Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber
School of Food and Nutritional Sciences, Brescia University College, Western University, London N6G 1H2, ON, Canada
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Fermentation 2018, 4(2), 27; https://doi.org/10.3390/fermentation4020027
Received: 14 March 2018
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Revised: 9 April 2018
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Accepted: 11 April 2018
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Published: 16 April 2018
(This article belongs to the Special Issue Microbiota of Fermented Beverages)
Typically, probiotics are consumed in dairy based products such as yogurt. However, given the rise in various diet types, non-dairy alternatives have been developed, such as inoculating fruit juices with probiotics. Lactobacillus rhamnosus GR-1 is a probiotic strain exerting a number of human health benefits such as the prevention of urinary tract infections. Therefore, the objective of this study was to determine the viability of L. rhamnosus GR-1 in apple cider, orange, and grape juice when fortified with either 4% short chain or 4% long chain inulin fiber over 72 h of fermentation and 30 days of refrigerated storage. The secondary objective was to determine consumer acceptability of apple cider and orange juice samples using the hedonic scale. All of the fruit juice samples achieved a mean viable count of at least 107 CFU/mL during 72 h of fermentation and 30 days of refrigerated storage. According to the sensory evaluation, which evaluated samples according to appearance, flavor, texture, and overall acceptability, apple cider juice with long chain inulin fiber proved to have the highest score for all characteristics except appearance. Therefore, this study indicated a potential for probiotic fruit juices as a valid alternative to dairy based probiotic products.
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Keywords:
fruit juice; probiotic; prebiotic; inulin fiber; Lactobacillus rhamnosus GR-1
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MDPI and ACS Style
White, J.; Hekmat, S. Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber. Fermentation 2018, 4, 27. https://doi.org/10.3390/fermentation4020027
AMA Style
White J, Hekmat S. Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber. Fermentation. 2018; 4(2):27. https://doi.org/10.3390/fermentation4020027
Chicago/Turabian StyleWhite, Jessica, and Sharareh Hekmat. 2018. "Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber" Fermentation 4, no. 2: 27. https://doi.org/10.3390/fermentation4020027
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