Skip to main content
SpringerLink
Log in

Development of Improved Strategies for the Survival of Lactobacillus Plantarum MTCC 1407 in Probioticated Custard Apple Juice

  • Research Article
  • Published:
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences Aims and scope Submit manuscript

Abstract

Probiotics are live microorganisms that have been extensively used as food supplements to enhance the dynamic of intestinal microbial balance. Nowadays, the fruit juices are considered as suitable media for cultivating the probiotics strains for the large scale production of functional beverages. Besides, the selection of novel medium for the cultivation of healthy beverages and screening of potent probiotics strains for better tolerance ability and survival in gastrointestinal transit conditions are still challenging. Keeping this in view, the main aim of this study is to prepare probioticated custard apple juice using Lactobacillus plantarum MTCC 1407 under optimized conditions via microencapsulation. The selected probiotic strain showed remarkable antibacterial activity against Bacillus subtilis 736, Staphylococcus epidermidis MTCC 435, Klebsiella pneumoniae MTCC 7162, whereas very less bacterial growth inhibition was recorded against Escherichia coli MTCC 739 and no growth of inhibition was observed in Pseudomonas aeruginosa MTCC 2297 when compared with the positive control (amoxicillin 80 µg/mL). Besides, Lactobacillus plantarum strain exhibited lower MIC breakpoint values for several antibiotics tested except vancomycin (4 µg/ml) and also capable of reducing cholesterol level in De Man, Rogosa and Sharpe (MRS) agar medium through the assimilation of cholesterol up to 63%. Microencapsulated probiotic L. plantarum strain was inoculated into custard apple juice, and the viability of the strain was calculated during the storage conditions at 4 °C for 4 weeks. The selected probiotic strain reduced the pH from 6.4 to 5.7, within 30 days of fermentation during cold storage. During the fermentation period, the microencapsulated strain showed good tolerance ability towards acid and bile salt. The present study noticeably illustrates that the custard apple juice is proven to act as a novel medium for the production of a fermented probiotic drink. Further, it also serves as a healthy beverage for patients with lactose intolerance.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Hussain T, Tan B, Yin Y, Blachier F, Tossou MC, Rahu N (2016) Oxidative stress and inflammation: What polyphenols can do for us? Oxid Med Cell Longev. 1-9. https://doi.org/10.1155/2016/7432797

  2. Shah N, Prajapati JB (2013) Effect of carbon dioxide on sensory attributes, physicochemical parameters and viability of probiotic L. helveticus MTCC5463 in fermented milk. J Food Sci Technol 51:3886–3893. https://doi.org/10.1007/s13197-013-0943-9

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  3. Vasudha S, Mishra HN (2013) Non dairy probiotic beverages. Int Food Res J 20(1):7–15

    CAS  Google Scholar 

  4. Patel A, Prajapati JB, Holst O, Ljungh A (2014) Determining probiotic potential of exopolysaccharides producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products. Food Biosci 5:27–33. https://doi.org/10.1016/j.fbio.2013.10.002

    Article  CAS  Google Scholar 

  5. Filho ALDS, Freitasa HV, Rodrigues S, Abreua VKG, Lemosa TDO, Gomesc WF, Naraind N, Pereiraa ALF (2019) Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage. LWT 99:371–378. https://doi.org/10.1016/j.lwt.2018.10.007

    Article  CAS  Google Scholar 

  6. Pimentel-González DJ, Campos-Montiel RG, Lobato-Calleros C, Pedroza-Islasd R, Vernon-Carter EJ (2009) Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Res Int 42:292–297. https://doi.org/10.1016/j.foodres.2008.12.002

    Article  CAS  Google Scholar 

  7. Martin MJ, Villoslada FL, Ruiz MA, Morales ME (2015) Microencapsulation of bacteria: a review of different technologies and their impact on the probiotic effects. Innov Food Sci Emerg 27:15–25. https://doi.org/10.1016/j.ifset.2014.09.010

    Article  CAS  Google Scholar 

  8. Shah NP (2007) Functional cultures and health benefits. Int Dairy J 17:1262–1277. https://doi.org/10.1016/j.idairyj.2007.01.014

    Article  Google Scholar 

  9. Huq T, Khan A, Khan RA, Riedl B, Lacroix M (2013) Encapsulation of probiotic bacteria in bio-polymeric system. Crit Rev Food Sci Nutr 53(9):909–916. https://doi.org/10.1080/10408398.2011.573152

    Article  CAS  PubMed  Google Scholar 

  10. Jantarathina S, Borompichaichartkulb C, Sanguandeekulb R (2017) Microencapsulation of probiotic and prebiotic in alginate-chitosan capsules and its effect on viability under heat process in shrimp feeding. Mater Today-Proc 4:6166–6172. https://doi.org/10.1016/j.matpr.2017.06.111

    Article  Google Scholar 

  11. Hashemi SMB, Khaneghah AM, Barba FJ, Nemati Z, Shokofti SS, Alizadeh F (2017) Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities. J Funct Foods 38:409–414. https://doi.org/10.1016/j.jff.2017.09.040

    Article  CAS  Google Scholar 

  12. Mayrhofer S, Van Hoek AHAM, Mair C, Huys G, Aarts HJM, Kneifel W, Domig KJ (2010) Antibiotic susceptibility of members of the Lactobacillus acidophilus group using broth microdilution and molecular identification of their resistance determinants. Int J of food Microbiol 144(1):81–87. https://doi.org/10.1016/j.ijfoodmicro.2010.08.024

    Article  CAS  Google Scholar 

  13. EFSA (2012) Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA Journal 10(6):2740–2749. https://doi.org/10.2903/j.efsa.2012.2740

    Article  CAS  Google Scholar 

  14. Rudel LL, Morris MD (1973) Determination of cholesterol using O-phthalaldehyde. J Lipid Res 14(3):364–366

    Article  CAS  Google Scholar 

  15. Larisch BC, Poncelet D, Champagnes CP, Neufeld RJ (1994) Microencapsulation of Lactococcus zactis subsp. Cremoris J Microencapsulation 11(2):189–195. https://doi.org/10.3109/02652049409040450

    Article  CAS  PubMed  Google Scholar 

  16. Rodrigues D, Rocha-Santos TAP, Pereira CI, Gomes AM, Xavier F, Malcata DE, Freitas AC (2011) The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices. LWT-Food Sci Technol 44:100–108. https://doi.org/10.1016/j.lwt.2010.05.021

    Article  CAS  Google Scholar 

  17. Chavarri M, Maranon I, Ares R, Ibanez FC, Marzo F, Villaran MC (2010) Microencapsulation of probiotic and prebiotic in alginate chitosan capsules improves survival in simulated gastrointestinal condition. Int J Food Microbiol 142(1–2):185–189. https://doi.org/10.1016/j.ijfoodmicro.2010.06.022

    Article  CAS  PubMed  Google Scholar 

  18. Chen HY, Li XY, Liu BJ, Meng XH (2017) Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions. J Funct Foods 29:248–255. https://doi.org/10.1016/j.jff.2016.12.015

    Article  CAS  Google Scholar 

  19. Zhang B, Wang Y, Tan Z, Li Z, Jiao Z, Huang Q (2016) Screening of probiotic activities of lactobacilli strains isolated from traditional tibetan qula, a raw yak milk cheese. Asian-Australas J Anim Sci 29(10):1490–1499. https://doi.org/10.5713/ajas.15.0849

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  20. Olivares A, Soto C, Caballero E, Altamirano C (2019) Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage. Electron J Biotechnol 42:42–48. https://doi.org/10.1016/j.ejbt.2019.10.002

    Article  CAS  Google Scholar 

  21. Hutt P, Shchepetova J, Loivukene K (2006) Antagonistic activity of probiotic lactobacilli and bifidobacteria against entero-and uropathogen. J Appl Microbiol 100(6):1324–1332. https://doi.org/10.1111/j.1365-2672.2006.02857

    Article  CAS  PubMed  Google Scholar 

  22. Dinev T, Beev G, Denev S, Dermendzhieva D, Tzanova M, Valkova E (2017) Antimicrobial activity of Lactobacillus acidophilus against pathogenic and food spoilage microorganisms: a review. Agricul Sci Technol 9(1):3–9. https://doi.org/10.15547/bjvm.1084

    Article  Google Scholar 

  23. Lim S-M, Dong-Soon IM (2009) Screening and characterization of probiotic lactic acid bacteria isolated from korean fermented foods. J Microbiol Biotechnol 19(2):178–186

    Article  CAS  Google Scholar 

  24. Aquino MGB, Ebuen BU, Widwidan C, Soriano GP (2017) Cholesterol lowering potential of Lactobacillus brevis. Int J Res Studies Microbiol Biotechnol, 3(2), 7–10 https://doi.org/10.20431/2454-9428.0302002

  25. Gouin S (2004) Microencapsulation: industrial appraisal of existing technologies and trends. Trends Food Sci Tech 15:330–347. https://doi.org/10.1016/j.tifs.2003.10.005

    Article  CAS  Google Scholar 

  26. Kalita D, Saikia S, GautamG MR, Mahanta CL (2018) Characteristics of synbiotic spray dried powder of litchi juice with Lactobacillus plantarum and different carrier materials. LWT-Food Sci Technol 87(2018):351–360. https://doi.org/10.1016/j.lwt.2017.08.092

    Article  CAS  Google Scholar 

  27. Sohail A, Turner MS, Coombes A, Bostrom T, Bhandari B (2011) Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosol method. Int J Food Microbiol 145(1):162–168. https://doi.org/10.1016/j.ijfoodmicro.2010.12.007

    Article  CAS  PubMed  Google Scholar 

  28. Gbassi GK, Vandamme T, Ennahar S, Marchioni E (2009) Microencapsulation of lactobacillus plantarum spp in an alginate matrix coated with whey proteins. Int J food microbiol 129(1):103–105

    Article  CAS  Google Scholar 

  29. Amine KM, Champagne CP, Salmieri S, Britten M, St-Gelais D, Fustier P, Lacroix M (2014) Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying. LWT - Food Sci Technol 56:111–117. https://doi.org/10.1016/j.lwt.2013.11.003

    Article  CAS  Google Scholar 

Download references

Acknowledgement

The authors acknowledged the management of SASTRA Deemed University, and Department of Chemistry & Biosciences, Srinivasa Ramanujan Centre for providing facility to carry out the research works.

Author information

Authors and Affiliations

  1. Department of Chemistry & Biosciences, Srinivasa Ramanujan Centre, SASTRA Deemed To Be University, Kumbakonam, Tamil Nadu, 612001, India

    M. Arunkumar, S. K. Divya, N. Mahesh & S. Balakumar

Authors
  1. M. Arunkumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. S. K. Divya
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. N. Mahesh
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. S. Balakumar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. Arunkumar.

Ethics declarations

Conflict of interest

All authors declare no financial or commercial conflicts of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Significance statement The present study focused on the production of custard apple juice using microencapsulated probiotic Lactobacillus plantarum MTCC 1407 strain and also checks the survival efficacy of the strain and the stability of the fermented beverages. To my adequate knowledge, this is the first report exploring the probioticated custard apple juice with alginate beads provided better protection of viable cells under simulated conditions similar to the human GI tract. The present finding suggested that the lactic acid bacteria fermented custard apple juices could serve as a healthy beverage for patients with lactose intolerance.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Arunkumar, M., Divya, S.K., Mahesh, N. et al. Development of Improved Strategies for the Survival of Lactobacillus Plantarum MTCC 1407 in Probioticated Custard Apple Juice. Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. 91, 217–226 (2021). https://doi.org/10.1007/s40011-020-01196-w

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s40011-020-01196-w

Keywords

Search

Navigation