Fermentation of chickpea (Cicer arietinum L.) and coconut (Coccus nucifera L.) beverages by Lactobacillus paracasei subsp paracasei LBC 81: The influence of sugar content on growth and stability during storage

Abstract

The objective of this study was to evaluate the fermentability of a beverage made with chickpea and coconut extract, and to evaluate the influence of different sugar contents on the growth of L. paracasei LBC 81 and on the stability of fermented beverages during storage. The beverages was prepared with different sugar contents (0, 2.5, 5.0, 7.5, and g/100 g). L. paracasei LBC 81 was inoculated in the different beverages and incubated at 37 °C. The fermented beverages were evaluated for: (i) fermentative process, (ii) chemical composition and (iii) stability of beverages fermented by L. paracasei LBC 81 during 10 days of storage. L. paracasei LBC 81 showed accentuated growth in beverage with no added sugar. During a 10 days storage time, the viability of L. paracasei LBC 81 presented estimated values greater than 8 log CFU/mL. There was a tendency to increase acidity and soluble solids stability, and changes in hue angle and chroma in the different beverages occurred according to the sugar content and storage time. The beverage made with chickpea and coconut extract is a viable matrix for the growth of L. paracasei LBC 81, maintaining necessary viability during the 10 days shelf life at 4 °C.