Comparative Effects of Fructo- and Xylo-Oligosaccharides on the Fermentation Profile and Probiotic Growth in Fermented Pineapple Juice

Kho, Wei Qian (2026) Comparative Effects of Fructo- and Xylo-Oligosaccharides on the Fermentation Profile and Probiotic Growth in Fermented Pineapple Juice. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The growing demand for non-dairy functional beverages has driven interest in plant-based probiotic fermentation, especially among individuals with lactose intolerance and a growing consumer preference for functional foods. This study aims to evaluate and compare the impact of 1% FOS (PF) and 1% XOS (PX), including a control without prebiotic addition (PC), on the physicochemical and microbiological properties of pineapple juice inoculated with Lactobacillus plantarum and incubated at 37°C under anaerobic conditions. Samples were analyzed at 0, 24, and 48 hours for pH, titratable acidity (TA), total soluble solids (°Brix), total sugar content (TSC), color (L*, a*, b*), viable plate count (VPC), and Total short-chain fatty acids (as Acetic Acid Equivalents). Results showed that all samples exhibited a decrease in pH from 5.7 to 3.7 and an increase in acidity from 0.23 to 1.6%, indicating active fermentation while °Brix and total sugar content decreased throughout fermentation. Viable cell counts increased significantly after 24 hours, with both probiotics and control was not significantly different compared to enhancing probiotic growth. SCFAs production increased over time (2.83 – 6.03 g/L), indicating active microbial metabolism. Minimal changes in color were observed, the FOS-supplemented sample exhibited the greatest overall color change (ΔE), whereas the XOS and control samples maintained relatively better color stability throughout fermentation. The XOS-supplemented sample exhibited relatively stable color characteristics and maintained high probiotic viability during fermentation. In conclusion, pineapple juice is a suitable substrate for probiotic fermentation and XOS is a promising prebiotic for the development of non-dairy functional fermented beverages. Future studies are recommended to optimize formulation conditions like prebiotics dosage and evaluate sensory acceptability for consumer applications.