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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51

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Author(s):
de Oliveira Vieira, Karolinny Cristiny [1] ; Ferreira, Camila Da Silva [2] ; Toso Bueno, Emili Bruna [2] ; De Moraes, Yuri Allisson [2] ; Campagnolo Goncalves Toledo, Ana Clara [2, 1] ; Nakagaki, Wilson Romero [2, 1] ; Pereira, Valeria Cataneli [2, 1] ; Winkelstroter, Lizziane Kretli [2, 1]
Total Authors: 8
Affiliation:
[1] Univ Western Sao Paulo, Hlth Sci, 700 Jose Bongiovani St, BR-9050920 Presidente Prudente, SP - Brazil
[2] Univ Western Sao Paulo, Hlth Sci Fac, 700 Jose Bongiovani St, BR-9050920 Presidente Prudente, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 130, AUG 2020.
Web of Science Citations: 0
Abstract

Several studies demonstrate that dairy products are the main foodstuffs that employ probiotic bacteria in their composition. The main objective of this study was to characterize the CE51 isolate as a potential probiotic strain and also develop and evaluate the viability of probiotic orange juice drink. In total, 152 lactic acid bacteria were isolated from food samples. The bacteriocin-like substance producing isolate was sequenced by 16S rDNA. Probiotic potential was evaluated by survival in de Man Rogosa Sharpe broth in pH 2.0, 2.5, and 3.5 and in the presence of bile salts (0.3, 0.6, and 0.9%) for up to 180 min. Probiotic orange juice was developed at pH4.5 and pH6.5 with an initial inoculum of 10 6 CFU/ml. The juices were stored at 4 degrees C and 30 degrees C for up to 35 days. Only one isolate presented antimicrobial activity against Listeria monocytogenes which was genetically identified as Pediococcus acidilactici CE51. The probiotic potential was confirmed by its resistance to acid pH and bile salts presence. The two probiotic juice formulations presented counts between 7.2 and 8.5 log CFU/ml after 35 days at 4 degrees C and 30 degrees C. Therefore, orange juice could act as an ideal food matrix for probiotic beverage of Pediococcus acidilactici CE51. (AU)

FAPESP's process: 18/14658-1 - Evaluation of probiotic orange juice in induced colitis in murine model
Grantee:Lizziane Kretli Winkelströter Eller
Support type: Regular Research Grants