Suitability of Bifidobacterium spp. and Lactobacillus plantarum as Probiotics Intended for Fruit Juices Containing Citrus Extracts

Abstract

A strain of Lactobacillus plantarum and 4 strains of bifidobacteria were inoculated in apple juice and in a commercial beverage labeled as "red-fruit juice," containing citrus extracts as natural preservatives; the suitability of the probiotics was evaluated in relation to their resistance to 2 kinds of citrus extracts (biocitro and lemon extract), survival in juices at 4 and 37 °C, and inhibition of Zygosaccharomyces bailii. Cell count of L. plantarum and bifidobacteria over time was fitted through the Weibull equation, for the evaluation of the first reduction time (δ), death time, and microbiological shelf life (the break-point was set to 7 log cfu/mL). Bifidobacterium animalis subsp. lactis experienced the highest δ-value (23.21 d) and death time (96.59 d) in the red-fruit juice at 4 °C, whereas L. plantarum was the most promising strain in apple juice at 37 °C. Biocitro and lemon extract did not exert a biocidal effect toward probiotics; moreover, the probiotics controlled the growth of Z. bailii and the combination of L. plantarum with 40 ppm of biocitro reduced the level of the yeast after 18 d by 2 log cfu/mL.

Assessment of Pomegranate Juice as an Alternative “Substrate” for Probiotic Delivery. Recent Advances and Prospects

“…Finally it was concluded that L. plantarum preserved its viability for 30 days. In addition, the application of L. plantarum c19 led also to high preservation of viabilities [13]. The same outcome was observed in the case of the application of a novel potential probiotic L. paracasei K5 by Plessas et al [38].…”

“…Dairy-fermented products are considered, nowadays, as optimum carriers of probiotic strains. However, in the last decade, several reasons, such as (i) lactose-intolerance, (ii) allergies after dairy products consumption and (iii) a general emerging food trend towards a vegan diet, have turned research to the production of innovative, alternative mediums for probiotic delivery [12,13]. Regarding this new trend, fruit and vegetables have started to gain the attention from the food industry and consumers.…”

“…On the other hand, the main problems regarding lactic acid fermentation of pomegranate juice with or without probiotic bacteria are: (i) the preservation of viability in high levels, approximately 6-7 log cfu/mL at the time of consumption [54] and (ii) consumers' acceptance [21]. Cell viability is usually influenced by many parameters such as pH value, phenolic content and time and temperature of storage [13]. Temperature of storage or fermentation and agitation are also involved in the viability and stability of probiotics [54].…”

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber

“…However, there has been a trend for lower cholesterol, lactose free, dairy free, vegetarian, and vegan friendly options [3,6]. A number of studies have investigated the use of fruit juices as a medium for probiotic growth and viability [7][8][9][10][11][12][13][14][15][16][17][18][19][20]. These studies have demonstrated a potential for probiotics in a variety of different fruit juices such as orange, grape, pomegranate, peach, and apple.…”

Lemon Juice Synergistically Preserved with Lactobacilli Ameliorates Inflammation in Shigellosis Mice

“…37 Therefore, controlling the acidity of LJ could be an effective way to extend its shelf-life, and improve its quality and marketability. 39,40 For the purpose of maintaining the essential composition and quality factors of the juice, the addition of sugars or acids can be permitted to control acidification of the LJ which was endorsed in the individual standard". 41 In general, the most commonly used methods of controlling acidification of LJ include: adding organic acid, such as citric acid and acetic acid; the use of acid-producing bacteria and blending with acidic fruit juices such as orange, lemon, apple and cranberry juice.…”