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Beverages 2016, 2(4), 37; doi:10.3390/beverages2040037

Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92

Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, C.P.: 6001, Londrina 86051-970, Brazil
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Author to whom correspondence should be addressed.
Academic Editor: Shao Quan Liu
Received: 13 October 2016 / Revised: 9 December 2016 / Accepted: 9 December 2016 / Published: 20 December 2016
(This article belongs to the Special Issue Fermented Beverages)
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Abstract

This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed during the fermentation process. The resistance of the microorganism in the blend, under simulated gastrointestinal conditions and in storage at 4 °C for 28 days, was evaluated at the same time as the antioxidant potential of the fermented juice. After 40 h of fermentation, the L. reuteri population presented a logarithmic growth of three cycles, reaching count records of 10.26 ± 0.23 log CFU/mL and after 28 days of storage at 4 °C, the bacterial population maintained elevated numbers of viable cell (8.96 ± 0.08 log CFU/mL), with increase in the antioxidant capacity of the fermented blend. However, in the test of gastric simulation, the L. reuteri population had a logarithmic reduction of five cycles. In the presence of bile salts, the viability was maintained even after 150 min of incubation. This way, the results suggested that the blueberry and carrot blend juice can be considered as a good medium for the growth of L. reuteri, providing microbiological stability during refrigerated storage with elevated antioxidant capacity, which allows for the development of a non-dairy probiotic beverage. View Full-Text
Keywords: probiotic; juice; gastrointestinal simulation; Daucus carota; Vaccinium spp. probiotic; juice; gastrointestinal simulation; Daucus carota; Vaccinium spp.
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Mauro, C.S.I.; Guergoletto, K.B.; Garcia, S. Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92. Beverages 2016, 2, 37.

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