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VIABILITY OF LACTIC ACID BACTERIA ( L. acidophilus) IN PROBIOTIC READY TO DRINK JUICES
Abstract
Probiotics are consumed in dairy based goods, however, given the rise in various diet types, non-dairy alternatives, such as inoculating fruit juices with probiotics were studied for substitute. Lactobacillus acidophilus is a probiotic strain exerting a number of human health benefits. Therefore, the objective of this study was to determine the viability of Lactobacillus acidophilus in different non-dairy substrate to produce a Probiotic Ready to drink (RTD) juice blend made of malunggay, pineapple and mango over 24 hours of fermentation and 21 days of refrigerated storage. The secondary objective was to determine the sensory parameters using 9-point Hedonic scale and physicochemical properties of probiotic RTD Juice Blend in terms of pH, TSS and total acidity. All of the probiotic RTD Juice Blend samples achieved a mean viable count of at least 10 6 CFU/mL during 24 hours of fermentation and 21 days of refrigerated storage. According to the sensory evaluation, which evaluated samples according to color, aroma, taste and overall acceptability, probiotic RTD juice blend with malunggay-pineapple-mango blend proved to have the highest score for all characteristics with pH of 4.62, TSS of 13.47 OBx and total acidity of 0.47%. The pH and TSS decreases with time while acidity increases. This condition is good for the production of microbes because low pH can decrease the microbes’ production rate. This environment may enable LAB to successfully pass the pH of the stomach and bind in the gut of the host which is needed for successful colonization and propagation for expression of its health-promoting effects. Therefore, this study indicated a potential for probiotic fruit juices as a valid alternative to dairy based probiotic products.
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References
Mengesha Yizengaw, Tebeje Alemu, Tilahun Belay. A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera. International Journal of Food Science. Vol. 2022:1–10. 2022. Hindawi Limited. [Cross Ref]