eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-06-01 14 2 26248 article Mamatha Rani Rangaswamy 1 Pratheepa Velumani 1 Jaganmohan Rangarajan 2 Vincent Hema 3 Vidyalakshmi Rajagopal 1 Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India Department of Food Product Development, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India Department of Food Processing Business Incubation Center, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India The red lady variety of papaya was used for folate production and it was locally available throughout the year. The synthesis of folate involves four favorable microbes. Leuconostoc mesenteroides and Lactobacillus acidophilus both belong to the Lactic Acid Bacteria species. The most prevalent strain of brewer’s and baker’s yeastSaccharomyces cerevisiae, and the probiotic strain Streptococcus thermophiluswere used. Three different concentrations of fruit pulp 10%, 20%, and 30% were used. All-beneficial microorganisms showed increased concentration of folic acid content in fruit pulp, even though Lactobacillus acidophilus showed a higher concentration of folic acid 2.98 mg/kg in 30% of fruit pulp compared to control. There was a significant difference observed in pH value during 24 hours of fermentation study. The initial pH was 4.96 ± 0.010, 4.80 ± 0.011 and 4.73 ± 0.005 and after 6 hours, the pH of Lactobacillus acidophilus gradually increased to 5.09 ± 0.011, 4.96 ± 0.010, and 4.84 ± 0.011 in respective of 10%, 20%, and 30% fruit pulp concentrations. There was a significant difference observed in pH value during the 24 hours of the fermentation study. The functional group changes in the fermented papaya pulp were screened for FTIR analysis. https://www.foodandnutritionjournal.org/volume14number2/enrichment-of-folate-in-the-papaya-carica-papaya-l-var-red-lady-by-using-probiotic-bacteria-as-assessed-by-the-hplc-method-and-its-functional-group-modifications-by-the-ftir/ Folate FTIR HPLC Micro-Organisms Papaya