Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Abstract

A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10 10 cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7°C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92

“…Dimitroviski et al [2] observed an increase, within 16 days, in the survival of L. plantarum when 30% blueberry juice was added to the formulation of artichoke juice in comparison to the same formulation without the blueberry. According to those authors, the presence of this juice also contributed to the increase of sensory acceptability.…”

“…Fruits and vegetables are considered important nutritional sources for vitamins, minerals, soluble carbohydrate, and different nutrients. Therefore, juice blends of fruit and vegetable extracts can be elaborated with the aim of improving the sensory characteristics of the product and adding nutritional benefits to the different food in the blend [1,2].…”

“…Probiotic bacteria can be defined as "live microorganisms that when consumed in adequate amounts, provide health benefits to the host" [7]. Although their consumption is mainly related to dairy products, some studies have demonstrated that the fermentation of these bacteria into non-dairy matrices, like in fruits and vegetables, can bring additional benefits to the consumer's health [2,[8][9][10][11][12].…”

An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada

“…Synbiotic refers to the combination of both prebiotic and probiotic capabilities that largely enhance gastrointestinal functioning (Zalá n et al, 2011). The drink was created by fermenting Jerusalem artichoke juice with the probiotic Lactobacillus plantarum PCS26, and then combining the resulting liquid with blueberry juice to improve flavour (Dimitrovski, Velickova, Dimitrovska, Langerholc, & Winkelhausen, 2016). Additionally, in a taste test, it was determined that over 80% of participants would purchase the drink and 60% would pay more in comparison to plain fruit juice (Dimitrovski et al, 2016).…”

“…The drink was created by fermenting Jerusalem artichoke juice with the probiotic Lactobacillus plantarum PCS26, and then combining the resulting liquid with blueberry juice to improve flavour (Dimitrovski, Velickova, Dimitrovska, Langerholc, & Winkelhausen, 2016). Additionally, in a taste test, it was determined that over 80% of participants would purchase the drink and 60% would pay more in comparison to plain fruit juice (Dimitrovski et al, 2016). This suggests that, despite its bland flavour, Jerusalem artichoke juice may hold potential as an added ingredient in existing juices that are developed to provide prebiotic and synbiotic properties.…”