Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants

This study examined the survival of probiotic bacteria in a model fruit juice system. Three different strains of probiotic bacteria were used in this study: HOWARU Lactobacillus rhamnosus HN001, HOWARU Bifidobacterium lactis HN001, and Lactobacillus paracasei LPC 37. The probiotic bacteria were inoc...

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Bibliographic Details
Published in:Journal of food science 2010-06, Vol.75 (5), p.M278-M282
Main Authors: Shah, N.P, Ding, W.K, Fallourd, M.J, Leyer, G
Format: Article
Language:English
Subjects:
Antioxidants
Ascorbic Acid
Beverages - microbiology
Bifidobacterium - growth & development
Bifidobacterium lactis
Biological and medical sciences
Colony Count, Microbial
food analysis
food composition
Food Handling - methods
Food industries
Food Microbiology
Food quality
Food science
food storage
Fruit - microbiology
Fruit and vegetable industries
fruit juice
Fruit juices
Fundamental and applied biological sciences. Psychology
Grape Seed Extract
Lactobacillus - growth & development
Lactobacillus paracasei
Lactobacillus rhamnosus
Microbial Viability
model food systems
Niacinamide
nutrient content
nutritive value
Plant Extracts
probiotic bacteria
Probiotics
Riboflavin
storage quality
storage time
Tea - microbiology
viability
Vitaceae
Vitamin B 6
Vitamin E
Vitamins
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Summary:This study examined the survival of probiotic bacteria in a model fruit juice system. Three different strains of probiotic bacteria were used in this study: HOWARU Lactobacillus rhamnosus HN001, HOWARU Bifidobacterium lactis HN001, and Lactobacillus paracasei LPC 37. The probiotic bacteria were inoculated into model juice with various vitamins and antioxidants, namely white grape seed extract, green tea extract, vitamin B2, vitamin B3, vitamin B6, vitamin C, and vitamin E. The model juice without any additives was used as a control. Their viability was assessed on a weekly basis using plate count method. The model juice was made with sucrose, sodium citrate, citric acid powder, and distilled water and was pasteurized before use. Our findings showed that probiotic bacteria did not survive well in the harsh environment of the model fruit juice. However, the model juice containing vitamin C, grape extract, and green tea extract showed better survival of probiotic bacteria. The model juice containing grape seed extract, green tea extract, and vitamin C had the same initial population of 8.32 log CFU/mL, and at the end of the 6-wk storage period it had an average viability of 4.29 log CFU/mL, 7.41 log CFU/mL, and 6.44 log CFU/mL, respectively. Juices containing all other ingredients tested had viable counts of
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2010.01628.x