Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics

Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed evaluate juice growth medium for Lactiplantibacillus plantarum subsp. Dad-13 strain. was fermented by adding starter culture L. plantarum Dad-13. fermentation time (0, 4, 8, 12, 16, 20, and 24 h) used variable. number cells increased significantly after (P < 0.05). In acidic can still grow more than 2 log cycles. After 16 h, results showed best characteristics with cell count (8.86 log CFU·mL–1), pH (3.52), titratable acidity (0.59%). To balance sour taste, 8% sucrose addition most preferred panellists (n = 67), 5.74 (slightly like) overall acceptance score. 42 days, there no significant decrease in viability. on day 42 8.81 CFU·mL–1 changes acidity. that