Fermentation Potential of Lactobacillus rhamnosus and Lactobacillus acidophilus in Date Syrup to Develop a Functional Fermented Beverage: A Comparative Study. Issue 6 (28th July 2014)

• Record Type: Journal Article
• Authors: Karbasi, Mehri; Yarmand, Mohammad Saeed; Mousavi, Mohammad
• Is Part Of: Journal of food processing and preservation. Volume 39:Issue 6(2015:Dec.)
• Page Start: 863
• Page End: 870
• Publication Date: 2014-07-28
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12297
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: In this work, capability of the unbleached date syrup was studied as an inexpensive substrate to prepare a nondairy probiotic beverage by L actobacillus strains of acidophilus and rhamnosus . The growth kinetics, pH, acidity, sugars, organic acids, phenolic content and antioxidant activity were investigated over the 48‐h fermentation at 37C, whereas cell viability was determined for 4 weeks at 4C. Consequently, both lactobacilli could grow in date syrup without nutrient requirements and could increase to more than 10 8 cfu/mL after 20 h. L . acidophilus with the highest pH decrease and sugar consumption showed much better growth rate than another bacterium. Produced gluconic acid (4.25 g/L) was significantly higher than lactic acid level (3.75 g/L). Moreover, an insignificant difference in values of total phenolics and antioxidant capability by fermenting with both lactobacilli was found. L . acidophilus was more capable to survive and its viable cells remained at 1.64 × 10 7 cfu/mL after 4 weeks. Practical Application: Researchers have lately studied the biological functions of different foods instead of investigating them as energy sources. In addition, trends of the consumers have been turned to probiotic fruit juices than dairy probiotic beverages. Date palm syrup is a cheap crop, which can be a good culture for probiotic bacteria and develop functional fermented beverages. The practical merit of this study stems from the fact that it reports on the key physicochemical and cell viability properties of a fermented beverage based on date palm syrup that has social, cultural and economical significance throughout a whole region and throughout the globe.