Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. “Tommy Atkins”) beverage
Abstract Interest in supplementation of fruit beverages with probiotic bacteria has been increased recently due to the demand to develop functional beverages without lactose. This presents a technological challenge since the low pH and storage temperatures of these beverages can affect bacterial viability. The aim of this study was to evaluate the viability of three commercial probiotic strains (L. paracasei, L. casei and L. rhamnosus) in a mango beverage stored at 4 °C. This research was carried out in three stages: assessment of the acid tolerance of each strain, selection of a prebiotic as a cellular protectant against environmental stress, and evaluation of physicochemical and sensory stabilities during storage. The most stable strain appeared to be L. casei, which was then evaluated with 5% FOS as a prebiotic substance for growth stimulation. During the final stage, it was found that L. casei produced significant changes in the pH and titratable acidity of the mango beverage after one week at 4 °C. The product was found to have good sensory acceptance to consumers.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2018
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| Online Access: | http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532018000400084 |
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