Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability

► Sonicated pineapple juice was fermented by Lactobacillus casei. ► The product shelf life was 21 days under refrigeration (4 °C). ► The product presented post acidification. ► No colour degradation was observed along the storage period. ► The sweetened and the non sweetened product were well accepted.