Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51

Several studies demonstrate that dairy products are the main foodstuffs that employ probiotic bacteria in their composition. The main objective of this study was to characterize the CE51 isolate as a potential probiotic strain and also develop and evaluate the viability of probiotic orange juice drink. In total, 152 lactic acid bacteria were isolated from food samples. The bacteriocin-like substance producing isolate was sequenced by 16S rDNA. Probiotic potential was evaluated by survival in de Man Rogosa Sharpe broth in pH 2.0, 2.5, and 3.5 and in the presence of bile salts (0.3, 0.6, and 0.9%) for up to 180 min. Probiotic orange juice was developed at pH4.5 and pH6.5 with an initial inoculum of 106 CFU/ml. The juices were stored at 4 °C and 30 °C for up to 35 days. Only one isolate presented antimicrobial activity against Listeria monocytogenes which was genetically identified as Pediococcus acidilactici CE51. The probiotic potential was confirmed by its resistance to acid pH and bile salts presence. The two probiotic juice formulations presented counts between 7.2 and 8.5 log CFU/ml after 35 days at 4 °C and 30 °C. Therefore, orange juice could act as an ideal food matrix for probiotic beverage of Pediococcus acidilactici CE51. •CE51 isolate was genetically identified as Pediococcus acidilactici.•CE51 isolate survived the presence of Bile and Acid for up to 180 min.•pH4.5 and storage at 4 °C and 30 °C presented the least influence in initial inoculum.