Next Article in Journal
Assessing the Role of Emotional Associations in Mediating Crossmodal Correspondences between Classical Music and Red Wine
Next Article in Special Issue
A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”
Previous Article in Journal
Saccharomyces cerevisiae in the Production of Whisk(e)y
Previous Article in Special Issue
Brewing Technique of Mbege, a Banana Beer Produced in Northeastern Tanzania
Open AccessArticle

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
Author to whom correspondence should be addressed.
Academic Editor: Shao Quan Liu
Beverages 2016, 2(4), 37;
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)
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.
Show Figures

Figure 1

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.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop