Biochemical, Microbiological and Organoleptic Properties of Probiotic Pineapple Juice Developed by Lactic Acid Bacteria

Abstract

An experiment was undertaken to determine the suitability of pineapple juices as raw materials for the production of fermented probiotic juice by two lactic acid bacteria, Lactobacillus plantarum and Lactobacillus fermentum. Three probiotic juice samples inoculated with L. plantarum (S-2), L. fermentum (S-3) and with both L. plantarum and L. fermentum (S-4) were compared with that of control sample (S-1) where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 48 h. Then the juice samples were stored at 4 °C and studied the change in their physicochemical properties at day 0, 7, 14 and 21. Both L. plantarum and L. fermentum were able to withstand and utilize fruit juices for their cell synthesis as indicated by a decrease in fruit sugar and an increase in acidity. Although the lactic cultures in fermented probiotic juices gradually lost their viability, the viable cell counts of these strains remained at 107 CFU/100 mL after 14 days in cold storage. From sensory evaluation, the juice sample prepared with L. plantarum exhibits the best result during storage time. Hence, pineapple juice might be used as a suitable medium for the production of a healthy probiotic beverage.

VIABILITY OF LACTIC ACID BACTERIA ( L. acidophilus) IN PROBIOTIC READY TO DRINK JUICES

“…After day 7 (8.92 log CFU/ml), microbial count started to decrease. The same on the study of Hossain et al, [19] with noticeable decrease from the initial count after Day 7 and then slowly starting to decline at Day 14 and Day 21. The blend of malunggay-pineapple-mango showed best performance in terms of population density than other treatment with malunggay-pineapple and malunggay-mango blend until day 21.…”

Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices

“…Hence, a large amount of pineapple destruction results from inappropriate storage, lack of transportation, and unimproved marketing facilities. So, preservation of pineapple in some appropriate form is a demanding public concern ( Hossain et al., 2020a ). If it is possible to preserve the excess pineapples of peak season by ensuring the proper quality, they can be exported to other countries after meeting the country's off-season demand.…”

Prospects for the Use of Lactic Bacteria L. Plantarum for Fruit Juice Fermentation. Review

“…Проведено исследование пригодности ананасового сока в качестве сырья для производства ферментированного пробиотического сока молочнокислыми бактериями Lactobacillus plantarum [73]. Три пробиотических образца сока, инокулированных L. plantarum (S-2), L. fermentum (S-3), а также L. plantarum и L. fermentum (S-4), сравнивали с контрольным образцом (S-…”