Probiotic Beverage from Mangosteen Juice Fermented with Lactobacillus Strains

In the present work, a non-dairy fermented beverage was produced from mangosteen juice using Lactobacillus strains. Mangosteen with 3 probiotic strains: casei TISTR 390, L. fermentum 391 and plantarum 1463 in single co-cultivations at an incubation temperature of 30°C for 72 h. The changes chemical microbiological properties during fermentation 0, 24, 48 h were investigated. It found that acidity viable cell count increased all treatments, whereas level total soluble solid, phenolic compound, pH decreased. Sensory evaluation showed combination 391, had overall acceptability score group highest (6.74; moderately like). Furthermore, it taste liking score.However, after 4 weeks cold storage 4°C, this slightly fell, but solid remained same. Interestingly, good antioxidant activity compared control (without lactic acid bacteria). Moreover, low concentration exhibited to have higher toxicity colon tumor (SW620) than control. This finding suggested these could be served as healthy alternative functional general consumers, especially adults elderly.
 HIGHLIGHTS
 
 Non-dairy prebiotic strains
 probiotics strains score
 those which lower IC50 values
 GRAPHICAL ABSTRACT