Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51 Karolinny Cristiny de Oliveira Vieira b , Camila Da Silva Ferreira a , Emili Bruna Toso Bueno a , Yuri Allisson De Moraes a , Ana Clara Campagnolo Gonçalves Toledo a,b , Wilson Romero Nakagaki a,b , Valéria Cataneli Pereira a,b , Lizziane Kretli Winkelstroter a,b,* a Health Sciences Faculty, University of Western Sao Paulo.700, Jose Bongiovani St. Postal Code19050-920 Presidente Prudente, Sao Paulo, Brazil b Master in Health Science, University of Western Sao Paulo. 700, Jose Bongiovani St. Postal Code19050-920 Presidente Prudente, Sao Paulo, Brazil ARTICLE INFO Keywords: Viability pH Bile salts Storage ABSTRACT 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 10 6 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. 1. Introduction The preparation of food products has become increasingly challen- ging due to consumer demand for healthy and attractive food (Raud, 2008; Mantzourani et al., 2019). Currently, an increase has been ob- served in the consumption of fruit juices and beverages, especially functional drinks with the addition of probiotic bacteria (Mantzourani et al., 2018; Priyadarshini & Priyadarshini, 2018). Functional foods, in addition to contributing nutritional aspects, contain biologically active substances that produce clinical health benefits (Vella, Stratton, Sheeshka, & Duncan, 2014). In recent years, lactic acid bacteria (LAB) have gained ground in many studies, as several of them present distinct probiotic characteristics (Amin et al., 2019; Nguyen et al., 2019; Somashekaraiah, Shruthi, Deepthi, & Sreenivasa, 2019; Vitali et al., 2012). Probiotics are defined as viable microorganisms or components of microbial cells which, when ingested in appropriate quantities, have the potential to benefit the health of the host (Food and Agriculture Organization of United Nations 2001; Pandey, Naik, & Vakil, 2015; Yoo & Kim, 2016). Probiotics may be associated with a reduced risk of de- generative diseases (Iravani, Korbekandi, & Mirmohammadi, 2015; Noce et al., 2019). In addition, they help maintain the immune system and play a beneficial role in the prevention and therapy of a variety of inflammatory bowel diseases (Aktas et al., 2015; Saad, 2006; Suda et al., 2014). Several studies demonstrate that dairy products are the main foodstuffs that employ probiotic bacteria in their composition (Shori, 2015; Tulini, Winkelströter, & Martinis, 2013). However, with the in- crease in allergies, lactose intolerance, and other illnesses that do not allow ingestion of these types of products, the food industry and tech- nology are continually increasing the manufacture of innovative vege- table-derived probiotic drinks (Mantzourani et al., 2018, 2019; Perricone, Belavilacqua, Altieri, Sinigaglia, & Corbo, 2015; Shori, 2015). Orange juice is the most commonly consumed juice worldwide, mainly due to its pleasant taste (Della Torre, Rodas, Badolato, & Tadini, https://doi.org/10.1016/j.lwt.2020.109637 Received 5 November 2019; Received in revised form 17 May 2020; Accepted 18 May 2020 * Corresponding author. Health Sciences Faculty, University of Western Sao Paulo.700, Jose Bongiovani St. Postal code19050-920 Presidente Prudente, Sao Paulo, Brazil. E-mail address: lizziane@unoeste.br (L.K. Winkelstroter). LWT - Food Science and Technology 130 (2020) 109637 Available online 20 May 2020 0023-6438/ © 2020 Elsevier Ltd. All rights reserved. T