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Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation

Received: 22 March 2017     Accepted: 16 May 2017     Published: 3 July 2017
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Abstract

Lactic acid bacteria are used popularly for fruit juice fermentation because they are good sources of probiotics for human. In this study, ten lactic acid bacteria were isolated from 7 samples of naturally fermented pineapple juice. All isolates could grow in the MRS medium pH 1.5 and reach high densities (6.80 – 6.95 log CFU/mL) after 2 h of incubation at 37°C. Moreover, Lactobacillus sp. Y1 produced highest lactic acid concentration (1.20% w/v) and identified as L. acidophilus. The different diluted ratios of pineapple juice (0, 10, 20 and 30% w/v) and different sucrose supplementations (0, 3, 6, and 9% w/v) were used for testing fermenting capacity of L. acidophilus Y1. The undiluted pineapple juice with 9% (w/v) of sucrose supplementation was found to be suitable for fermentation. Based on the results of sensory evaluation and bacterial density determination, the favorable conditions for pineapple fermentation were determined as follow: initial bacterial level at 5.0 log cells/mL, fermentation time for 36 h at 37°C. The results of storage testing showed that the suitable temperature for product storage was 4 – 6°C, bacterial density (8.06 log CFU/mL) of final product was maintained up to 3 weeks.

Published in Bioprocess Engineering (Volume 1, Issue 2)
DOI 10.11648/j.be.20170102.15
Page(s) 58-64
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Lactic Acid Bacteria, Lactic Acid Fermentation, Lactobacillus acidophilus, Pineapple, Probiotic

References
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[2] Schrezenmeir, J. and M. de Vrese (2001). Probiotics, prebiotics, and synbiotics - approaching a definition. The American Journal of Clinical Nutrition, 73: 361S-364S.
[3] McCracken, V. J. and R. G. Lorenz (2001). The gastrointestinal ecosystem: Aprecarious alliance among epithelium, immunity and microbiota. Cell Microbiology, 3: 1-11.
[4] Sanz Y., I. Nadal, and E. Sánchez (2007). Probiotics as drugs against human gastrointestinal infections. Recent Patents on Anti-Infection Drug Discover, 2: 148-156.
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[7] Pereira, A. L. F., T. C. Maciel, S. Rodrigues (2011). Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Reserch International, 44: 1276-1283.
[8] Gaanappriya, M., P. Guhankumar, V. Kiruththica, N. Santhiya, S. Anita (2013). Probiotication of fruit juices by Lactobacillus acidophilus. International Journal of Advanced Biotechnology and Research, 4: 72-77.
[9] Curiel, J. A., D. Pinto, B. Marzani, P. Filannino, G. A. Farris, M. Gobbetti, and C. G. Rizzello (2015). Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries. Microbial Cell Factories, 14: 67.
[10] Prakitchaiwattana, C., K. Boonin, and Kaewklin (2017). De-acidification of fresh whole pineapple juice wine by secondary malolactic fermentation with lactic acid bacteria International Food Research Journal, 24(1): 223-231.
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[12] Mattila-Sandholm, T., P. Myllarinen, R. Crittenden, G. Mogensen, R. Fonden, and M. Saarela. 2002. Technological challenges for future probiotic foods. International Dairy Journal, 3: 173-182.
[13] Shah, N. (2001). Functional foods from probiotics and prebiotics. Food Technology, 55: 46-53.
[14] Maurer, H. R. (2001). Bromelain: biochemistry, pharmacology and medical use. Cell Molecular Life Science, 58: 1234-1245.
[15] Cho E, J. M. Seddon, B. Rosner, W. C. Willett, and S. E. Hankinson (2004). Prospective study of intake of fruits, vegetables, vitamins, and carotenoids and risk of age-related maculopathy. Arch Ophthalmology, 122: 883-892.
[16] William, G. W., M. B. Susan, A. P. Dale, and J. L. David (1991). 16S Ribosomal DNA amplification for phylogenetic study. Journal of Bacteriology, 173(2): 697-703.
[17] Yoon, K., E. Woodams, Y. Hang (2004). Probiotication of tomato juice by lactic acid bacteria. Journal of Microbiology, 42, 315-318.
[18] Nguyen Thi Hien (2006). Production of sodium glutamate and traditional fermentation products. Science and Technology Publishing House, Vietnam.
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    Huynh Xuan Phong, Mach Tu Quyen, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Ngo Thi Phuong Dung. (2017). Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation. Bioprocess Engineering, 1(2), 58-64. https://doi.org/10.11648/j.be.20170102.15

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    ACS Style

    Huynh Xuan Phong; Mach Tu Quyen; Nguyen Ngoc Thanh; Bui Hoang Dang Long; Ngo Thi Phuong Dung. Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation. Bioprocess Eng. 2017, 1(2), 58-64. doi: 10.11648/j.be.20170102.15

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    AMA Style

    Huynh Xuan Phong, Mach Tu Quyen, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Ngo Thi Phuong Dung. Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation. Bioprocess Eng. 2017;1(2):58-64. doi: 10.11648/j.be.20170102.15

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  • @article{10.11648/j.be.20170102.15,
      author = {Huynh Xuan Phong and Mach Tu Quyen and Nguyen Ngoc Thanh and Bui Hoang Dang Long and Ngo Thi Phuong Dung},
      title = {Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation},
      journal = {Bioprocess Engineering},
      volume = {1},
      number = {2},
      pages = {58-64},
      doi = {10.11648/j.be.20170102.15},
      url = {https://doi.org/10.11648/j.be.20170102.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20170102.15},
      abstract = {Lactic acid bacteria are used popularly for fruit juice fermentation because they are good sources of probiotics for human. In this study, ten lactic acid bacteria were isolated from 7 samples of naturally fermented pineapple juice. All isolates could grow in the MRS medium pH 1.5 and reach high densities (6.80 – 6.95 log CFU/mL) after 2 h of incubation at 37°C. Moreover, Lactobacillus sp. Y1 produced highest lactic acid concentration (1.20% w/v) and identified as L. acidophilus. The different diluted ratios of pineapple juice (0, 10, 20 and 30% w/v) and different sucrose supplementations (0, 3, 6, and 9% w/v) were used for testing fermenting capacity of L. acidophilus Y1. The undiluted pineapple juice with 9% (w/v) of sucrose supplementation was found to be suitable for fermentation. Based on the results of sensory evaluation and bacterial density determination, the favorable conditions for pineapple fermentation were determined as follow: initial bacterial level at 5.0 log cells/mL, fermentation time for 36 h at 37°C. The results of storage testing showed that the suitable temperature for product storage was 4 – 6°C, bacterial density (8.06 log CFU/mL) of final product was maintained up to 3 weeks.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Selection of High Acid Producing Lactic Acid Bacteria and Potential Application in Pineapple Juice Fermentation
    AU  - Huynh Xuan Phong
    AU  - Mach Tu Quyen
    AU  - Nguyen Ngoc Thanh
    AU  - Bui Hoang Dang Long
    AU  - Ngo Thi Phuong Dung
    Y1  - 2017/07/03
    PY  - 2017
    N1  - https://doi.org/10.11648/j.be.20170102.15
    DO  - 10.11648/j.be.20170102.15
    T2  - Bioprocess Engineering
    JF  - Bioprocess Engineering
    JO  - Bioprocess Engineering
    SP  - 58
    EP  - 64
    PB  - Science Publishing Group
    SN  - 2578-8701
    UR  - https://doi.org/10.11648/j.be.20170102.15
    AB  - Lactic acid bacteria are used popularly for fruit juice fermentation because they are good sources of probiotics for human. In this study, ten lactic acid bacteria were isolated from 7 samples of naturally fermented pineapple juice. All isolates could grow in the MRS medium pH 1.5 and reach high densities (6.80 – 6.95 log CFU/mL) after 2 h of incubation at 37°C. Moreover, Lactobacillus sp. Y1 produced highest lactic acid concentration (1.20% w/v) and identified as L. acidophilus. The different diluted ratios of pineapple juice (0, 10, 20 and 30% w/v) and different sucrose supplementations (0, 3, 6, and 9% w/v) were used for testing fermenting capacity of L. acidophilus Y1. The undiluted pineapple juice with 9% (w/v) of sucrose supplementation was found to be suitable for fermentation. Based on the results of sensory evaluation and bacterial density determination, the favorable conditions for pineapple fermentation were determined as follow: initial bacterial level at 5.0 log cells/mL, fermentation time for 36 h at 37°C. The results of storage testing showed that the suitable temperature for product storage was 4 – 6°C, bacterial density (8.06 log CFU/mL) of final product was maintained up to 3 weeks.
    VL  - 1
    IS  - 2
    ER  - 

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Author Information
  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

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