In vitro resistance of Lactobacillus plantarum LP299v or Lactobacillus rhamnosus GG carried by vegetable appetizer

This study evaluated the viability of Lactobacillus plantarum LP299v or Lactobacillus rhamnosus GG in vegetable appetizer, as well as the resistance of the strains to the gastrointestinal tract (GIT) simulated in vitro. Control appetizer and added of probiotic strains were prepared and remained at 8 °C for 90 days. There was no difference in the L* and b* between the treatments and throughout the storage time. The control appetizer presented higher pH and lower acidity compared to probiotic appetizer. Vegetable appetizer showed counts of L. plantarum or L. rhamnosus higher than 7.42 Log CFU/g and 8.84 Log CFU/g respectively, along the refrigerated storage, being verified greater viability for L. rhamnosus (p 0.05). Mean scores above 6.0 (“slightly appreciated”) were attributed to sensory analysis. The appetizer containing L. rhamnosus had a higher preference among consumers. In the in vitro GIT test, considering the consumption of a 100 g portion, in the time 90 days, approximately 8.67 Log CFU/g and 9.53 Log CFU/g of L. plantarum or of L. rhamnosus respectively, would be available to promote consumer benefits, which makes the appetizer apt to be considered probiotics. •The appetizer presents an excellent carrier of Lactobacillus plantarum or Lactobacillus rhamnosus.•Probiotic resistance to the simulated GIT were above 8.67 Log CFU/100 g in the end of storage.•Vegetable appetizers are sensory promising and they have a functional appeal.•The product is a new option of non-dairy appetizer to the population.•These results have a positive impact on the canned vegetable industry.