Effect of prebiotic supplementation on the production of fermented sugarcane juice with Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus

Abstract

This study aimed to investigate the effect of fructooligosaccharides (FOS) and inulin supplementation on the production of fermented sugarcane juice with Lactiplantibacillus plantarum ATCC 8014 or Lacticaseibacillus rhamnosus ATCC 7469 and during refrigerated storage at 4 °C for two weeks. Sugarcane juice was fermented using L. plantarum for 7.5 h and L. rhamnosus for 8.5 h. The viability of L. plantarum and L. rhamnosus was 8 log CFU/mL, both exceeding the recommended 7 log CFU/mL threshold post-fermentation and during refrigerated storage. Supplementation with 1 % inulin significantly improved the viability of L. rhamnosus post-fermentation and after the first week of refrigerated storage, whereas 2 % inulin supplementation significantly improved the viability of L. rhamnosus after the first week of refrigerated storage. However, prebiotic supplementation did not show a significant enhancement of the viability of L. plantarum. A decline in pH was observed post-fermentation and after the first week of refrigerated storage in fermented sugarcane juice. The physicochemical characteristics of fermented sugarcane juices, like pH, total soluble solids, and clarity, remained stable post-fermentation and during refrigerated storage. Distinct total colour changes (ΔE > 3) were observed in fermented sugarcane juice during refrigerated storage. Lactic acid concentration decreased in fermented sugarcane juice post-fermentation and during refrigerated storage, while trans-aconitic acid concentration remained constant in most of the samples. The glucose, fructose, and sucrose concentrations in fermented sugarcane juice varied post-fermentation and during refrigerated storage. This study demonstrated novel probiotic–prebiotic combinations in fermented sugarcane juice formulation and supports future applications of fermented sugarcane juice in functional food and nutraceutical markets.