Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale
This study introduces a probiotic-fermented mango beverage with probiotics using Lactiplantibacillus plantarum LP01. Bench-scale fermentation results increased lactic acid bacteria (LAB) concentration from 6.0 to 8.3 log CFU/mL in 24 h, stable for four weeks at 4°C. Analyses of pH, color, carbohydra...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2541887 |
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| Summary: | This study introduces a probiotic-fermented mango beverage with probiotics using Lactiplantibacillus plantarum LP01. Bench-scale fermentation results increased lactic acid bacteria (LAB) concentration from 6.0 to 8.3 log CFU/mL in 24 h, stable for four weeks at 4°C. Analyses of pH, color, carbohydrates, organic acids, and ethanol were performed before and after fermentation, and storage. Semi-industrial-scale fermentation showed similar LAB growth, from 6 to 8.6 log CFU/mL, with pH decreasing from 4.5 to 3.9. Over 30 days, LAB remained stable, resulting in 8.5 log CFU/mL. No significant difference in LAB count was observed before or after storage at either scale, confirming the beverage’s microbiological stability for up to 30 days at 4°C. This study is one of the first to successfully scale up a fermented mango beverage, highlighting the challenges and strategies involved in achieving a stable, industrial-level product. |
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| ISSN: | 1947-6337 1947-6345 |