Probiotic Beverage from Mangosteen Juice Fermented with Lactobacillus Strains

Abstract

In the present work, a non-dairy fermented beverage was produced from mangosteen juice using Lactobacillus strains. Mangosteen juice was fermented with 3 probiotic strains: Lactobacillus casei TISTR 390, L. fermentum TISTR 391 and L. plantarum TISTR 1463 in single and co-cultivations at an incubation temperature of 30°C for 72 h. The changes in chemical and microbiological properties during fermentation at 0, 24, 48 and 72 h were investigated. It was found that the acidity and viable cell count of fermented mangosteen juice increased at 72 h fermentation in all of the treatments, whereas the level of total soluble solid, phenolic compound, and pH decreased. Sensory evaluation showed that mangosteen juice fermented with the combination of L. casei TISTR 390, L. fermentum TISTR 391, and L. plantarum TISTR 1463 had overall the acceptability score in the group of highest score (6.74; moderately like). Furthermore, it showed the highest taste liking score.However, after 4 weeks of cold storage at 4°C, the level of phenolic compound, pH and viable cell count of this fermented juice slightly fell, but the total soluble solid remained the same. Interestingly, the fermented juice had good antioxidant activity compared with the control (without lactic acid bacteria). Moreover, the low concentration of fermented mangosteen juice exhibited to have higher toxicity to colon tumor cell (SW620) than that of the control. This finding suggested that these probiotic mangosteen juice could be served as a healthy alternative functional beverage for general consumers, especially adults and the elderly.