Elaboração de bebida probiótica sabor manga e uva com lactobacillus acidophilus

Abstract

Functional foods provide several health benefits to the consumer, beyond the basic nutrients needed for good nutrition. In this context, we highlight that probiotics are microorganisms that, when ingested deliver several benefits to the human body, particularly the gastrointestinal tract. Probiotic’s application is restricted to the dairy industry, and its use is limited because some people are either lactose intolerant or they simply don’t enjoy eating dairy products. This study aimed to develop a probiotic drink with Lactobacillus acidophilus from mango juice and grape. Mango and grape’s juices are preservative free and the culture of L acidophilus bacterium was inoculated in fermentation remained there for 24 hours at 37 º C. Between 10 and 15 days after fermentation, the microbial growth and the acidic levels of the juice were determined every two hours during the first 6 hours. At T6 hours, the cell growth from the mango juice was obtained with little changes to the sugar consumption and acidic levels. At T15 days, the cell viability decreased. For the grape juice, the result obtained during the T6 hours showed decreased in cell viability and changes to both sugar consumption and acidity levels. In conclusion, depending on the type of fruit and other factors, the growth of L. acidophilus yielding different results, showing the potential for the development of fruit juices containing probiotic.