Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro

Abstract

This study evaluated the viability of Lactobacillus acidophilus La-05, Lactobacillus plantarum LP299v and Lactobacillus rhamnosus GG in tropical mango juice, the resistance of the strains to gastrointestinal conditions simulated in vitro and the microbiological, physicochemical and sensory characteristics of the products obtained. The viabilities of L. rhamnosus GG and L. plantarum LP299v were greater than 7.96 log CFU mL-1 and 7.74 log CFU mL-1, respectively, during the 28 days of storage at 8 °C. However, there was a reduction (p < 0.05) in the viability of L. acidophilus La-5 after 21 days of storage, with counts of 3.81 log UFC mL-1. The parameters of pH, total soluble solids, luminosity (L*) and the color coordinates, a* and b*, did not differ between the treatments. However, the pH and acidity varied during the storage time, probably due to the fermentative action of the microorganisms. For the in vitro gastrointestinal resistance test, there was a difference in the gastric phase for enteric phases I and II. The mean viability of the microorganisms in the gastric phase was 5.11 log CFU mL-1, decreasing to 4.02 and 3.97 log CFU mL-1 in enteric phases I and II, respectively. Juices containing L. rhamnosus GG and L. plantarum LP299 were evaluated sensorially, presenting good acceptability. The results suggest that the tropical mango juice was a good carrier matrix for L. rhamnosus GG and L. plantarum LP 299v, being well accepted and therefore an alternative for populations with dietary restrictions.

Probiotification of Whole Grape Juice by Water Kefir Microorganisms

“…There was a reduction in the cells of the microorganism after 35 days of storage of a fermented apple juice drink without sucrose, however, this reduction did not interfere with the viability of the product [26]. Other studies report a reduction in the viability of probiotic strains as a function of the storage time of the drink [28,25]. In this study, 14 days is the maximum time for which probiotic drinks can be stored under refrigeration.…”

“…However, this value cannot be used as a parameter for a drink fermented by water kefir, since this microorganism can be grown in different culture media of non-dairy origin, and these have different physical-chemical characteristics from milk, which directly influences the value of that variable. The acidity of a drink is essential for acceptance by the consumer, being a fundamental criterion for consumption and acceptance of the product [25].…”

“…The color of the probiotic juice change may be related to the fermentation process, since there is the production of acids in the product and this can affect the pH of the drink, resulting in the color change of anthocyanins [5,2,25].…”

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

“…Lactic acid bacteria grew and survived in mango juice, and this may be attributed to nutrients (carbohydrates, organic acids, vitamins, and minerals) in mango that are a source of energy for metabolism. Other studies have also demonstrated mango as a suitable medium for lactic acid bacteria growth [4][5][6][7]. After fermentation, the acidity of fermented mango juices increased, and this may be antagonistic to pathogenic microorganisms increasing juice shelf-life.…”

“…Mango juice is often fermented to wine using yeasts (Saccharomyces cerevisiae) [3] but not as a non-alcoholic fermented juice. The few studies that investigated the use of lactic acid bacteria (Lactobacilli) as starter cultures in mango juice [4][5][6][7] lack an in-depth consumer study of the sensory acceptability of fermented non-alcoholic mango juices. Jin et al [4] suggested consumer sensory evaluation as the next step to the formulation of non-alcoholic fermented mango juices.…”