Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants
Article first published online: 9 JUN 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 5, pages M278–M282, June/July 2010
How to Cite
Shah, N.P., Ding, W.K., Fallourd, M.J. and Leyer, G. (2010), Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants. Journal of Food Science, 75: M278–M282. doi: 10.1111/j.1750-3841.2010.01628.x
- Issue published online: 7 JUL 2010
- Article first published online: 9 JUN 2010
- MS 20090905 Submitted 9/14/2009, Accepted 3/5/2010.
- fruit juice;
- probiotic bacteria
Abstract: 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 <10 CFU/mL at the end of the 6-wk storage period.