Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale

• David Orrego ^[1] ; Nestor David Giraldo ^[1] ; Santiago Criales ^[1] ; Bernadette Klotz-Ceberio ^[1]
  1. [1] Alpina Productos Alimenticios S.A.S.
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 23, Nº. 1, 2025
• Idioma: inglés
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• Resumen

  • This study introduces a probiotic-fermented mango beverage with probiotics using Lactiplantibacillus plantarum LP01. Bench-scale fermentation results increased lactic acid bacteria (LAB) concentration from 6.0 to 8.3 log CFU/mL in 24 h, stable for four weeks at 4°C. Analyses of pH, color, carbohydrates, organic acids, and ethanol were performed before and after fermentation, and storage. Semi-industrial-scale fermentation showed similar LAB growth, from 6 to 8.6 log CFU/mL, with pH decreasing from 4.5 to 3.9. Over 30 days, LAB remained stable, resulting in 8.5 log CFU/mL. No significant difference in LAB count was observed before or after storage at either scale, confirming the beverage’s microbiological stability for up to 30 days at 4°C. This study is one of the first to successfully scale up a fermented mango beverage, highlighting the challenges and strategies involved in achieving a stable, industrial-level product.