Viability of Lactobacillus reuteri in fruit juices

The viability of Lactobacillus reuteri DSM 20016 in juices (apple, pineapple, orange and red-fruit), as a function of storage temperature (4 and 37 °C), duration of thermal abuse at 25 °C (24-48 h) before the storage at 4 °C, and strain adaptation in a modified laboratory medium (acidification, addition of vanillic acid/red fruit juice) were monitored. The results suggested that the viability of Lb. reuteri was strongly affected by the kind of juice, namely the target survived in pineapple, orange and apple juices, while it experienced a strong reduction in red fruit, with a first reduction time (δ) of 0.47 day; however, this drawback could be overcome by strain adaptation, which resulted in a significant increase of the first reduction time to 9.28-11.20 days. Finally, Lb. reuteri did not exert any negative impact on sensory attributes of juices under refrigeration.