Development of Probiotic Almond Beverage Using <i>Lacticaseibacillus rhamnosus</i> GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre

Abstract

Plant-based beverages are growing in popularity due to the rise of vegetarianism and other health trends. A probiotic almond beverage that combines the properties of almonds, inulin, and Lacticaseibacillusrhamnosus GR-1 may meet the demand for a non-dairy health-promoting food. The purpose of this study was to investigate the viability of L. rhamnosus GR-1 and pH in five fermented almond beverage samples, supplemented with either 2% or 5% (w/v) short-chain or long-chain inulin over 9 h of fermentation and 30 days of refrigerated storage. All almond beverage samples achieved a mean viable count of at least 107 CFU/mL during 9h of fermentation and 30 days of refrigerated storage. The probiotic almond beverage supplemented with 2% (w/v) short-chain inulin had a significantly higher mean microbial count (p = 0.048) and lower pH (p L. rhamnosus GR-1. Therefore, the probiotic almond beverage has the potential to be a valid alternative to dairy-based probiotic products.

Keywords

• almond beverage
• probiotic
• Lacticaseibacillus rhamnosus GR-1
• inulin fibre
• prebiotic