Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

Abstract

The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three commercial probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/ml. The star fruit juice fermented by L. rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L. helveticus (4.76) and L. paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcohols, and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes.

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

“…The levels of lactic acid by L. rhamnosus ATCC 9595 in bacuri juice were comparable to other L. rhamnosus strains grown in juices. For instance, L. rhamnosus HN001 produced a higher level of lactic acid (4.4 g/L) when cultivated in star fruit ( Averrhoa carambola ) juice [ 9 ].…”

“…Probiotics are commonly found in dairy foods, such as milks, yogurts and cheeses [ 4 , 7 , 8 ]; however, fruit juices may also be excellent vehicles for development of probiotic products due to their nutritional properties and presence of bioactive compounds (vitamins, phenolic acids, flavonoids and other anti-oxidant compounds) [ 9 , 10 , 11 ]. The use of fruit juices containing probiotics also gives opportunities to individuals with specific conditions (lactose intolerance, allergy to milk components and vegetarians) to benefit from the consumption of these bacteria [ 12 , 13 ].…”

A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo

“…Fermented of poto poto (a Congolese fermented maize product), palm wine are also acidic (Abriouel et al, 2006;Abriouel et al, 2007). The fermentation of peanaple juice (Nguyen et al, 2019) and star fruit juice fermentation are also acidic (Lu et al, 2018). At this pH, there are larger microorganism populations especially represented by Lactobacillus spp, Bacillus spp and yeast that can easily grow (Ouoba et al, 2010;Abriouel et al, 2006;Abriouel et al, 2007).…”

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

“…Fermentation of juiced carried out using probiotic bacteria individually showed cell yields of, 7.2, 7.25, 7.06, and 7.16 log (cfu/mL h) Bifidobacterium lactis Bb-12, Bifidobacterium longum Bb-46, Lactobacillus casei 01, and Lactobacillus acidophilus La-5 strains, respectively, while juice fermented by a mixed bacteria culture a higher cell yields was observed. Study [67] evaluated the ability of star fruit which is popular in Southeast Asia to support the growth and viability of three commercial probiotic strains, Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001, showing that all strains grew well with the final cell counts of around 10 8 cfu/mL. A recent study by [61] showed that pineapple juice can be used for the production of probiotic beverage with probiotic bacteria Lactobacillus and Bifidobacterium.…”