Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431
A beetroot beverage with Lactobacillus casei 431 as the probiotic microorganism was tested for sensory acceptability at 3 fermentation periods of 2, 4 and 6 hours at 37oC. The beverage fermented for 2 hours yielded the highest overall sensory acceptability. L. casei 431 grew well and reached nearly...
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| Format: | Article |
| Language: | English |
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University of Ruhuna
2016-12-01
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| Series: | Ruhuna Journal of Science |
| Subjects: | |
| Online Access: | https://rjs.sljol.info/articles/10.4038/rjs.v7i2.20/galley/30/download/ |
| _version_ | 1828356672625573888 |
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| author | S.M. Gamage M.K.S. Mihirani O.D.A.N. Perera H.L.D. Weerahewa |
| author_facet | S.M. Gamage M.K.S. Mihirani O.D.A.N. Perera H.L.D. Weerahewa |
| author_sort | S.M. Gamage |
| collection | DOAJ |
| description | A beetroot beverage with Lactobacillus casei 431 as the probiotic microorganism was tested for sensory acceptability at 3 fermentation periods of 2, 4 and 6 hours at 37oC. The beverage fermented for 2 hours yielded the highest overall sensory acceptability. L. casei 431 grew well and reached nearly 108 CFU/ mL after 2 hours of fermentation at 37oC. Although the lactic culture in the fermented beetroot beverage gradually lost its viability during cold storage, viable cell count of lactic acid bacteria remained at 106–108 CFU/mL after 4 weeks of cold storage at 4oC. Titratable acidity increased significantly from 5.5±0.05 to 3.45x108 (P≤ 0.05) during storage. This study concludes that this beetroot-based synbiotic fermented beverage could be developed as a ready-to-drink product and kept for 6 weeks under refrigerated storage, meeting the standard 108–1010 CFU/mL of a functional drink. |
| first_indexed | 2024-04-14T03:02:34Z |
| format | Article |
| id | doaj.art-5a55c2164f524e54a80f916fac7bdd09 |
| institution | Directory Open Access Journal |
| issn | 1800-279X |
| language | English |
| last_indexed | 2024-04-14T03:02:34Z |
| publishDate | 2016-12-01 |
| publisher | University of Ruhuna |
| record_format | Article |
| series | Ruhuna Journal of Science |
| spelling | doaj.art-5a55c2164f524e54a80f916fac7bdd092022-12-22T02:15:51ZengUniversity of RuhunaRuhuna Journal of Science1800-279X2016-12-0172646910.4038/rjs.v7i2.20Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431S.M. Gamage0M.K.S. Mihirani1O.D.A.N. Perera2H.L.D. Weerahewa3Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri LankaDepartment of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri LankaDepartment of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri LankaDepartment of Botany, The Open University, Nawala, Nugegoda, Sri LankaA beetroot beverage with Lactobacillus casei 431 as the probiotic microorganism was tested for sensory acceptability at 3 fermentation periods of 2, 4 and 6 hours at 37oC. The beverage fermented for 2 hours yielded the highest overall sensory acceptability. L. casei 431 grew well and reached nearly 108 CFU/ mL after 2 hours of fermentation at 37oC. Although the lactic culture in the fermented beetroot beverage gradually lost its viability during cold storage, viable cell count of lactic acid bacteria remained at 106–108 CFU/mL after 4 weeks of cold storage at 4oC. Titratable acidity increased significantly from 5.5±0.05 to 3.45x108 (P≤ 0.05) during storage. This study concludes that this beetroot-based synbiotic fermented beverage could be developed as a ready-to-drink product and kept for 6 weeks under refrigerated storage, meeting the standard 108–1010 CFU/mL of a functional drink.https://rjs.sljol.info/articles/10.4038/rjs.v7i2.20/galley/30/download/Functional food; Lactobacillus casei; prebiotics; probiotics; synbiotic beverageFunctional foodLactobacillus caseiprebioticsprobioticssynbiotic beverage |
| spellingShingle | S.M. Gamage M.K.S. Mihirani O.D.A.N. Perera H.L.D. Weerahewa Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431 Ruhuna Journal of Science Functional food; Lactobacillus casei; prebiotics; probiotics; synbiotic beverage Functional food Lactobacillus casei prebiotics probiotics synbiotic beverage |
| title | Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431 |
| title_full | Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431 |
| title_fullStr | Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431 |
| title_full_unstemmed | Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431 |
| title_short | Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431 |
| title_sort | development of synbiotic beverage from beetroot juice using beneficial probiotic lactobacillus casei 431 |
| topic | Functional food; Lactobacillus casei; prebiotics; probiotics; synbiotic beverage Functional food Lactobacillus casei prebiotics probiotics synbiotic beverage |
| url | https://rjs.sljol.info/articles/10.4038/rjs.v7i2.20/galley/30/download/ |
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