Production and Shelf-Life Study of Probiotic Caja ( Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

• Published in: Foods Vol. 11; no. 13; p. 1838
• Main Authors: Rodrigues, Thais Jaciane Araujo, Albuquerque, Aline Pacheco, Azevedo, Antônio Vinícius Silva de, Silva, Layanne Rodrigues da, Pasquali, Matheus Augusto de Bittencourt, Araújo, Gilmar Trindade de, Monteiro, Shênia Santos, Lima, Wanessa Dayane Leite, Rocha, Ana Paula Trindade
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22-06-2022; MDPI
• Subjects: Acidity; Acids; Antioxidants; Ascorbic acid; Bacteria; Bifidobacterium animalis; Biotechnology; Carbohydrates; Carotenoids; Caustic soda; Dietary minerals; Fermentation; Food; Food science; Fruits; functional food; Growth kinetics; Metabolites; Microorganisms; Moisture content; Phenolic compounds; Phenols; Probiotics; Pulp; Shelf life; Sodium; Spondias mombin; stability study; Stability tests; Vitamins; Water content; Brazil; fermentation; growth kinetics; functional food; stability study
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11131838

The highly nutritional caja fruit (
L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using
ssp.
B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with
ssp.
B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the
ssp.
B94 growth and consequently can be explored biotechnologically for new food products.