Effect of Lactiplantibacillus plantarum and prebiotics on physicochemical, microbiological, and sensory quality of pasteurized raw mango juice
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Abstract
This study aimed to develop a functional beverage from a local mango variety, “Kaew,” and the potential probiotic Lactiplantibacillus plantarum PW1 (Lp) enriched with prebiotics, including fructooligosaccharides, inulin, and polydextrose. The effects of Lp and these functional ingredients on the beverage's physicochemical, microbiological, and sensory qualities after fermentation and during refrigeration were investigated. The addition of the potential probiotic Lp, along with prebiotics, was effectively applied in ready-to-drink raw mango juice. The viability of the Lp strain remained above 7 Log CFU/mL throughout the study periods. The findings highlighted the potential to enhance the value of mango juice through fermentation with the beneficial bacteria Lp, combined with exogenous prebiotics.
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References
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