Effect of Lactic Acid Bacteria as a Tool for Probiotification on the Composition of Orange and Cocktail Juices

Abstract

The growing demand for non‐dairy probiotic products has prompted renewed interest in utilising fruit‐based beverages and juices as vehicles for health‐promoting microorganisms. In this study, lactic acid bacteria (LAB) were isolated from kefir and Ogi, and subsequently characterised both phenotypically and molecularly. Orange and pineapple juices were extracted using a hand‐operated steel juice extractor, pasteurised and stored at 4 °C. The identified LAB were inoculated into the pasteurised juices in two distinct categories using standard methods. The shelf‐life of the juices was determined with the aid of natural and artificial preservatives, and the physicochemical parameters of the pasteurised, probiotified and preserved juices were analysed. Total bacterial counts before and after probiotification indicated that the cocktail juice recorded the highest counts, with 4.96 × 10⁵ CFU/mL in unpasteurised samples and 1.77 × 10⁴ CFU/mL in pasteurised samples. Lactobacillus spp. were identified as the predominant bacteria in the juice samples. High pH values of 3.95 and 3.78 were recorded for the pasteurised orange and cocktail juices, respectively, while no significant effect on sample temperature was observed following probiotification. Moisture content was highest in the pasteurised cocktail juice (93.65 g/100 g), whereas the probiotic orange juice exhibited the greatest ash content (0.53 g/100 g). Protein composition was also enhanced by probiotification, with the probiotic orange juice containing 3.57 g/100 g compared to 0.58 g/100 g in the pasteurised orange juice. These findings suggest that fortifying fermenting fruit juices with selected Lactobacillus spp. can significantly enhance food quality and safety.