Development of Yoghurt with Juçara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5

• Published in: Probiotics and antimicrobial proteins 2018-03, Vol.10 (1), p.71-76
• Main Authors: Geraldi, Marina V., Tulini, Fabricio L., Souza, Vanessa M., De Martinis, Elaine C. P.
• Format: Article
• Language: English
• Subjects: Applied Microbiology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Microbiology; Nutrition; Protein Science
• ISSN: 1867-1306; 1867-1314
• DOI: 10.1007/s12602-017-9280-z

Yoghurts are dairy products consumed worldwide and can be supplemented with substances that provide extra health benefits as well as probiotic strains. In this context, the present study aimed to prepare a yoghurt added of juçara ( Euterpe edulis M.) pulp and the commercial probiotic strain Lactobacillus acidophilus La5. Moreover, the probiotic survival during storage and after in vitro exposure to simulated gastric and enteric conditions was evaluated. Four formulations of yoghurt were prepared: (a) natural yoghurt, (b) yoghurt added of probiotic, (c) yoghurt added of juçara pulp, and (d) yoghurt added of probiotic culture and juçara pulp. The preparations were evaluated for survival of probiotic strain during storage and its tolerance to gastric and enteric conditions in vitro. The probiotic population in yoghurt remained unchanged during 28 days of storage. In addition, juçara pulp increased the probiotic resistance to simulated gastric and enteric conditions in the first day of storage. These data indicate that juçara pulp is a potential ingredient for the production of probiotic yoghurts.