Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

Abstract

The purpose of the present study was to evaluate yellow mombin (Spondias mombin L.) juice as a vehicle for the Lactobacillus acidophilus NRRL B-4495 probiotic. The initial pH and fermentation temperature conditions were optimized by central composite rotational design. The beverage was evaluated for its chemical composition, bioactive properties, microbiological stability, survival in simulated gastrointestinal conditions and sensory analysis. The ideal conditions for probiotic juice production were an initial pH of 6.4 and 16 h of fermentation, with maximum viability of 12.9 ± 0.4 Log CFU/mL. The fermented juice showed a total phenolic concentration of 94.90 ± 7.12 GAE/mL and antioxidant activity, as measured by DPPH (0.31 ± 0.00 μmol TE/mL) and ABTS sequestration (2.59 ± 0.30 μmol TE/mL). Antibacterial activity could also be observed against S. aureus, E. coli and K. pneumoniae. The obtained formulation showed good microbiological stability when stored at 4ºC for 28 days. In addition, there was no significant change in viability after exposure to simulated gastrointestinal conditions. The sensory analysis showed that the probiotic beverage was not well accepted. However, the Just-About-Right (JAR) ideal scale test enabled identifying the specific attributes which need to be improved from the tasters' point of view so that it is possible to improve product acceptance.

Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil

“…QDA qualifies the type and quantifies the intensity of sensory properties immediately after sensory stimulation (Stone & Sidel, 2004). Ribeiro et al (2020) evaluated the fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495 and concluded that the juice formulation without fermentation was the most accepted (64.7%). Even so, this acceptance was considered low (<70.0%).…”

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties

“…The inoculum (10% v/v) (Section 2.3) was aseptically added to the pasteurized juice to obtain the non-fermented beverages (SYN and SYNa). After adding the inoculum (10% v/v) for the fermented beverages (SYNf and SYNfa), the formulations were incubated at 30 • C for 18 h [18]. The fructooligosaccharides powder was added for a final concentration of 25 g/L.…”

“…The viability can be also influenced by the storage temperature, the nutritional composition of food, and the probiotic strain used [17]. Furthermore, probiotic cultures can alter sensory characteristics of the product and can impair the acceptance of the product [18], which is essential to obtain a pleasing sensory profile for market success [10].…”

The beneficial effects of Lacticaseibacillus casei on the small intestine and colon of Swiss mice against the deleterious effects of 5-fluorouracil

“…The strain was deposited on the China General Microbial Culture Collection Management Center, CGMCC No 1.5409. The viability of freeze-dried L. casei was evaluated by plating on MRS agar, according to methodology described by Ribeiro et al (11). For L. casei treatment, freeze-dried L. casei at concentration of 2 x 10 10 CFU/g was suspended using sterile water and diluted to obtain concentration of 1 × 10 9 CFU/mL.…”

“…The dishes were incubated at 37°C under anaerobic conditions for 72 hours. The results are expressed as a logarithm of Colony Forming Units per gram of a sample (log 10 CFU/g), as previously described (11).…”