Isolation of Probiotics from Fermentation of Dragon Fruit Juice: A Review

Author(s)	Ms. Ramya Gangolli, Chandra M
Country	India
Abstract	Dragon fruit (Hylocereus spp.) has gained scientific and industrial interest due to its rich phytochemical profile, vibrant color, and suitability as a fermentation substrate for lactic acid bacteria (LAB). Fermentation of dragon fruit juice promotes the growth of beneficial microorganisms, particularly Lactobacillus, Pediococcus, and Leuconostoc species, which exhibit probiotic potential. This review summarizes the nutritional composition of dragon fruit, microbial ecology during spontaneous fermentation, methods for isolating and characterizing probiotic strains, and their functional health attributes. The article also highlights challenges and future research opportunities in developing dragon-fruit–derived probiotic beverages and nutraceuticals.
Keywords	Dragon fruit (Hylocereus spp.), Probiotics, Lactic acid bacteria (LAB), Fermentation, Microbial ecology, Lactobacillus, Pediococcus, Leuconostoc
Field	Biology > Genetics / Molecular
Published In	Volume 8, Issue 4, July-August 2026
Published On	2026-07-04

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