Probiotics in fruit beverages
The present invention relates to a method of producing a probiotic fruit beverage comprising a high viable count of acid-adapted probiotic bacteria, such as strains of Lactobacillus paracasei subsp. paracasei , and to probiotic fruit beverage obtainable by such method.
1. A method for producing a probiotic fruit beverage that does not contain milk, comprising:
(a) acid-adapting at least one strain of probiotic bacteria by propagating the strain without pH stabilization at a temperature of from 25° C. to 43° C., wherein the propagating is in an initial medium having a pH of from about 6.0 to about 7.0, wherein the initial medium does not have dipotassium hydrogen phosphate, and wherein the propagating reduces the pH of the medium to a pH of from about 4.0 to 5.0; and
(b) inoculating a fruit beverage with the at least one strain of acid-adapted probiotic bacteria,
thereby producing a probiotic fruit beverage comprising at least one strain of acid-adapted probiotic bacteria, wherein the probiotic fruit beverage does not contain milk.
2. The method of claim 1 , further comprising harvesting the at least one strain of acid-adapted probiotic bacteria prior to the inoculating step.
3. The method of claim 1 , wherein the initial medium comprises at least 2% sugar and at least 0.4% yeast extract.
4. The method of claim 1 , wherein the inoculating comprises inoculating the fruit beverage with from about 1×10 4 to 1×10 10 CFU/ml of the acid-adapted probiotic bacteria.
5. The method of claim 1 , wherein, after storing the produced probiotic fruit beverage for at least 30 days at a temperature of 8° C., at least 50% of the acid-adapted probiotic bacteria remain viable.
6. The method of claim 1 , wherein the pH of the produced probiotic fruit beverage is from 3.2 to 4.2.
7. The method of claim 1 , wherein the at least one strain of probiotic bacteria is of a genus selected from the group consisting of Lactobacillus and Bifidobacterium.
8. The method of claim 1 wherein the probiotic fruit beverage comprises from 20% to 99.99% by weight of fruit juice and/or fruit puree.
9. The method of claim 1 , further comprising packaging the probiotic fruit beverage.
10. The method of claim 2 , further comprising concentrating the at least one strain of acid-adapted probiotic bacteria.
11. The method of claim 2 , further comprising freezing or freeze-drying the at least one strain of acid-adapted probiotic bacteria.
12. The method of claim 1 , wherein the probiotic bacteria is Lactobacillus paracasei subsp. paracasei CRL431.
13. A method for obtaining a culture of an acid-adapted probiotic bacterial strain, comprising:
(a) propagating a probiotic bacterium without pH stabilization at a temperature of from 25° C. to 43° C., wherein the propagating is in an initial medium having a pH of from about 6.0 to about 7.0, wherein the initial medium does not have dipotassium hydrogen phosphate, and wherein the propagating reduces the pH of the medium to a pH of from about 4.0 to 5.0; and
(b) harvesting the cells.
14. The method of claim 13 , wherein the initial medium comprises at least 2% sugar and at least 0.4% yeast extract.
15. The method of claim 13 , wherein the probiotic bacterial strain is of a genus selected from the group consisting of Lactobacillus and Bifidobacterium.
16. The method of claim 13 , further comprising concentrating the cells.
17. The method of claim 13 , further comprising freeze-drying the cells.