Viability of Lactobacillus plantarum NCIMB 8826 in fermented apple juice under simulated gastric and intestinal conditions

Abstract

Probiotics are commonly added to dairy foods, but due to intolerances and allergies associated with dairy consumption there has been a growing interest in alternative delivery systems. Thus, the viability of Lactobacillus plantarum NCIMB 8826 in a non-alcoholic lactic acid fermented apple juice during 15 d of storage at 4 °C when exposed to simulated gastric and intestinal conditions was evaluated. Tests were conducted on apple juice containing free L. plantarum cells or cells that were immobilized on pectin and added to the juice. During fermentation, the viability of free cells decreased to 7.44 log CFU/mL and the immobilized cells increased to 8.05 log CFU/mL. A decline was observed in the pH and °Brix of the juices with free and immobilized cells, while the lactic acid content increased. All samples except for the juice with free cells at 0 d of storage maintained more than 107 viable CFU/mL when exposed to simulated gastric and intestinal conditions. Fermented apple juice containing immobilized cells during 15 d of refrigerated storage can be used as a functional food for consumers desiring non-dairy probiotic beverages.