Predictive modeling of Lactobacillus plantarum and Lactobacillus acidophilus probiotic bacteria survival in quinoa-basedfunctionalfermented beverage

In order to evaluate the viability of the probiotic bacteria in quinoa-based fermentedfunctionalbeverage, the fermented beverage containing honey (5% w/v) was prepared with 108 cfu/mlLactobacillus plantarum and Lactobacillus acidophilus in the ratio of 50:50. Then, 3%v/vof mint extract was addedto improve the flavor of beverage. The colony count method in MRS agar andpredictive modeling was used to predict the viability of the probiotic bacteria.The results of different models evaluation showed that modified Schnute and zero-order models had the highest accuracy in predicting the viability of bacteria. It is also revealed that the probiotic bacterial keep their viability during 15 days at refrigerated condition in the range of proposed for functional products (at least 106-108 cfu/ml).