Fresh cut fruit salads as a promising vehicle for Lactobacillus acidophilus and Lactobacillus plantarum

Lago-Vanzela E. S., . and Ramos A. M., . and Oliveira P. M., . and Martins E. M. F., . and Stringheta P. C., . and Martins M. L., . Fresh cut fruit salads as a promising vehicle for Lactobacillus acidophilus and Lactobacillus plantarum. pp. 2185-2192. ISSN 2231-7546

This work aimed to study the potential use of fresh cut fruit salads as carriers for Lactobacillus acidophilus LA-5 and Lactobacillus plantarum. The viability of L. acidophilus LA-5 and L. plantarum in fruit salads was above 7.83 Log CFU/g during 120 h of storage. Scanning electron microscopy showed that the fruit tissues served as shelter for probiotic bacteria. These tissues allowed bacterial adhesion especially on pineapple banana papaya mango and apple. Fruit salads from different treatments had no differences regarding pH acidity and Brix (p0.05). L. acidophilus caused changes to apple texture. Fruit salads with L. acidophilus presented psychrotrophic counts of at least 3.0 Log CFU/g less than control fruit salads for up to 120 h of storage at 8C. L. acidophilus and L. plantarum reduced coliform counts at 30C in treated fruit salads improving biopreservation. Therefore fruit salads have potential for use as promising carriers of probiotic bacteria and could constitute an alternative option for consuming healthy and functional food products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(48).p...

Abstract

This work aimed to study the potential use of fresh cut fruit salads as carriers for Lactobacillus acidophilus LA-5 and Lactobacillus plantarum. The viability of L. acidophilus LA-5 and L. plantarum in fruit salads was above 7.83 Log CFU/g during 120 h of storage. Scanning electron microscopy showed that the fruit tissues served as shelter for probiotic bacteria. These tissues allowed bacterial adhesion especially on pineapple banana papaya mango and apple. Fruit salads from different treatments had no differences regarding pH acidity and Brix (p0.05). L. acidophilus caused changes to apple texture. Fruit salads with L. acidophilus presented psychrotrophic counts of at least 3.0 Log CFU/g less than control fruit salads for up to 120 h of storage at 8C. L. acidophilus and L. plantarum reduced coliform counts at 30C in treated fruit salads improving biopreservation. Therefore fruit salads have potential for use as promising carriers of probiotic bacteria and could constitute an alternative option for consuming healthy and functional food products.

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Item Type:	Article
AGROVOC Term:	Fruit
AGROVOC Term:	Salads
AGROVOC Term:	Lactobacillus acidophilus
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	Processed foods
AGROVOC Term:	Processing
AGROVOC Term:	Inoculation
AGROVOC Term:	Homogenization
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Physicochemical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23860

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