Preprint Article Version 1 This version is not peer-reviewed

Viability of 4 Wild Strains L. paraplantarum, L. plantarum, W. paramesenteroides, and E. faecalis in Fermented Probiotic Grape Marmalade during Storage at both 5°C and 25°C

Version 1 : Received: 14 April 2019 / Approved: 16 April 2019 / Online: 16 April 2019 (10:27:52 CEST)

How to cite: Samedi, L.; Charles, A.L. Viability of 4 Wild Strains L. paraplantarum, L. plantarum, W. paramesenteroides, and E. faecalis in Fermented Probiotic Grape Marmalade during Storage at both 5°C and 25°C. Preprints 2019, 2019040178 (doi: 10.20944/preprints201904.0178.v1). Samedi, L.; Charles, A.L. Viability of 4 Wild Strains L. paraplantarum, L. plantarum, W. paramesenteroides, and E. faecalis in Fermented Probiotic Grape Marmalade during Storage at both 5°C and 25°C. Preprints 2019, 2019040178 (doi: 10.20944/preprints201904.0178.v1).

Abstract

Grape foods fermented with probiotics are sources of beneficial bacteria for the GI tract and also have a high antioxidant capacity. The addition of probiotics to ferment food has always been a traditional process; therefore, probiotic dairy and non-dairy products might contribute to a daily antioxidant diet to improve consumers’ life quality and health. This research was undertaken to determine the viability of 4 wild isolates of Lactobacillus for storage at 5 and 25ºC within 90 days in simulated synthetic grape media and a standard grape marmalade formulation. Changes in active culture numbers, pH level, glucose concentration, and antioxidant properties were evaluated. Most of the isolates demonstrated higher growth in the grape marmalade than the synthetic grape marmalade, which was greater than 7 Log cfu/g within 90 days of storage at 5ºC. In addition, most of the wild isolates grew beyond the critical count of 106 cfu/g in sampling between 60 and 90 days of storage. Moreover, fermented grape marmalade with probiotics showed a strong antioxidant capacity that failed to differ significantly with the synthetic medium. The study confirmed L. paraplantarum, L. plantarum, W. paramesenteroides, and E. feacalis were ideal probiotics for fermentation process of grape marmalade.

Subject Areas

anti-oxidative properties; DPPH; grape marmalade; lactobacillus; probiotics

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