Probiotic Beverage Research Articles

Isolation, characterization and screening of lactic acid bacteria (Lab) from fruits for the production of probiotic beverage

Isolation, characterization and screening of lactic acid bacteria (Lab) from fruits for the production of probiotic beverage

Optimizing Bacterial Cellulose Production From Kombucha Tea Utilizing Molasses and Tea Dust in Growth Medium

Kombucha, a potentially probiotic beverage renowned for its health benefits, was brewed using sweetened tea and a microbial consortium known as symbiotic culture of bacteria and yeast (SCOBY). This study is aimed at optimizing SCOBY production media using economical substrates through the Taguchi method of response surface methodology (RSM). Kombucha production was optimized for SCOBY yield by utilizing tea dust as a nitrogen source instead of tea leaves and blackstrap molasses as a carbon source. The cost per liter of the optimized medium was reduced to $0.027 (optimized) from $0.075 (unoptimized). The SCOBY yield was higher in the optimized condition (2.56%) compared to the control (2.44%) by Day 10. Optimal conditions for maximal SCOBY yield (2.56%) included 75 g/L molasses, 10 g/L tea dust, 20 g/L SCOBY seeding, pH 5, and an incubation temperature of 30°C. The growth rate (μ) of SCOBY was marginally higher in the test sample (1.142 kg/day) compared to the control (1.136 kg/day). The cost difference in SCOBY production between control and test samples was 97.8%, considering current raw material prices. Utilizing cost‐effective substrates, bacterial cellulose from kombucha fermentation could be feasibly commercialized within a short timeframe.

Utilizing yogurt whey in the production of probiotic beverages: a carrier for Limosilactobacillus reuteri

Utilizing yogurt whey in the production of probiotic beverages: a carrier for Limosilactobacillus reuteri

Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage

The present study aims to develop, optimize, and evaluate the effective incorporation of pineapple core powder (PCP) in plant-based probiotic beverages using Lactocaseibacillus rhamnosus (LGG). The optimization was carried out using pH, viscosity, and LGG viable load as response variables in the d-optimal mixer design. In optimized products, the changes in pH, titratable acidity (TA), and LGG viable load are observed during fermentation and storage conditions. The optimum condition for developing PCP-added white finger millet probiotic beverage (PAMPB) was 14:5:2:2 for white finger millet, sugar, PCP, and LGG inoculums, respectively. A PAMPB provided a higher LGG viable load of 11.34 log (CFU/mL) within 6 h of fermentation time. The PCP effectively increases the physiochemical properties like total phenolic count (17.64 mg GAE/g), total antioxidant activity, total flavonoid count (8.59 mg QE/g), and water holding capacity (41.52 %) of the PAMPB. In addition, the different sugar profiles and new pineapple aroma compounds like ethyl hexanoate and methyl hexanoate are identified in PAMPB. During the storage of PAMPB at 4⁰C for 21 days, the reduction in LGG viable count was observed from 11.54 to 9.39 log (CFU/mL). Incorporating PCP in millet beverages provides a positive result by increasing nutritional quality.

Acute Toxicity Test of Jalembi Probiotic Beverages on Mice ddY

An acute toxicity test is one of the pre-clinical tests needed to determine the safety of the consumption of a product before clinical trials are carried out on humans. The purpose of this study was to confirm whether or not there was a toxic effect of jalembi juice probiotic drink (red guava, lemon, melon, beetroot) on male and female mice observed for 14 days. This research design is experimental. The samples in this study were jalembi probiotic juice drinks with Lactobacillus plantarum starter and 40 male and female ddY mice. This research procedure was carried out by giving jalembi juice as a test preparation with doses of 124, 640, 3200, and 16000 mg/kg BW as much as 0.59 ml in males and females mice. Data analysis was carried out with One-Way ANOVA. This study showed that the administration of probiotic drink jalembi juice with doses of 124, 640, 3200, and 16000 mg/KgBW as much as 0.59 ml did not cause death, changes in body weight, and clinical symptoms in all test animals. It can be concluded that the probiotic drink jalembi juice is categorized as practically non-toxic (> 15 g/KgBW) or passes pre-clinical testing as a safe drink for consumption.

The Influence of Marketing Strategy and Port Performance on Enhancing The Competitiveness of Maritime Economy at The Patimban International Port (PIP)

This research presents successful community empowerment programs focusing on sustainable tourism development and waste management in Prabumulih, Indonesia. The Desa Wisata Burai Program, initiated in 2016 by Pertamina EP (PEP) Prabumulih, aimed to enhance the tourist experience by providing recreational facilities, such as saung, galleries, and kiosks, while supporting local artisans. Alongside this, the SARAH (Sampah Jadi Berkah) Program, started in 2020, focused on integrated waste management, transforming waste materials into compost and innovative upcycled products. Collaborations with local institutions resulted in the creation of herbal soaps and probiotic beverages. Both initiatives demonstrated positive social, economic, and environmental outcomes, including increased income generation, environmental preservation, and strengthened community bonds. The programs' successes underscore the importance of community-based approaches in sustainable development, providing replicable models for similar regions. The Desa Wisata Burai and SARAH Programs exemplify how targeted interventions can foster community empowerment, environmental conservation, and socio-economic growth, highlighting the significance of collaboration between various stakeholders to achieve long-term sustainable development goals.

Effects of mixed starters of plant- and wine-derived L. plantarum on hawthorn juice fermentation: Physicochemical properties, phenolic and volatile profiles

Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutrition and sensory qualities of hawthorn juice, however the scarcity of LAB strains adapting to the high acidity of hawthorn juice limits its industrial application. In this study, a total of thirty-seven LAB strains belonging to different genera and species were isolated from spontaneously fermented plant and spine grape wine products, and four acid-resistant L. plantarum strains (Lpl.58, Lpl.55, Lpl.69 and Lpl.HY-1) were finally screened according to their viability and fermentation activity in hawthorn juice. The influences of their single and dual-mixed inoculation on the physicochemical properties, antioxidant activity, phenolic compounds and volatile flavor compounds of hawthorn probiotic beverages were subsequently investigated. Compared to single fermentation, mixed fermentation achieved higher fermentation activity, cell viability, and acid production, especially Lpl.69 + Lpl.HY-1, which also exhibited the greatest antioxidant activity. A significant increase of phenolic compounds (e.g. chlorogenic acid, proanthocyanidin B1, proanthocyanidin B2) was observed in Lpl.58 + Lpl.HY-1. Notably, co-inoculating Lpl.69 + Lpl.HY-1 and Lpl.55 + Lpl.HY-1 largely reduced volatile compounds with unpleasant odor (hexanol and hexanal), and increased the levels of desired aroma compounds (alcohols, esters, aldehydes and ketones) compared to single fermentation. The obtained results of this study indicated that screening L. plantarum strains from different acidic matrices and conducting mixed fermentation was a promising approach to produce hawthorn probiotic beverages with high nutrition and aroma complexity.

Physicochemical, sugar profile, probiotic viability, and E-nose aroma profile of probiotic beverage enriched with pineapple pomace

The present study aims to develop, optimize, and evaluate the effective incorporation of pineapple pomace powder (PPP) in millet probiotic beverages. The Lactocaseibacillus rhamnosus (LGG) was used as a microbial culture for the fermentation process. Based on the PPP and LGG combination nine sample mixes were selected and optimized based on the response variables such as pH, titratable acidity (TA), probiotic LGG load, and viscosity using a D-optimal mixer design. The optimized condition for the development of PPP added millet probiotic beverage (PPB) was 14:5:3:1 (sample mix S33) of white finger millet (WFM), sugar, PPP, and LGG inoculums, respectively. The PPB provided a higher LGG viable load of 11.20 log (CFU/mL). The PPP effectively enhance the functional and physiochemical property of the probiotic beverage. The TPC was found to be 18.63 mg GAE/g of a sample, TFC of 7.24 mg QE/g of a sample, DPPH of 72.46%, and ABTS of 71.52%. The different sugar profiles and pineapple aroma compounds are identified in PPB, also they have a higher sensory score. During the storage of PPB at 4⁰C for 21 days, the reduction in LGG viable count was observed from 11.54 to 10.25 log (CFU/mL). These findings may be used to enhance the properties of millet probiotic beverages by adding PPP and usage of PPP as a prebiotic source in the beverages.

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

Tigernuts and millet are indigenous underutilized crops in West Africa that have versatile applications in food processing. These crops are rich in fermentable carbohydrates, resistant starch, fiber, and micronutrients, making them ideal candidates for pre- and probiotic (synbiotic) foods. This study utilized whole tigernuts in a dairy–millet-based fermented beverage called brukina, turned it to a synbiotic, and assessed the functional and physicochemical profiles, microbial quality, and shelf stability of the beverage. The tigernut–millet agglomerate was prepared by incorporating cellulose-hydrolyzed tigernut fibrous (TNF) cake and non-hydrolyzed TNF (10% and 15%, respectively) into millet and allowing to ferment for 12 and 24 h. Brukina produced from composite tigernut milk: dairy in a ratio of 40%:60% was inoculated with the probiotic Lacticaseibacillus casei after pasteurization. The beverage was analyzed for physicochemical, proximate, and functional properties and microbiological stability at 5°C and 25°C. The obtained data were subjected to analysis of variance (ANOVA) in Minitab version 17 using a general linear model to determine the variability, interactions, and significance of the measured product characteristics. The agglomerate water absorption capacity (l/g) ranged from 0.70 ± 0.17 to 0.89 ± 0.17, bulk density (g/l) from 0.55 ± 0.04 to 0.63 ± 0.00, and swell index (%) from 1.62 ± 0.08 to 1.80 ± 0.06. The agglomerate prepared from dough and fermented for 12 h had excellent functional characteristics and was selected for synbiotic brukina production. Moisture content of the product decreased (p < 0.001) with tigernut incorporation ranging from 78.85% to 70.45%, while sodium, phosphorus, protein, total carbohydrate, and crude fiber increased with tigernut incorporation (p < 0.05). Synbiotic brukina supported the growth of L. casei attaining 11 log CFU/mL with a corresponding increase in lactic acid production and was microbiologically safe at 5°C and 25°C for 5 days compared to unpasteurized and uninoculated probiotic control (p < 0.05). The addition of whole tigernuts and L. casei to brukina enhanced its nutritional content with a shelf stability of 3 days.

Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk.

Cashew (Anacardium occidentale) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic and a starter culture using in vitro gastrointestinal conditions. Two formulations were tested, without CB (Control Formulation-CF) and with CB (Test Formulation-TF), and the two strains most adapted to CB, the probiotic Lacticaseibacillus paracasei subsp. paracasei F19® and the starter Streptococcus thermophilus ST-M6®, were chosen to be fermented in the CF and the TF. During a 28-day period of refrigeration (4 °C), both strains used in the CF and TF maintained a population above 8.0 log CFU/mL. Strains cultured in the TF had a significant increase in total phenolic compounds and greater antioxidant potential during their shelf life, along with improved survival of F19® after in vitro-simulated gastrointestinal conditions. Our study revealed the promising potential of CB in the probiotic beverage. The CB-containing formulation (TF) also exhibited higher phenolic content and antioxidant activity. Furthermore, it acted as a protector for bacteria during gastrointestinal simulation, highlighting its potential as a healthy and sustainable product.

Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota.

This article deals with the condition of irregular bowel movements known as diarrhoea, its pathology, symptoms and aetiology. The information has been presented on causes of diarrhoea that include gut infections, food intolerances and allergies to certain ingredients, problems in the gastrointestinal tract like irritable bowel syndrome, inflammatory bowel disease and, the condition of dysbiosis which occurs due to long-term use of antibiotics, or other medicines, etc. Most cases of diarrhoea can be resolved without needing medical treatment; however, it is still important to avoid dehydration of the body and use some supplements to get necessary nutrients which are lost with frequent bowel movements before they can get absorbed and assimilated in the gastrointestinal tract. Probiotic products are reported as natural therapeutic agents, which can reduce the risk of diarrhoea in both adults and children. The intake of dietary fluid supplements in the form of fermented beverages containing probiotic strains could help in diarrhoea control. The patient would achieve benefits with the consumption of these functional beverages in three ways-by regaining lost fluids to the body, supplementing beneficial gut bacteria to restore diversity in gut microbiota, which was disturbed in the condition of diarrhoea as well as regaining a source of quick nutrition to recoup energy.

Effect of Lactobacillus casei shirota strain probiotic beverage on the release of chromium ions in stainless steel brackets

AbstractIntroduction: Stainless steel brackets are often used in orthodontic treatment. Chromium is one of the stainless steel bracket elements that increases corrosion resistance. Chromium ions release can cause allergic reactions. Acidic pH due to food and drink consumed can cause corrosion and release of ions. One of the most widely consumed acidic pH drinks is the Lactobacillus casei shirota strain probiotic because it provides health benefits. The purpose of this study was to determine the effect of the Lactobacillus casei shirota strain probiotic beverage on the release of chromium ions in stainless steel brackets. Methods: Laboratory experimental research with post-test only control group design. The number of samples is 10 for 2 groups. The bracket was immersed in artificial saliva as the control group and the probiotic drink Lactobacillus casei shirota strain as the treatment group. After 18 hours and 15 minutes of immersion in an incubator at 37°C, the immersion solutions were tested using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) to determine the release of chromium ions. The results of the study were analyzed using independent t-test. Results: The average chromium ion release in the control group was 7.63 ppm while the treatment group was 7.87 ppm. The results of independent t-test showed a significant difference (p<0.05). Conclusion: The release of chromium ions of stainless steel bracket immersed in probiotic beverage Lactobacillus casei shirota strain was significantly greater than that of immersion in artificial saliva. The value of chromium ion release obtained was still below the average daily intake of chromium.

Use of mandarin and persimmon fruits in water kefir fermentation.

Water kefir is a non-dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon-containing water for 42 h. According to microbiological results, both fruits containing water samples provided a high number of lactic acid bacteria and yeasts. Moreover, after fermentation, pH, Brix, and dry matter content did not significantly differ. On the other hand, fructose, maltose, and acetic acid contents of mandarin water kefir are significantly higher than persimmon water kefir (p < .05). Persimmon water kefir had higher total phenolic contents, twice as much as mandarin water kefir (p < .05). Both water kefirs had good color properties. The organoleptic acceptability of the fruit water kefirs was promising.

Fruit based probiotic functional beverages: A review

Probiotics are living bacteria and yeasts that nourish the human body, particularly the digestive system. Fruit-based beverages are an excellent vehicle for delivering probiotics to the body since they are frequently taken in large quantities and include a number of nutrients that promote the growth of these beneficial microbes. When adding probiotics to a fruit-based drink, the probiotics must survive and remain viable in the drink until ingested. This may be accomplished by choosing probiotic strains that are known to be substantial, as well as keeping the drink at the appropriate temperatures. It's also worth noting that not all probiotics have the same characteristics, and different strains of bacteria and yeast may provide varied health advantages. Fruit-based probiotic drinks, fermented vegetables like sauerkraut and kimchi, kombucha, water kefir, and non-dairy yogurt prepared from plant-based milk are all prominent non-dairy sources of probiotics. These commodities are high in beneficial bacteria and can be used in a balanced diet to help with digestion. Individuals who are lactose intolerant or follow a vegan diet prefer these non-dairy probiotic alternatives. The purpose of this review to comprehensively cover the mechanism of fruit-based probiotics and sum-up the recent advances fruit-based probiotic beverages and value-added products from these probiotics. It covers the notion of probiotics, fruits as prebiotics, the comparative fermentation mechanism of dairy and non-dairy probiotics, and the physiochemical and sensory alterations that occur following fermentation.

Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

SummaryPlant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may impact the characteristics and probiotic survival in plant‐based probiotic beverages. This study aimed to evaluate the impact of different packaging materials (polyethylene terephthalate (PET), high‐density polyethylene (HDPE), and glass) on quality parameters, probiotic survival (Lacticaseibacillus casei), and sensory acceptance of strawberry‐flavoured probiotic sorghum‐based beverages. The packaging type did not affect the product's chemical composition, quality parameters, antioxidant activity, or probiotic survival. However, the products stored in PET and HDPE packaging showed a lower consistency index, higher dissolved oxygen concentration, improved probiotic survival to simulated gastrointestinal conditions, and better sensory acceptance. Malted S. bicolor can be used to produce probiotic beverages with adequate probiotic survival and physicochemical parameters and reasonable sensory acceptance during 28 days of refrigerated storage.

Study of prebiotic effect of pineapple crown powder on development of white finger millet vegan probiotic beverage

The present study aimed to develop a new probiotic functional beverage using white finger millet (WFM), pineapple crown powder (PCP), and Lactobacillus rhamnosus GG NCDC 347 (LGG) as probiotic microbe. The beverage was optimized using CCD taking PCP concentration (1–3%) and inoculum concentration (1–3%) as independent variables and pH, viable probiotic, and viscosity as dependent variables. At 2% PCP with 1% (v/v) LGG, obtained the optimized white finger millet probiotic beverage (OWMPB). The OWMPB showed an overall increase in nutritional composition, total phenolics (10.02 mg GAE/g), flavonoid content (8.24 mg QE/g), antioxidant, physiochemical and functional properties compared to the control beverage (without PCP). To determine the effect of the addition of PCP to the beverage, GC/MS, E-nose, FTIR, and HPLC analysis were done, which showed the presence of new phytochemical, functional, and volatile compounds, having therapeutic benefits. Thus, PCP and WFM can be used efficiently in developing a probiotic beverage.

Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha

&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; This study investigates the impact of sucrose and Scoby concentration on the physical characteristics of kombucha made from pineapple skin juice. It was conducted using a randomized block design factorial with different sucrose and Scoby concentrations. The findings show that sucrose concentration significantly affected the total dissolved solids (TDS) of kombucha, while Scoby concentration had no significant effect. The highest TDS value was in the 5% sucrose concentration, and the lowest was in the 10% Scoby concentration. The study provides valuable insights for further research and applications in probiotic beverages and fermentation processes.&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; Highlight:&#x0D; &#x0D; The study investigates the impact of sucrose and Scoby concentration on the physical properties of kombucha made from pineapple skin juice.&#x0D; Sucrose concentration significantly influences the total dissolved solids (TDS) of kombucha, while Scoby concentration shows no significant effect on TDS.&#x0D; The weight and thickness of the pellicle formed in kombucha are affected by both sucrose and Scoby concentrations, whereas the diameter remains unaffected.&#x0D; &#x0D; Keyword: Pineapple Skin, Kombucha, Sucrose Concentration, Scoby Concentration, Physical Characteristics.&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D;

Pengaruh Minuman Probiotik Lactobacillus casei shirota strain Terhadap Pelepasan Ion Nikel Braket Stainless Steel

The stainless steel bracket is the most commonly used fixed orthodontic component in orthodontic treatment. The brackets in the oral cavity for a long time can cause the release of metal ions, one of which is nickel ions. Food and beverages can change the pH of the oral environment, such as probiotic beverages. The probiotic beverage with Lactobacillus casei shirota strain has a pH of around 3 – 4,5. Low pH can increase nickel ion release and allow hypersensitivity reactions to occur. The purpose of this study was to determine the effect of Lactobacillus casei shirota strain probiotic beverage on the release of nickel ions from stainless steel brackets. This research was a laboratory experimental study with a post-test-only control group design with 10 samples. Each stainless-steel bracket sample was immersed in 50 ml of artificial saliva as a control group and 50 ml of Lactobacillus casei shirota strain probiotic beverage as a treatment group. Samples were immersed for 18 hours and 15 minutes in an incubator at 37˚C. The release of nickel ions was tested using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES). The results were analyzed by a parametric Independent t-test. The average release of nickel ions in the treatment group was 9,69 ppm and the control group was 9,22 ppm. Independent t-test showed a significant difference (p&lt;0,05) in the mean of the artificial saliva and the Lactobacillus casei shirota strain probiotic beverage. The release of nickel ions from stainless steel bracket in Lactobacillus casei shirota strain probiotic beverage was greater than artificial saliva.

Utilization of Peach Juice as Substrate for Lactobacillus casei to Develop Probiotic Beverage

The probiotic L. casei is proved to be very effective against pathogenic microorganisms. Peach fruit is a packed with bundle of nutrients which can be utilized for medicinal purpose i.e. anti-cancerous, anti-diabetic, anti-inflammation, improve vision and to treat cardiovascular diseases. Objective: To develop peach based probiotic beverage. Methods: Peach pulp were fermented at different temperature using probiotic Lactobacillus casei to develop peach based probiotic beverage. The developed beverage was then examined for physicochemical, microbial and sensory characteristics. The obtained data was subjected to the statistical analysis. Results: The pH, sugar acid ratio, total soluble solids and total sugars decreased significantly throughout the storage period whereas acidity, total plate count and total probiotic count was increased significantly. Total plate count and probiotic count ranged from 5.27 to 9.83 CFU/mL and 8.29 to 12.68 CFU/mL, respectively. As the sensory properties of developed beverage are concerned; color, taste, flavor, odor and overall acceptability decreased significantly throughout storage period. The T2 was assigned maximum scores by the panelists for the sensory characteristics. Conclusions: It was concluded that peach based probiotic beverage can be developed by using isolated Lactobacillus casei.

Fortification of orange juice with microencapsulated Kocuria flava Y4 towards a novel functional beverage: Biological and quality aspects

To commercialize functional foods, probiotics must exhibit high resistance and acceptable stability under various unfavorable conditions to maintain the quality of fruit juices. This study will provide an insight into fortification of orange juice with a plant probiotic Kocuria flava Y4 by microencapsulation. Therefore, this study investigated the colony release, physicochemical and phytochemical parameters, and antioxidant activity of the orange juice exposed to microencapsulated probiotics and the one without probiotics (control). Evaluation of orange juice on the growth of probiotic bacteria showed that the fortification with alginate and psyllium micro-particles showed highest encapsulation efficiency (99.01%) and acceptable viability of probiotic cells (8.12 ± 0.077 CFU/mL) during five weeks storage at 4 °C. The morphology and functional properties of beads was studied by SEM, Zeta-potential and FTIR analysis. The sucrose and organic acids concentrations decreased significantly during fortification period (0–72 h) except ascorbic acid. Furthermore, glucose, pH, acidity, TSS were maintained. The results affirm the suitability and feasibility of developing a plant probiotic beverage using orange juice by encapsulation method.