using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages

Probiotics are living microorganisms that provide beneficial effects when they are eaten with food. the probiotic dairy products raise the risks associated with increased cholesterol and lactose intolerance. in this research, fruit and vegetable juices of apple, banana, carrot and tomato were used as substrates for producing probiotic beverages and the viability of two labs of l. acidophilus and l. plantarum in these products was investigated. fruit and vegetable juices were inoculated with bacterial suspensions to obtain a concentration of 105 cfu/ml for each lab. samples were incubated at 37°c for 72 hours and at 24hour intervals, ph levels and viable cell count in products were determined based on cfu/ml. fermented products were transferred to the refrigerator and the viability of labs was determined at 4°c for 4 weeks. the results show that, in all products, the ph decreased over time, so that there was a significant difference between the two examined bacteria during the experiment (p lt;0.05). both labs were able to grow well in products and to ferment the fruit and vegetable juices properly implying that all the beverages were able to provide suitable conditions for the growth of two strains of labs. l. plantarum showed a higher viability in cold storage at 4°c. in general, considering the high growth rate of these bacteria in the products and ph reduction and their viability during cold storage at 4°c, fruit and vegetable juices of apple, banana, carrot and tomato can be a good substrate for producing nondairy probiotic beverages.

Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages

Probiotics are living microorganisms that provide beneficial effects when they are eaten with food. The probiotic dairy products raise the risks associated with increased cholesterol and lactose intolerance. In this research, fruit and vegetable juices of apple, banana, carrot and tomato were used as substrates for producing probiotic beverages and the viability of two LABs of L. acidophilus and L. plantarum in these products was investigated. Fruit and vegetable juices were inoculated with bacterial suspensions to obtain a concentration of 105 CFU/ml for each LAB. Samples were incubated at 37°C for 72 hours and at 24hour intervals, pH levels and viable cell count in products were determined based on CFU/ml. Fermented products were transferred to the refrigerator and the viability of LABs was determined at 4°C for 4 weeks. The results show that, in all products, the pH decreased over time, so that there was a significant difference between the two examined bacteria during the experiment (P lt;0.05). Both LABs were able to grow well in products and to ferment the fruit and vegetable juices properly implying that all the beverages were able to provide suitable conditions for the growth of two strains of LABs. L. plantarum showed a higher viability in cold storage at 4°C. In general, considering the high growth rate of these bacteria in the products and pH reduction and their viability during cold storage at 4°C, fruit and vegetable juices of apple, banana, carrot and tomato can be a good substrate for producing nondairy probiotic beverages.