Effect of refrigerated storage on the physicochemical characteristics and viability ofLactobacillus plantarumin fermented watermelon juice with or without supplementation with inulin or fructooligosaccharide

Abstract

A non‐dairy probiotic drink was produced through the fermentation of watermelon juice using Lactobacillus plantarum ATCC 8014. Watermelon juice was supplemented with or without inulin or fructooligosaccharides (FOS) and fermented for 6 hr at 37°C. The effect of two weeks of refrigerated storage at 4°C on the physicochemical characteristics and viability of L. plantarum were measured. The viability of L. plantarum with or without inulin or FOS supplementation was maintained at about 11 log CFU/mL until week 2 of refrigerated storage. The pH of fermented watermelon juice continued to decrease, whereas lactic acid concentration continued to increase until week 1 of storage. The supplementation of inulin or FOS increased the total soluble solids of the juice. There was notable change of color in all fermented watermelon juices measured using colorimeter. The concentration of glucose, fructose and citric acid measured using HPLC varied over the two weeks of storage. Practical applications Watermelon is widely consumed and accepted by consumers around the world. This paper presents an alternative to process this fruit by producing a non‐dairy probiotic drink using watermelon juice as the substrate. Experimental results indicated that watermelon juice was a suitable substrate to produce probiotic drink and refrigeration for two weeks was able to maintain the quality of the juice. This drink may have the potential to be commercialized for consumers who would prefer a fruit‐based probiotic drink.

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

“…These results demonstrate that the viability of the starter culture was not compromised and it was able to maintain its metabolic activity during the storage period. These findings are in agreement with results reported by Amanda and Choo [ 60 ] and Mesquita et al [ 61 ], who observed a notable growth of L. plantarum and L. paracasei LBC 81 in watermelon juice and chickpea-coconut fermented beverages, respectively, during refrigerated storage for 10–14 days. Contrarily, several studies have reported the decrease of various lactobacilli species used as starters in different vegetable fermented beverages throughout the storage period [ 54 , 62 ].…”

Effect of inulin and fructooligosaccharide supplementation on the growth and survival of Lactobacillus casei in model sugar systems

“…The effect of inulin and FOS supplementation were investigated at various concentrations ranging from 0.1% to 4% on several species of Lactobacillus in different food matrices such as milk (Oliveira et al., 2009), yogurts (Akın et al., 2007; Donkor et al., 2007; Krasaekoopt & Watcharapoka, 2014), watermelon juice (Amanda & Choo, 2018) grape juice, orange juice, and apple cider (Ahuja & Kaur, 2015; White & Hekmat, 2018), and carrot juice (Nazzaro et al., 2008). Lactose is the predominant sugar in milk‐based products and its concentration varied from 4.8%–4.9% in cow's milk, 4.3%–4.7% in sheep milk, 3.6%–4.2% in goat's milk, and 3.3%–5.8% in camel milk (Fox, 2011).…”

Probi̇yoti̇k Kültürlerle Fermente Karpuz Suyu Üreti̇mi̇ Üzeri̇ne Bi̇r Araştirma

“…Çalışmada kullanılan karpuz sularının ilk pH'ları birbirine oldukça yakın olup, 5.57-5.62 arasında değişmektedir. Elde edilen değerler literatürle (5.86 ±0.52) uyumludur (Amanda ve Choo, 2018). Karpuz sularının fermantasyonu sırasında probiyotik suşlar, şekerleri kullanarak başta laktik asit olmak üzere organik asitler üretmektedir.…”

“…Amanda ve Choo (2018), araştırmalarında karpuz suyunun Lb. plantarum ile 6 saatlik fermantasyonu sonucunda pH değerini 4.53±0.06 bulmuştur (Amanda ve Choo, 2018 a,b,c Aynı satırda yer alan farklı küçük harfle gösterilen değerler arasındaki farklılıklar istatistiksel açıdan önem taşımaktadır (P <0.05) a,b,c Differences between the values shown in different lower case letters on the same line are statistically significant (P <0.05) A,B,C Aynı sütunda yer alan farklı büyük harfle gösterilen değerler arasındaki farklılıklar istatistiksel açıdan önem taşımaktadır (P <0.05) A,B,C Differences between the values shown in different capital letters on the same column are statistically significant (P <0.05) Antioksidan aktivite ölçümü TEAC (trolox equivalent antioxidant capacity) metoduna göre yapılmış olup, sonuçlar μmol TE/100 g karpuz suyu cinsinden verilmiştir. Çizelge 4 incelendiğinde fermantasyon başlangıcında örneklerin antioksidan aktivite değerleri arasındaki farklılıkların önemsiz olduğu görülmektedir (P <0.05).…”

“…Bulgular 2 haftaya kadar olan depolama sürecinde inülin ve früktooligosakkarit ilave edilen ve edilmeyen fermente karpuz sularının her ikisinde de Lb. plantarum bakterisinin 11 log kob/mL düzeyinde canlılığını koruyabildiğini göstermiştir (Amanda ve Choo, 2018 GL Sciences marka, Inertsil NH2 özelliğinde, 5 μm çapında, 4.6x250 mm boyutlarında ve 30 °C sıcaklığında kolon ve 1.3 mL/dk hızında %80'lik asetonitril/su karışımı mobil faz kullanılmıştır.…”