Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage

The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic acid. The study aimed to investigate the suitability of C. vulgaris biomass as a substrate for Lactobacillus fermentum and Lactobacillus rhamnosus development and fermentation in vegetal soy beverages and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. During fermentation, a bacterial concentration of 8.74 log10 CFU/mL was found in the soy beverage with C. vulgaris and L. rhamnosus, and 8.71 log10 CFU/mL in beverage with C. vulgaris and L. fermentum. Polyphenol content and dietary antioxidant capacity significantly improved after fermentation soy drinks. On the other hand, through the digestibility of the beverages, the bacterial viability significantly decreased. To comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract, further investigation is required on probiotic encapsulation methods.

Automated summary

The area of functional beverages made from plant-based or non-dairy milk is rapidly growing. Chlorella vulgaris, a type of microalgae, is a source of functional ingredients that have various health benefits. This study aimed to investigate the suitability of C. vulgaris biomass for culturing Lactobacillus fermentum and Lactobacillus rhamnosus in soy beverages, and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. The results showed that fermentation improved polyphenol content and dietary antioxidant capacity, but decreased bacterial viability during digestion. Further research is needed to understand the delivery of bacteria in the gastrointestinal tract.