Dados do Trabalho

Título

FERMENTED MANGABA JUICE BY POTENTIALLY PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM FRUIT BY-PRODUCTS FROM THE BRAZILIAN SAVANNAH

Introdução

The growing interest in functional products due to health concerns has highlighted probiotics and fruits from the Cerrado Savannah, such as mangaba, for their nutritional value. By-products of these fruits contain lactic acid bacteria, identified as Pediococcus acidilactici M7, Pediococcus acidilactici P2, and Lactiplantibacillus plantarum 9, with considerable probiotic potential. The aim of this study was to evaluate the survival rate of these strains after freeze-drying and storage for 120 days and to assess their impact when added to mangaba juice, verifying their physicochemical characteristics during 35 days of refrigerated storage.

Material e Métodos

The microorganisms were grown in general edible broth, washed in PBS with 5% sucrose, frozen at -80 °C for 24 h, lyophilized for 48 h, and stored at 4 °C. On different days (1, 7, 15, 30, 60, 90, and 120), the number of viable cells was analyzed. These lyophilized strains were added (1%) to mangaba juice (60% pulp) with sucrose (1.5%). Analyses of pH, color, soluble solids content, and viable cell counts of the juice were performed on days 0, 1, 7, 14, 21, 28, and 35.

Resultados e Discussão

The survival rates (%) of freeze-dried cells remained in the range of 1.03 ± 0.04 to 0.93 ± 0.09, with no significant decrease in survival, which can be explained by the presence of sucrose as a cryoprotectant. The performance of strains P2 and 9 in juice fermentation stood out, as after fermentation, viable counts increased significantly from 8.51 to 9.73 and from 8.98 log to 9.80 log CFU/mL, respectively. After day 1 of fermentation, fermented mangaba juices presented the lowest pH values compared to unfermented juice and a slight decrease in the value of total soluble solids. Fermented mangaba juices presented total color difference values lower than 3 during storage, compared to the unfermented beverage, indicating few visible differences.

Conclusão

Mangaba juice served as an ideal non-dairy matrix for fermentation by the potentially probiotic freeze-dried strains, which aids in the recognition of byproducts generated in the processing of native Cerrado Savannah fruits, contributing to the valorization of the biome.