Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria
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Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria and Bifidobacteria Damla Güney 1 & Mine Güngörmüşler 1,2 Accepted: 20 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract As being a rapidly developing area, the production of nondairy-based functional beverages continues to accelerate considerably. In the present study, the probiotification of a mixture of the juices of Jerusalem artichoke, pineapple, pumpkin, spinach, and cucumber has been utilized for the development of probiotic fruit-vegetable juice. Lactic acid fermentation was comparatively performed by Lactobacillus acidophilus DSM13241, Lacticaseibacillus paracasei subsp. paracasei ATCC 55544, Lacticaseibacillus rhamnosus ATCC53103, Lactiplantibacillus plantarum DSMZ 20174, and Bifidobacterium animalis subsp. lactis BB-12 at 37 °C for 24 h. Following, the fermented products were kept at 8 °C for 45 days, and viability of the strains were tested during the storage period, which refers 15th, 30th, and 45th days. During fermentation, the number of viable probiotic cells increased up to 9.42 log CFU/mL. Consequently, at the end of storage, all strains exhibited an acceptable amount of viability along with L. rhamnosus ATCC 53103 with the highest value reaching 9.30 log CFU/mL. The beverage was successfully scaled up in a bioreactor followed by a sensory evaluation. Statistical analysis revealed that there is a significant difference (p < 0.05) on how much the product was enjoyed between all tested samples with an average score of 3.8 out of 7.0. Thus, flavor and consumer acceptability of the beverage was improved with the addition of 30% of apple juice. The results affirm that the proposed novel fermented mixture of Jerusalem artichoke, pineapple, pumpkin, spinach, and cucumber stands as a promising functional product to be placed in the beverage market. Keywords Probiotic . Nondairy . Fermented beverage . Functional foods . Lacticaseibacillus rhamnosus ATCC 53103
Introduction Globally, there is an increasing demand for functional foods that provide nutritional benefits and positive health effects on the human body. A good example is fermented fruit-vegetable juices preferably fortified with pre- or probiotics [1, 2]. In 2001, the World Health Organization (WHO) explained that probiotics are living microorganisms, mainly bacteria and a few yeast strains, that, when administered in adequate amounts, supply health benefits to the host [3]. Thus, a minimum of 6 log CFU/mL should be provided in a food product while being consumed [4, 5]. * Mine Güngörmüşler [email protected] 1
Department of Food Engineering, Izmir University of Economics, Sakarya Caddesi No: 156, 35330 Balçova/Izmir, Turkey
2
Department of Genetics and Bioengineering, Izmir University of Economics, 35330 Balçova/Izmir, Turkey
Consuming goods supplemented with probiotics may prevent various disorders, such as diarrhea caused by certain pathogenic bacteria and viruses, inflam
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