Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage

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dc.authorscopusid57579508500
dc.authorscopusid23979419500
dc.contributor.authorGümüş Sümeyye
dc.contributor.authorDemirci, Ahmet Şükrü
dc.date.accessioned2023-04-20T08:02:28Z
dc.date.available2023-04-20T08:02:28Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, non-fermented probiotic grape juices were produced with the inoculation of two different strains of lactic acid bacteria (Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079) separately. The viability of probiotic microorganisms, as well as the grape juices' physicochemical properties were evaluated throughout 21 days of storage at 4 degrees C. In grape juice, both strains had similar survival rates, and viable cell counts remained above the recommended therapeutic minimum (10(7) CFU mL(-1)) throughout the monitored storage time. Both of the probiotic samples showed a drop in pH, total phenolic content and viscosity during storage, as well as an increase in acidity. The values of lightness, redness, and yellowness in grape juice containing L. acidophilus DSM 20079 were reduced over cold storage period; otherwise, color characteristics for the control and sample with added L. fermentum CECT 5716 were maintained. This study showed that grape juice is an effective vehicle for delivering the Lactobacillus strains studied, with their probiotic activity remaining for 21 days at 4 degrees C, making it a probiotic beverage alternative for non-dairy product users. Furthermore, L. fermentum CECT 5716 can be more suitable due to its maintenance of color properties in grape juice over the storage.
dc.description.sponsorshipViticulture Research Institute, Tekirdag
dc.description.sponsorshipWe would like to thank the Viticulture Research Institute, Tekirdag, for the support provided for this work and also the Selcuk University, Department of Food Engineering, for providing the probiotic bacteria.
dc.identifier.doi10.1590/fst.08122
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85128398444
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/fst.08122
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10947
dc.identifier.volume42
dc.identifier.wosWOS:000799545900004
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorGümüş, Sümeyye
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectProbiotic
dc.subjectGrape Juice
dc.subjectViability
dc.subjectLactobacillus
dc.subjectCashew Apple Juice
dc.subjectOrange Juice
dc.subjectThermal-Degradation
dc.subjectIn-Vitro
dc.subjectAntioxidant
dc.subjectBacteria
dc.subjectViability
dc.subjectPineapple
dc.subjectKinetics
dc.subjectCultures
dc.titleSurvivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage
dc.typeArticle

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