Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties

“…A higher reduction in antioxidant activity could be observed in the control sample in comparison to the synbiotic beverage of yacon, which can be due to the production of antioxidant compounds, such as polyphenols, flavonoids, and β-carotenes through lactic fermentation [39]. Different probiotic strains may have different behaviors and strains from the same species may have different metabolisms in the same matrix [41,54]. Thus, the obtained results from this study may be specific to the strain and matrix used.…”

“…However, the decrease in titratable acidity was not reflected in the pH of the formulations on day 28. This could have occurred because of the right buffering of the organic acids in the beverage, avoiding pH altering even with acid profile changes [41,42].…”

“…Furthermore, phenolic compounds are secondary metabolites produced by plants, which can be found in most fruits and have high antioxidant and disease-prevention potential [51]. Since animal products do not exhibit polyphenol content, the obtained formulations showed a commercial advantage over dairy beverages [41,46,51,52].…”