Evaluating the behaviour of probiotic Bacillus coagulans XY1 in fruit juices and survival during heat treatment
(2020) KMBM05 20201Applied Microbiology
- Abstract
- It has become more important for people worldwide to eat and drink products that offer us health- promoting benefits, which traditional foods do not possess. These kinds of products are called functional foods and have been fortified using vitamins, minerals or probiotics among others. Today, there are a lot of probiotic strains on the market and the first part of the aim of this study was to evaluate the behaviour of a novel probiotic strain called Bacillus coagulans XY1 by incorporating it into two different fruit juices and follow its viability, stability and performance over a storage period of 10 weeks. In addition the physicochemical properties pH and lactic acid concentration was monitored in the samples throughout the storage... (More)
- It has become more important for people worldwide to eat and drink products that offer us health- promoting benefits, which traditional foods do not possess. These kinds of products are called functional foods and have been fortified using vitamins, minerals or probiotics among others. Today, there are a lot of probiotic strains on the market and the first part of the aim of this study was to evaluate the behaviour of a novel probiotic strain called Bacillus coagulans XY1 by incorporating it into two different fruit juices and follow its viability, stability and performance over a storage period of 10 weeks. In addition the physicochemical properties pH and lactic acid concentration was monitored in the samples throughout the storage period. The juices the probiotic strain was incorporated into were one orange and one pomegranate juice and they were both stored at 8-10°C in a refrigerator. The second part of the aim was to study the survival of Bacillus coagulans XY1 through different heat treatments.
It was found that in both juices, the probiotic strain was able to survive throughout the storage time. However, the viability of the strain in the juices did not keep the required concentration of 107 cfu/mL at every testing occasion. The pH value in the juices stayed stable indicating that the strain was metabolically inactive during storage and a sensory evaluation including aroma, appearance and colour, showed that the quality of the juices was not affected by the probiotic when refrigerated. The heat treatment did affect the viability of the strain greatly. The results showed that there was a great decrease in viability of the strain after the different heat treatments were performed. This needs to be further investigated in the future to find a suitable treatment for probiotic fruit juices and it needs to be performed more similar to industrial standards for more reliable results. In conclusion, fruit juices seemed to be an appropriate food matrix for inoculation of Bacillus coagulans XY1 to develop future probiotic beverages with a long shelf-life period. (Less) - Popular Abstract
- With an increase in health-related diseases, the importance of providing your body with healthy nutrients is more important than ever. People have therefore started to look into the area of foods that in one way goes beyond the traditional ones, in order to gain as many nutrients as possible from each meal. In order to further explore this exciting area of foods, a new probiotic strain has been investigated for the development of potential new health- promoting products, also called functional foods.
Traditionally, functional foods mostly consisted of dairy products but due to the ongoing trend of vegetarian and vegan diets, people have started to look at other options. Fruit juices have become a popular source for these kinds of foods,... (More) - With an increase in health-related diseases, the importance of providing your body with healthy nutrients is more important than ever. People have therefore started to look into the area of foods that in one way goes beyond the traditional ones, in order to gain as many nutrients as possible from each meal. In order to further explore this exciting area of foods, a new probiotic strain has been investigated for the development of potential new health- promoting products, also called functional foods.
Traditionally, functional foods mostly consisted of dairy products but due to the ongoing trend of vegetarian and vegan diets, people have started to look at other options. Fruit juices have become a popular source for these kinds of foods, since they satisfy vegetarian and vegan diets and contain no allergens. They also come in a big range of flavours, which makes it easier for individuals to find something that suits them specifically. In this project a new probiotic is being investigated in fruit juices with the hope of developing it into new probiotic fruit juices. The probiotic microorganism used in this project had the ability to form spores, which means that it can go into a resting-state where it does not grow if it is being exposed to hostile growth environments. This ability comes in handy in many various ways and can make probiotic food products safer for the consumer. To minimize the risk of food
poisoning, food products such as fruit juices are often heat treated to kill off possible pathogens and thanks to the spores of this new probiotic strain, the heat treatment will not be as harmful on this probiotic as it would have been on another probiotic.
The behaviour of the probiotic strain was tested during 10 weeks in storage to see if it could survive in fruit juices during a longer time and still be beneficial for the consumer. How the probiotic strain affected the fruit juices in terms of quality was also tested during the storage period, to ensure safe and high-quality products throughout the shelf-life period. The probiotic fruit juices were also heat treated in order to see how the probiotic strain survived during different treatments for future knowledge about the tolerance of high temperature of the probiotic strain.
It was possible to see that the probiotic was able to survive in fruit juices and remained at levels somehow satisfactory regarding the requirement for a food product to be considered a probiotic food product. By keeping the probiotic fruit juices in a refrigerator for storage, the probiotic did not affect the quality of the juices on a visual basis. The probiotic fruit juices were however never
3
tasted and therefore it is not possible to say if the probiotic did affect the taste in an unsatisfactory manner. The different heat treatment combinations showed that a lot of the probiotic strain did not survive in high enough amounts to be a satisfactory probiotic food product.
This project has been a first step into testing this new probiotic strain in fruit juices and more research will be needed to evaluate the probiotic even further. More heat treatment combinations need to be tested to find a more suitable treatment for this strain and the experiment needs to be performed in a larger scale, to mimic future industrial standards further. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9028530
- author
- Trulsson, Viktoria LU
- supervisor
- organization
- alternative title
- Utvärdering av beteendet hos den probiotiska bakterien Bacillus coagulans XY1 i fruktjuicer och överlevnad under värmebehandling
- course
- KMBM05 20201
- year
- 2020
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Fruit juice, Bacillus coagulans XY1, probiotic, storage stability, heat treatment, applied microbiology, teknisk mikrobiologi
- language
- English
- id
- 9028530
- date added to LUP
- 2020-09-15 12:03:33
- date last changed
- 2020-09-15 12:03:33
@misc{9028530,
abstract = {{It has become more important for people worldwide to eat and drink products that offer us health- promoting benefits, which traditional foods do not possess. These kinds of products are called functional foods and have been fortified using vitamins, minerals or probiotics among others. Today, there are a lot of probiotic strains on the market and the first part of the aim of this study was to evaluate the behaviour of a novel probiotic strain called Bacillus coagulans XY1 by incorporating it into two different fruit juices and follow its viability, stability and performance over a storage period of 10 weeks. In addition the physicochemical properties pH and lactic acid concentration was monitored in the samples throughout the storage period. The juices the probiotic strain was incorporated into were one orange and one pomegranate juice and they were both stored at 8-10°C in a refrigerator. The second part of the aim was to study the survival of Bacillus coagulans XY1 through different heat treatments.
It was found that in both juices, the probiotic strain was able to survive throughout the storage time. However, the viability of the strain in the juices did not keep the required concentration of 107 cfu/mL at every testing occasion. The pH value in the juices stayed stable indicating that the strain was metabolically inactive during storage and a sensory evaluation including aroma, appearance and colour, showed that the quality of the juices was not affected by the probiotic when refrigerated. The heat treatment did affect the viability of the strain greatly. The results showed that there was a great decrease in viability of the strain after the different heat treatments were performed. This needs to be further investigated in the future to find a suitable treatment for probiotic fruit juices and it needs to be performed more similar to industrial standards for more reliable results. In conclusion, fruit juices seemed to be an appropriate food matrix for inoculation of Bacillus coagulans XY1 to develop future probiotic beverages with a long shelf-life period.}},
author = {{Trulsson, Viktoria}},
language = {{eng}},
note = {{Student Paper}},
title = {{Evaluating the behaviour of probiotic Bacillus coagulans XY1 in fruit juices and survival during heat treatment}},
year = {{2020}},
}