Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-06-29 DOI:10.17221/243/2022-cjfs
Fariz Nurmita Aziz, Tyas Utami, D. Suroto, R. Yanti, Endang Sutriswati Rahayu
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Abstract

: Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum sub-sp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantar-um Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation ( P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU·mL –1 ), pH (3.52), and titratable acidity (0.59%). To balance the sour taste, the 8% sucrose addition was the most preferred by the panellists ( n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU·mL –1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L . plantarum Dad-13.
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植物乳杆菌发酵菠萝汁的研究。plantarum Dad-13:感官和微生物特性
:在菠萝的品种中,蜂蜜菠萝适合作为益生菌饮料进行加工。本研究旨在评价蜂蜜菠萝汁作为植物乳杆菌(Lactiplantibacillus plantarum sub-sp.)生长培养基的效果。植物Dad-13益生菌菌株。通过添加植物乳杆菌Dad-13的发酵剂来发酵菠萝汁。发酵时间(0、4、8、12、16、20和24小时)用作变量。发酵后,植物乳杆菌Dad-13细胞数量显著增加(P<0.05),在酸性菠萝汁中,植物乳球菌Dad-13仍能生长2个对数周期以上。16小时后,结果显示细胞计数(8.86 log CFU·mL–1)、pH(3.52)和可滴定酸度(0.59%)具有最佳特性。为了平衡酸味,小组成员(n=67)最喜欢添加8%的蔗糖,总体接受分数为5.74(略相似)。42天后,细胞活力没有显著下降。第42天的细胞数为8.81 log CFU·mL–1,pH和可滴定酸度发生显著变化。研究表明,蜂蜜菠萝汁是一种适宜于番茄生长的培养基。足底Dad-13。
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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