Background and Importance :

     In the process production of guava juice, nearly 30% of the total guava becomes a waste by-product. Guava pulp residue of commercial juicing operations can be made into a tasty, novel and nutritionally enhanced product.

Technology :

     Guava pulp was fermented with the selected food-safe bacterium to enhance nutritionally value of fermented product. The increased nutrition values are essential for human health, and are not found in the unfermented food.

Advantages / Pros :

1. In control conditions, the bacterium produced conjugated linoleic acids.
2. The selected bacterium produced high level of vitamin B12