Innovative fermented soya drink with the microalgae Chlorella vulgaris and the probiotic strain Levilactobacillus brevis ŁOCK 0944

The aim of this study is to produce a lactose-free product with Chlorella vulgaris, providing a large amount of lactic acid bacteria (LAB). The survival rate of Levilactobacillus brevis ŁOCK 0944 in soya drink with Chlorella vulgaris during 30 days of storage at 4 °C was higher than in soya drinks without algae. Moreover, Chlorella vulgaris caused an increase in l-lactic acid production by LAB in the soya drinks. From the high concentration of bacterial cells (8.49 log CFU/mL) in the fermented soya drink with algae after 30 days of storage at 4 °C, we can conclude that this microalga is a promising substrate for the production of fermented beverages. Furthermore, the soya drink with the Chlorella vulgaris and xylitol, due to the number of bacteria, also meets the criteria for a fermented probiotic product. The bacteria introduced into the gastrointestinal tract simulator together with a soya drink after the storage period exhibited a considerably higher survival rate, thus this indicating that the matrix provided protective conditions for them. The combination of Chlorella vulgaris and LAB in a soya drink provides the opportunity to create a functional plant-based product and opens new horizons for the food industry. •Chlorella vulgaris increased LAB survival in the soya drink after 30 days of storage•Chlorella vulgaris increased the production of l-lactic acid by LAB in soya drinks•The addition of 1.5% xylitol to soya drinks is more beneficial than 2.5%•L. brevis in soya drinks survived simulated GI conditions at a high level•Fermented soya drink with Chlorella vulgaris is an innovative plant-based product