A novel probiotic fermented beverage based on soymilk and sea buckthorn syrup

Abstract

In the last decade, there is an increasing interest in using nondairy ingredients as substrates for certain strains of bifidobacteria to deliver the benefits of probiotics to a wider group of consumers. This research aimed to explore the use of soymilk and sea buckthorn syrup as substrates for bifidobacteria fermentation. Microbial population, pH, and titratable acidity were measured during the fermentation period while the viability, pH, titratable acidity and water holding capacity were determined during the storage time at 4°C ± 1°C within 14 days. Survival and stability of
Bifidobacterium bifidus (Bb-12®, Bb) inoculated into a beverage when exposed to simulated gastrointestinal tract conditions, were assessed. The Bb-12® strain exhibited the highest viable cell numbers when exposed to simulated gastrointestinal tract conditions.