Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

• Published in: Journal of food science and technology Vol. 53; no. 1; pp. 766 - 774
• Main Authors: Dimitrovski, Darko, Velickova, Elena, Dimitrovska, Maja, Langerholc, Tomaz, Winkelhausen, Eleonora
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01-01-2016; Springer Nature B.V
• Subjects: Acids; Analysis; Bacteria; Carbon sources; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Fermentation; Food; Food Science; Growth kinetics; Laboratories; Lactobacillus plantarum; Metabolites; Microorganisms; Nutrition; Original; Original Article; Prebiotics; Probiotics; Studies; Vaccinium; Vegetables; probiotic; Weibullian model; Jerusalem artichoke; synbiotic beverage; Lactobacillus plantarum
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-015-2064-0

A probiotic strain
Lactobacillus plantarum
PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for
L. plantarum
PCS26 growth. The culture grew very well reaching more than 10
10
cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % 
v
/
v
mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4–7 °C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.