Evaluation of Probiotic L. rhamnosus GG as a Protective Culture in Sea Buckthorn-Based Beverage

Abstract

Abstract:The main objective of this paper was to evaluate the efficiency of probiotic strain, Lactobacillus rhamnosus GG (ATCC 53103) as a protective culture when present in a food system. A non-fermented sea buckthorn-based beverage was developed. To meet the required criteria for probiotic beverage (viable count of 8 log CFU mL −1 ), the acidic juice had to be supplemented with whey protein concentrate (WPC). The obtained beverage had a shelf life of two weeks. Furthermore, the inhibitory potential of Lactobacillus-fortified-WPC-supplemented juice matrix was evaluated against E. coli (ATCC 25922) which is a major agent responsible for food contamination and shelf spoilage. Results indicated that the fortification of beverage with L. rhamnosus GG appeared to create an effective hurdle for multiplication of E. coli in the sea buckthorn-WPC system.

Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review

“…Sireswar et al [63] evaluated the capability of Lactobacillus rhamnosus to survive in sea buckthorn juice. To create a suitable environment to maintain a sufficient amount of viable probiotic cells, sea buckthorn juice had the pH value adjusted by tri-sodium citrate and was supplemented by 4% whey protein concentrate, 4% soy protein isolate, or 2% skim milk.…”

“…Sireswar et al [63] compared the influence of sea buckthorn juice and sea buckthorn juice fortified by Lactobacillus rhamnosus (8 log CFU•mL −1 ) on the growth of Escherichia coli (6 log CFU•mL −1 ). Complete inhibition was achieved within 6 days of storage at 4 • C and 10 • C for probiotic juice, while non-probiotic juice did not inhibit Escherichia coli during 14 days of monitoring.…”

Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.

“…Earlier we have explored two phenolic-rich beverage matrices-apple (APJ) and sea buckthorn (SBT) based matrices-as probiotic delivery vehicles. We demonstrated efficacious pathogen clearance of entero-pathogenic E. coli (ATCC 43887), Salmonella enteritidis (ATCC 13076), Shigella dysenteriae (ATCC 29026) and non-pathogenic E. coli (ATCC 25922) in freshly made beverage matrices [31,32]. However, in order to be effective, any probiotic fortified beverage must retain effectiveness of the probiotic strain in spite of a long shelf life.…”