Enhancement of the viability of Lactobacillus rhamnosus ATCC 7469 in passion fruit juice: Application of a central composite rotatable design

Farias, Natalie; Soares, Mariana Bomfim; Gouveia, Ester Ribeiro

doi:10.1016/j.lwt.2016.03.014

Cited by 23 publications

(25 citation statements)

References 22 publications

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“…The positive effects of inoculum concentration on G/pH ratio were also observed for the growth of L. rhamnosus ATCC 7469 in Passiflora cincinnata juice (Caatinga passion fruit). The study also reported similar values of bacterial growth (8-10 Log CFU/mL) compared to those observed in bacuri juice [26]. Regarding the pH variation, lactobacilli strains require slightly acidic pH for maximum growth [39].…”

Section: Effects Of Inoculum Density and Pulp Concentration On Bactersupporting

confidence: 73%

Evaluation of Growth, Viability, Lactic Acid Production and Anti-Infective Effects of Lacticaseibacillus rhamnosus ATCC 9595 in Bacuri Juice (Platonia insignis)

Mendes

Mesquita

Costa

et al. 2021

Foods

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Fruit juices have been emerging as excellent vehicles for development of probiotic products due to their nutritional properties and presence of bioactive compounds. This work evaluated the growth and viability of Limosilactobacillus fermentum ATCC 23271 and Lacticaseibacillus rhamnosus ATCC 9595 in bacuri juice (Platonia insignis Mart., Clusiaceae). Both strains were able to grow in bacuri juice, without any supplementation. Viability was kept after 28 days of storage; however, growth was significantly higher for L. rhamnosus ATCC 9595 (7.40 ± 0.04 Log CFU/mL). Following this, the effects of bacterial inoculum and pulp concentration on growth and lactic acid production by L. rhamnosus ATCC 9595 were investigated using a central composite rotational design. The inoculum concentration was the main factor for obtaining the most favorable relation between growth and organic acid production (G/pH ratio). Among the tested conditions, those used in assay 6 allowed the best G/pH ratio (2.13) and higher lactic acid production (4.14 g/L). In these conditions, L. rhamnosus ATCC 9595 grown in bacuri juice showed the same resistance towards acidification or addition of lysozyme than when cultivated in MRS. Finally, the anti-infective effects of fermented and non-fermented juices were analyzed using Tenebrio molitor larvae infected by enteroaggregative Escherichia coli 042. The pre-treatment with supernatants of both fermented and non-fermented juices significantly increased the survival of E. coli-infected larvae. However, only the L. rhamnosus-fermented juice had protective effects when inoculated 2 h after infection. Collectively, the results obtained in this research allowed the basis for the development of a non-dairy probiotic product from bacuri juice.

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Section: Effects Of Inoculum Density and Pulp Concentration On Bactersupporting

confidence: 73%

Evaluation of Growth, Viability, Lactic Acid Production and Anti-Infective Effects of Lacticaseibacillus rhamnosus ATCC 9595 in Bacuri Juice (Platonia insignis)

Mendes

Mesquita

Costa

et al. 2021

Foods

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“…Similar results of pH values were obtained by Farias et al. (2016), who reported that the initial pH of 6.0 was ideal for the growth of L. rhamnosus in passion fruit juice. According to the authors, this genus can grow in a pH range from mild acid to neutral values.…”

Section: Resultssupporting

confidence: 89%

Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage

Freitas

Filho

Rodrigues

et al. 2021

Journal of Food Science

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This study aimed to evaluate the fermentation process of Lacticaseibacillus casei in the açaí juice, and to evaluate the addition of fructooligosaccharides and sucrose. The organic acids, anthocyanins, polyphenolic compounds, and antioxidant activity were also investigated during fermentation. Moreover, the impact of sucrose and sucralose on microbial viability and sensory acceptance of synbiotic products was evaluated during 42 days storage at refrigerated conditions. The conditions for synbiotic juice production were the initial pH of 6.1 and fermentation undertaken at 28 °C for 22 hr. During fermentation, the higher viability was obtained when a combination of 40 g/L of FOS+10 g/L of sucrose was used (9.70 ± 0.01 log CFU/mL). The lactic acid increased from 0.82 to 1.29 g/L during the fermentation while citric acid decreased from 1.05 to 0.75 g/L. The cyanidin‐3‐O‐rutinoside, polyphenolic compounds, and antioxidant activity increased. Thus, fermentation improved the functional value of the beverage. The L. casei viability reduced from 9.71 ± 0.04 to 8.90 ± 0.06 log CFU/ mL in the juice with sucrose, and from 9.71 ± 0.04 to 8.71 ± 0.14 log CFU/ mL in the juice with sucralose. Thus, the açaí juice is a viable matrix for the synbiotic food, which allows the viability maintenance during the storage. Regarding sensory acceptance, the internal preference mapping indicated an increase in the color preference with the storage of synbiotic juices. However, the flavor and overall acceptance reduced with storage. Nevertheless, the flavor and overall acceptance of juice with sucralose were better than the juice with sucrose. After 42 days of storage, penalty analysis revealed that beverage with sucrose showed a lack of sweet taste and excess of sour taste. Thus, a high‐quality açaí product with viable probiotic microorganism, high anthocyanins, and polyphenolic compounds contents could be obtained, which can be exploited for commercial use. Practical Application Synbiotic açaí juice is a healthier alternative to consuming products containing this fruit. The inclusion of probiotic microorganisms and prebiotic fructooligosaccharides increased bioactive compounds contents during the shelf life of the juice. The sensory evaluation using the internal preference mapping revealed that the juice flavor with sucralose was better accepted than the juice formulated with addition of sucrose.

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“…In literature some studies are found using fruit as food matrix for producing probiotic beverages, most of the studies are made with fruit juices and using the genus Lactobacillus as probiotic microorganism with different processing techniques (BETORET et al, 2012;ALMEIDA et al, 2012;COSTA et al, 2013;ANEKETTA et al, 2014;DIMITROVSKI et al, 2015;ALVES et al, 2016;FARIAS et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Resultados a Partir De Equipamento Portátil E De Baixo Custo Desenvolvido Para Detecção De Adulterações Em Leite

Nascimento¹,

Souza²,

Valente³

et al. 2019

Inovação Em Ciência E Tecnologia De Alimentos 2

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Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.

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Enhancement of the viability of Lactobacillus rhamnosus ATCC 7469 in passion fruit juice: Application of a central composite rotatable design

Cited by 23 publications

References 22 publications

Evaluation of Growth, Viability, Lactic Acid Production and Anti-Infective Effects of Lacticaseibacillus rhamnosus ATCC 9595 in Bacuri Juice (Platonia insignis)

Evaluation of Growth, Viability, Lactic Acid Production and Anti-Infective Effects of Lacticaseibacillus rhamnosus ATCC 9595 in Bacuri Juice (Platonia insignis)

Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage

Resultados a Partir De Equipamento Portátil E De Baixo Custo Desenvolvido Para Detecção De Adulterações Em Leite

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