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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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2541887 |
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| author | David Orrego Nestor David Giraldo Santiago Criales Bernadette Klotz-Ceberio |
| author_facet | David Orrego Nestor David Giraldo Santiago Criales Bernadette Klotz-Ceberio |
| author_sort | David Orrego |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-6d0cfe0bc1ce4faaa2b0e8ac75ceda03 |
| institution | Matheson Library |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-6d0cfe0bc1ce4faaa2b0e8ac75ceda032025-08-04T15:38:00ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2541887Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scaleDavid Orrego0Nestor David Giraldo1Santiago Criales2Bernadette Klotz-Ceberio3Research and Development Department, Alpina Productos Alimenticios S.A.S. BIC, Sopo, ColombiaResearch and Development Department, Alpina Productos Alimenticios S.A.S. BIC, Sopo, ColombiaResearch and Development Department, Alpina Productos Alimenticios S.A.S. BIC, Sopo, ColombiaResearch and Development Department, Alpina Productos Alimenticios S.A.S. BIC, Sopo, ColombiaThis 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.https://www.tandfonline.com/doi/10.1080/19476337.2025.2541887Probiotic beveragefermentationLactiplantibacillus plantarummangoscale-up |
| spellingShingle | David Orrego Nestor David Giraldo Santiago Criales Bernadette Klotz-Ceberio Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale CyTA - Journal of Food Probiotic beverage fermentation Lactiplantibacillus plantarum mango scale-up |
| title | Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale |
| title_full | Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale |
| title_fullStr | Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale |
| title_full_unstemmed | Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale |
| title_short | Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale |
| title_sort | fermentation of a mango beverage with lactiplantibacillus plantarum lp01 from bench to semi industrial scale |
| topic | Probiotic beverage fermentation Lactiplantibacillus plantarum mango scale-up |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2541887 |
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