Yacon-based Beverage as Non-dairy Vehicle for Bifidobacterium animalis ssp. lactis: Stability and In vitro Probiotic Viability

Abstract

Probiotics are health-promoting microorganisms commonly applied to functional foods. Dairy products are the most common source of probiotics, which difficult probiotics’ consumption by lactose intolerants. In this work, a yacon-based (Smallanthus sonchifolius) beverage was evaluated as a non-dairy vehicle for probiotics (Bifidobacterium animalis ssp. lactis, BB-12®), concerning stability and probiotics viability, during 28 days. x The yacon-based beverage was properly obtained. To determine the better treatment to stabilize it during storage, combined treatments were optimized via experimental design, and the color stability evaluated the initial changes. The beverage was incubated with the probiotic strain Bifidobacterium animalis ssp. lactis and the fermentation were carried out at 45 °C and 35 °C for 10 h in anaerobic jars. The storage viability was evaluated for 28 days, and the viable cell counting was carried out every seven days. A combination of the immersion of yacon slices into ascorbic acid 0.5% (w/v), blanching (3 min), and the addition of 0.4% (w/v) of ascorbic acid as an antioxidant was the most promising treatment to maintain color stability. Moreover, the fermentation applying 35 °C maintained the beverage with probiotic status for 14 days. In this work, a probiotic beverage was proposed, with potential health benefits, based on an underused root with great productivity, which will result in a potential low-cost probiotic product compared to dairy-based probiotic beverages.