Survivability of Lactic Acid Bacteria and Cupping Properties of Probiotic Chilled Coffee

Abstract


Probiotics are beneficial forms of gut bacteria that help stimulate the natural digestive juices and enzymes keeping the digestive organs function properly. Coffee could serve as good carrier medium of beneficial microorganism with desirable probiotic properties. This study determines the survival rate of probiotic bacteria in coffee and the changes in physicochemical and cupping properties of coffee. The survival ability of combined strains of B. lactis and L. acidophilus in chilled coffee were determined and compared to a single strain L. plantarum. The probiotics increases from 6 log CFU/ml to 8 log CFU/ml on the 2nd week of storage and decreases to 6 log CFU/ml after 4 weeks of storage. The probiotics added to chilled coffee remained viable after 4-week storage. Coffee containing combined strains of B. lactis/L.acidophilus stored at 4°C significantly produced the least change in titratable acidity (0.28 to 0.32%). Coffee containing L. plantarum stored at 25 ± 2°C produced significantly more acidity (1.19%) compared to coffee containing B. lactis/L.acidophilus stored at 25 ± 2°C (0.58%). All treatments containing lactic acid cultures had a decreasing change in pH from 0 to 4 weeks of storage, contrary to untreated coffee which maintained its pH of 5.22. Cupping properties ofcoffeebased oncolor, aroma, off-flavor, and generalacceptabilitywere foundto be significantly different among probiotic coffee; while sweetness, mouth-feel and bitterness were not significantly different. It is highly recommended that future human gastro-intestine in vivo studies on the efficacy of the probiotic coffee be performed to further establish that coffee is an ideal substrate for probiotic microorganisms.

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