Viability of the probiotic bacterium (Bifidobacterium animalis ssp. Lactis) in umbu-caja pulp

Due to the elevated nutritional value and the exotic characteristics of their flavor and aroma, species of the Spondias genus are highly prominent in the northeast of Brazil. Considering the enhanced economic potential of umbu-cajá fruits, the present study aimed to use the pulp as a medium for developing the probiotic culture Bifidobacterium animalis ssp. lactis and to evaluate its viability in a new food matrix over a 28-day storage period at refrigeration temperatures (4 ± 2 °C), without the use of animal-derived products. A kinetic study was conducted to determine the optimal conditions for the stability of the strain used, initially adjusting the pH to 7.0 and incubating at 37 °C for 24 h. The fresh and probiotic pulps underwent physicochemical and chemical analyses, and antioxidant activity was determined. The viability of the probiotic culture was evaluated with respect to pH, acidity, total soluble solids, and the viable cell count on days 1–28. The probiotic umbu-cajá pulp maintained its nutritional properties and the viability of the culture during the 28 days of storage, with a cell count of approximately 10 log CFU mL −1 , exceeding the threshold required for a product to be considered to have therapeutic benefits, thus classifying it as a functional food. Graphical abstract