Lactose hydrolysis implications on dairy beverages with autochthonous Limosilactobacillus mucosae and Syzygium cumini pulp

The effects of enzymatic hydrolysis of lactose on the acidification, composition, microbial viability, sensory characteristics and antioxidant capacity of a dairy beverage fermented with potentially probiotic Limosilactobacillus mucosae CNPC007 in co-culture with Streptococcus thermophilus, and flavored with Syzygium cumini (L.) Skeels (jambolan) pulp were investigated during 21 days of refrigerated storage (4 ± 1 °C). The lactose-free trial showed faster acidification during the fermentative process, post-acidification during the storage, slightly lower overall acceptability and anticipated reduction in L. mucosae viability, although remaining above 6.50 log cfu/g at the end of storage. No differences were verified between control and lactose-free dairy beverages in relation to the total phenolic content, DPPH radicals scavenging and EC50. Jambolan pulp did not affect L. mucosae viability and enhanced by two-fold the parameters of antioxidant capacity in both control and lactose-free beverages in comparison with their respective dairy bases without addition of fruit. Despite the changes caused by lactose hydrolysis on the metabolism of lactic cultures, the addition of jambolan pulp improved the functional potential of the lactose-free dairy beverage with L. mucosae CNPC007.