Survival of putative Lacticaseibacillus paracasei C1I12 after supplementation of marang (Artocarpus odoratissimus) juice

Abstract

Abstract The demand for non-dairy functional beverages is increasing. Marang (Artocarpus odoratissimus) is an underutilized fruit in the Philippines. This study aimed to assess the survival of putative Lacticaseibacillus paracasei C1I12 strain previously isolated from Nypa fruticans after supplementation of marang juice. At the end of 30 days of storage at 4 ºC, the viable cell count was significantly higher in the supplemented marang juice (8.17 log CFU/mL) compared to the raw marang juice (5.07 log CFU/mL) (P < 0.05). Cell counts in the juice with putative L. paracasei C1I12 were 7 log CFU/mL after 180 min in simulated gastric and intestinal fluids. Aerobic bacteria and coliforms were not detected in assessing the initial microbiological quality of the raw marang juice. The pH was 3.38 and 3.84 for the juice with putative L. paracasei C1I12 and the raw marang juice, respectively, while the total soluble solids reached 10.58°Brix and 14.00°Brix, respectively. This study shows that inoculation with the C1I12 strain ensured high cell counts in the marang juice after in vitro digestion. This is the first study demonstrating the potential of putative L. paracasei C1I12 in the production of a non-dairy marang beverage which can be further explored for functional food and probiotic applications. Graphical Abstract

Keywords

• Artocarpus odoratissimus
• In vitro digestion
• Lactic acid bacteria
• Lacticaseibacillus