Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice

Abstract

<jats:p>In this research survey the application of probiotic strain Lactobacillus plantarum ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks. Cell viability retained in high levels after the 24 h of fermentation and storage for 4 weeks (above 8.8 log cfu/mL), while fermented pomegranate juice was scored better at the 4th week of storage compared to non-fermented pomegranate juice. The probiotic strain was effective regarding lactic acid fermentation as was proved through sugar and organic acids analysis. Concentration of ethanol was maintained at low levels (0.3–1% v/v). Fermented pomegranate juice contained more and in higher percentages desirable volatile compounds (alcohols, ketones and esters) even at the 4th week of cold storage compared to non-fermented juice. Antioxidant activity (150.63 mg Trolox equivalent (TE)/100 mL at the 2nd week) and total phenolic content (206.46 mg gallic acid equivalents (GAE)/100 mL at the 2nd week) were recorded in higher levels for all the storage time compared to non-fermented juice.</jats:p>

Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum

“…Regarding the viability of probiotic strain used in this study, the various beverages were checked for its viable numbers of L. plantarum using MRS media (Biolife Italiana, Milano, Italy) according to Mantzourani et al (2019).…”

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

“…Results of the study showed that Lactobacillus plantarum ATCC 14917 was remained viable during the whole cold storage period and no significant sensory differences were observed among the fermented and the non-fermented samples. Also in another study by the same group [63], showed that the same probiotic strain can be used for the fermentation of pomegranate juice. Reference [41] used as a substrate apricot juice for the production of a novel non-dairy probiotic beverage.…”

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

“…Pomegranate juice fermented with probiotic L. plantarum ATCC 14,917 showed a higher total phenolic level and higher antioxidant activity [130]. In a study, Shalgam juice, which contains phenolic and microbial compounds, prevented the growth of Caco-2 cell lines [131].…”