Czech J. Food Sci., 2023, 41(3):221-229 | DOI: 10.17221/243/2022-CJFS

Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristicsOriginal Paper

Fariz Nurmita Aziz¹, Tyas Utami^1,2, Dian Anggraini Suroto^1,2, Rini Yanti¹, Endang Sutriswati Rahayu^1,2*

¹ Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

² University Center for Excellence for Research and Application on Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta, Indonesia

Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantarum Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation (P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU·mL^–1), pH (3.52), and titratable acidity (0.59%). To balance the sour taste, the 8% sucrose addition was the most preferred by the panellists (n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU·mL^–1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L. plantarum Dad-13.

Keywords: beverage; fruit juice; lactic acid bacteria; probiotic; sucrose

Accepted: June 20, 2023; Published: June 29, 2023  Show citation