Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability

被引：130

作者：

Maia Costa, Mayra Garcia ^{[1
]}

Fonteles, Thatyane Vidal ^{[1
]}

Tiberio de Jesus, Ana Laura ^{[1
]}

Rodrigues, Sueli ^{[1
]}

机构：

[1] Univ Fed Ceara, Dept Tecnol Alimentos, BR-60021970 Fortaleza, Ceara, Brazil

来源：

FOOD CHEMISTRY | 2013年 / 139卷 / 1-4期

关键词：

Probiotic; Pineapple juice; Lactobacillus casei; ACID; BACTERIA; CULTURES;

D O I：

10.1016/j.foodchem.2013.01.059

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was to evaluate the use of sonicated pineapple juice as substrate for producing a probiotic beverage by Lactobacillus casei NRRL B442. Maximal microbial viability was found by cultivating L casei at 31 degrees C and pH 5.8 (optimised conditions). After fermentation, samples of sweetened and non-sweetened juice were stored. After 42 days of storage under refrigeration (4 degrees C), the microbial viability was 6.03 Log CFU/mL in the non-sweetened sample and 4.77 Log CFU/mL in the sweetened sample. The pH of both samples decreased during storage due to lactic acid production (post acidification). The characteristic colour of the juice was maintained throughout the shelf life and no browning was observed. Sonicated pineapple juice was shown to be a suitable substrate for L casei cultivation and for the development of an alternative non-dairy probiotic beverage. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：261 / 266

页数：6

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