Enhancing Lactobacillus rhamnosus Growth in Aloe vera Juice Fermentation with Stingless Bee Honey

Abstract

Consumers are increasingly seeking probiotic beverages for better health. Fermented aloe vera juice is one such beverage. This study investigated Lactobacillus rhamnosus bacteria's activity in fermented aloe vera juice with added stingless bee honey. Six formulations used as additives in aloe vera juice: Formula A: 10% honey + 5% sugar; B: 5% honey + 5% sugar; C: 10% honey; D: 10% honey + 5% sugar + salt + vanilla; E: 2.5% honey + 10% sugar; and F: 10% sugar + ascorbic acid + salt + vanilla. Aloe vera juice was fermented with 5% (v/v) of L. rhamnosus ATCC 9595 (10⁷ CFU/mL) for 48 hours at 37 ºC. The observed variables were optical density (OD), pH value, total L. rhamnosus, and total lactic acid. The results demonstrated that concentrations of honey influenced L. rhamnosus growth. The bacterial growth order from highest to lowest is formula D, C, E, B, A, and F. The growth value of L. rhamnosus bacteria at 48-hours fermentation sequentially being 7.52; 7.40; 7.38; 7.30; 7.28; and 4.54 Log CFU/mL. Formula D had the highest L. rhamnosus growth rate, with 7.52 Log CFU/mL total bacteria, 0.23 OD₆₀₀ nm, 0.64% of total acid, and a pH value of 3.70.