fungal diversity. Most abundant genera of bacteria included Acetobacter, Lactobacillus, Lactococcus, Pediococcus, Gluconobacter, Weissela, Klyuvera, and Enterobacter, and fungi were Naumovozyma, Metschnikowia, Candida, Meyerozyma, and Kazachstania. At the end of fermentation (72 h), physicochemical characteristics of all the four samples revealed pH from 2.91 to 4.64 and Brix degrees lined up below 15 which fall under the category of ready to serve (RTS) beverages. Overall, the findings of this study explain FPB showed better physicochemical and organoleptic properties along with significant diversity of Firmicutes (Lactobacillus and Lactococcus), recommending it as potential fermented beverage.