Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp. Issue 10 (9th September 2020)

• Record Type: Journal Article
• Authors: Montero‐Zamora, Jéssica; Cortés‐Muñoz, Marianela; Esquivel, Patricia; Mora‐Villalobos, José‐Aníbal; Velázquez, Carmela
• Is Part Of: Journal of food science. Volume 85:Issue 10(2020)
• Page Start: 3478
• Page End: 3486
• Publication Date: 2020-09-09
• Subjects: Costa Rican guava fruit -- fermentation -- Lactobacillus rhamnosus GG -- microbial growth -- microbial survival; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.15430
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic–prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey‐supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr −1 after 48 hr of fermentation. The whey‐grown probiotics were then mixed with CRG pulp to produce the probiotic–prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp ( P > 0.05), and the shelf‐life of the inoculated beverage surpassed 40 days with a minimum population of 10 6 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time ( P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey‐based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector. Practical Application: This research focuses on the evaluation of the properties of a probiotic beverage, with a promissory industrial application using whey, as a dairy industry byproduct, combined with the pulp of the highly nutritious and subutilized Costa Rican guava (CRG) fruit.