scholarly journals Incorporation of Potential Probiotic Lactobacillus plantarum Isolated from Fermented Cocoa Beans into Dark Chocolate: Bacterial Viability and Physicochemical Properties Analysis

2013 ◽  
Vol 36 (3) ◽  
pp. 164-171 ◽  
Author(s):  
Yei Jin Foong ◽  
Shoo Thien Lee ◽  
Nazaruddin Ramli ◽  
Yen Nee Tan ◽  
Mohd Khan Ayob
Keyword(s):  
Physicochemical Properties ◽  
Lactobacillus Plantarum ◽  
Dark Chocolate ◽  
Cocoa Beans ◽  
Bacterial Viability ◽  
Probiotic Lactobacillus

scholarly journals The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria

Sensors ◽  
2018 ◽  
Vol 18 (8) ◽  
pp. 2570 ◽  
Author(s):  
Milica Mirković ◽  
Sanja Seratlić ◽  
Kieran Kilcawley ◽  
David Mannion ◽  
Nemanja Mirković ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Sensory Quality ◽  
Dark Chocolate ◽  
Probiotic Bacteria ◽  
Good Survival ◽  
Bacterial Cells ◽  
High Viability ◽  
Significant Difference ◽  
Probiotic Lactobacillus ◽  
Volatile Profiles

Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.

Development of coconut water-based exopolysaccharide rich functional beverage by fermentation with probiotic Lactobacillus plantarum SVP2

2021 ◽  
pp. 102030
Author(s):  
Louella Concepta Goveas ◽  
K.S. Ashwath ◽  
Brejeth Renita Nazerath ◽  
Ostrin Dsouza ◽  
Ullekh ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Coconut Water ◽  
Probiotic Lactobacillus ◽  
Water Based

scholarly journals Complete Genome Sequence of the Probiotic Lactobacillus plantarum ST-III

2010 ◽  
Vol 193 (1) ◽  
pp. 313-314 ◽  
Author(s):  
Y. Wang ◽  
C. Chen ◽  
L. Ai ◽  
F. Zhou ◽  
Z. Zhou ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Probiotic Lactobacillus

scholarly journals Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

2015 ◽  
Vol 53 (1) ◽  
pp. 766-774 ◽  
Author(s):  
Darko Dimitrovski ◽  
Elena Velickova ◽  
Maja Dimitrovska ◽  
Tomaz Langerholc ◽  
Eleonora Winkelhausen
Keyword(s):  
Lactobacillus Plantarum ◽  
Jerusalem Artichoke ◽  
Probiotic Lactobacillus ◽  
Functional Drink
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