isolation and identification of lactic acid bacteria in beetroot juice

Abstractintroduction- the consumption of fruits and vegetables and their beverages has always been of interest to consumersdue to the presence of nutrients such as minerals, vitamins, and antioxidants. since carbohydrates are present in fruitand vegetable juices, it has made them a suitable environment for the growth of lactic acid bacteria, so this study wasperformed to isolate and biochemically identify lactic acid bacteria from beetroot juice.material and methods (or methodology)- beetroot juice was prepared from two kilograms of beets washed with acold press. sterile samples of beetroot juice were first enriched in mrs broth and then cultured on mrs agar. gramand catalase tests were used for the initial detection of lactic acid bacteria. in the following to identify the species oflactic acid bacteria, biochemical confirmation tests such as the melting of gelatin, the ability of bacteria to grow at 15and 45 ° c, sugars fermentation, gas production from glucose, and growth in salt with different concentrations wereperformed. the final verification of species was done using polymerase chain reaction (pcr).findings- all isolates formed creamy white round colonies on mrs agar medium, were gram-positive, and were ableto grow in anaerobic conditions, they were also rod-shaped and catalase-negative, which based on biochemical andmolecular tests, four types of lactic acid bacteria (l . plantarum, l. helveticus, l. salivarius, l. acidophilus) have beenidentified.conclusion- the findings of this study indicate the presence and diversity of lactic acid bacteria in beetroot juicewhich can be a potential substrate for the production of probiotic products.