Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice
Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different probiotic microorganisms in peach and grape juice (P...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/2/350 |
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| author | Virginia Prieto-Santiago Ingrid Aguiló-Aguayo Jordi Ortiz-Solà Marina Anguera Maribel Abadias |
| author_facet | Virginia Prieto-Santiago Ingrid Aguiló-Aguayo Jordi Ortiz-Solà Marina Anguera Maribel Abadias |
| author_sort | Virginia Prieto-Santiago |
| collection | DOAJ |
| description | Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different probiotic microorganisms in peach and grape juice (PGJ) with or without the prebiotic inulin and their antimicrobial activity against the foodborne pathogen <i>Listeria monocytogenes</i> and the juice spoilage microorganism <i>Saccharomyces cerevisiae</i>. Firstly, the viability of seven probiotic strains was studied in PGJ with an initial concentration of 10<sup>7</sup> CFU/mL for 21 days at 4 °C and for 3 days at 37 °C. In parallel, the physicochemical effect, the antimicrobial effect and the lactic acid production in PGJ were evaluated. Secondly, the probiotic with the best viability results was selected to study its antimicrobial effect against <i>L. monocytogenes</i> and <i>S. cerevisiae</i>, as well as ethanol and acetaldehyde production by the latter. <i>L. casei</i> showed the highest viability and grew in both refrigerated and fermentation conditions (1 log), produced the greatest lactic acid (5.12 g/L) and demonstrated in vitro anti-<i>Listeria</i> activity. Although the addition of the prebiotic did not improve the viability, lactic acid production or anti-<i>Listeria</i> activity of the probiotics, under the conditions studied, the prebiotic potential of inulin, support the design of a synbiotic juice. Finally, although none of the probiotic, fermentation products, or postbiotics showed any antimicrobial activity against <i>L. monocytogenes</i> or <i>S. cerevisiae</i>, the addition of <i>L. casei</i> to the PGJ significantly reduced the production of <i>S. cerevisiae</i> metabolite ethanol (29%) and acetaldehyde (50%). <i>L. casei</i> might be a suitable probiotic to deliver a safe and functional PGJ, although further research should be carried out to determine the effect of the probiotic and fermentation on the nutritional profile of PGJ. |
| first_indexed | 2024-03-08T09:54:37Z |
| format | Article |
| id | doaj.art-227d58e412714061964275c190c43c11 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T09:54:37Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-227d58e412714061964275c190c43c112024-01-29T13:52:54ZengMDPI AGFoods2304-81582024-01-0113235010.3390/foods13020350Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape JuiceVirginia Prieto-Santiago0Ingrid Aguiló-Aguayo1Jordi Ortiz-Solà2Marina Anguera3Maribel Abadias4Institute of Agrifood Research and Technology (IRTA), Postharvest Program, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, SpainInstitute of Agrifood Research and Technology (IRTA), Postharvest Program, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, SpainInstitute of Agrifood Research and Technology (IRTA), Postharvest Program, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, SpainInstitute of Agrifood Research and Technology (IRTA), Postharvest Program, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, SpainInstitute of Agrifood Research and Technology (IRTA), Postharvest Program, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, SpainDue to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different probiotic microorganisms in peach and grape juice (PGJ) with or without the prebiotic inulin and their antimicrobial activity against the foodborne pathogen <i>Listeria monocytogenes</i> and the juice spoilage microorganism <i>Saccharomyces cerevisiae</i>. Firstly, the viability of seven probiotic strains was studied in PGJ with an initial concentration of 10<sup>7</sup> CFU/mL for 21 days at 4 °C and for 3 days at 37 °C. In parallel, the physicochemical effect, the antimicrobial effect and the lactic acid production in PGJ were evaluated. Secondly, the probiotic with the best viability results was selected to study its antimicrobial effect against <i>L. monocytogenes</i> and <i>S. cerevisiae</i>, as well as ethanol and acetaldehyde production by the latter. <i>L. casei</i> showed the highest viability and grew in both refrigerated and fermentation conditions (1 log), produced the greatest lactic acid (5.12 g/L) and demonstrated in vitro anti-<i>Listeria</i> activity. Although the addition of the prebiotic did not improve the viability, lactic acid production or anti-<i>Listeria</i> activity of the probiotics, under the conditions studied, the prebiotic potential of inulin, support the design of a synbiotic juice. Finally, although none of the probiotic, fermentation products, or postbiotics showed any antimicrobial activity against <i>L. monocytogenes</i> or <i>S. cerevisiae</i>, the addition of <i>L. casei</i> to the PGJ significantly reduced the production of <i>S. cerevisiae</i> metabolite ethanol (29%) and acetaldehyde (50%). <i>L. casei</i> might be a suitable probiotic to deliver a safe and functional PGJ, although further research should be carried out to determine the effect of the probiotic and fermentation on the nutritional profile of PGJ.https://www.mdpi.com/2304-8158/13/2/350probioticprebioticsynbioticviabilityantimicrobial |
| spellingShingle | Virginia Prieto-Santiago Ingrid Aguiló-Aguayo Jordi Ortiz-Solà Marina Anguera Maribel Abadias Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice Foods probiotic prebiotic synbiotic viability antimicrobial |
| title | Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice |
| title_full | Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice |
| title_fullStr | Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice |
| title_full_unstemmed | Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice |
| title_short | Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice |
| title_sort | selection of a probiotic for its potential for developing a synbiotic peach and grape juice |
| topic | probiotic prebiotic synbiotic viability antimicrobial |
| url | https://www.mdpi.com/2304-8158/13/2/350 |
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