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Food Chem. 2013 Aug 15;139(1-4):261-6. doi: 10.1016/j.foodchem.2013.01.059. Epub 2013 Feb 1.

Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability.

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Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici Bloco 858, Caixa Postal 12168, CEP 6002-1970 Fortaleza, Ceará, Brazil.


The aim of this study was to evaluate the use of sonicated pineapple juice as substrate for producing a probiotic beverage by Lactobacillus casei NRRL B442. Maximal microbial viability was found by cultivating L. casei at 31°C and pH 5.8 (optimised conditions). After fermentation, samples of sweetened and non-sweetened juice were stored. After 42 days of storage under refrigeration (4°C), the microbial viability was 6.03 Log CFU/mL in the non-sweetened sample and 4.77 Log CFU/mL in the sweetened sample. The pH of both samples decreased during storage due to lactic acid production (post acidification). The characteristic colour of the juice was maintained throughout the shelf life and no browning was observed. Sonicated pineapple juice was shown to be a suitable substrate for L. casei cultivation and for the development of an alternative non-dairy probiotic beverage.

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