ABSTRACT: Injured/spoiled fruits like Banana, Orange, Grapes and Pomegranates were collected locally from fruit market. Prosopis juliflora pods were collected from university campus and all the fruit substrates were dried in a hot air oven at 60 0C for 8 hours. The amount of Tannin (Catechin) present in different fruit substrates were estimated by standard AOAC method. Tannins acting as anti nutrients were detoxified by using 5% Ca (OH)2 method. 100 g of each detoxified and non detoxified fruit substrate were boiled in 1 liter distilled water to obtain 10 per cent fruit extract followed by centrifugation at 5000 rpm for 5 minutes to remove sediments and impurities. 100 ml of each fruit extract medium was taken into 250 ml conical flask, sterilized by autoclaving and inoculated with 1 per cent probiotic yeast Saccharomyces cerevisiae (OBV9) and incubated. After incubation, optical density (OD660) and cell packs were determined. Based on the yield of yeast, availability of substrates and cost, among all the fruit extracts Prosopis juliflora was selected for further studies.
Key words: Tannins, detoxification, fruit extracts, probiotic yeast.