Producing Probiotic Peach Juice

Pakbin, Babak; Razavi, Shabnam; Mahmoudi, Razzagh; Gajarbeygi, Payman

doi:10.17795/bhs-24683

Cited by 36 publications

(11 citation statements)

References 20 publications

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“…As demonstrated in Fig. 5, the residual sugar must have been consumed by the yeast as well as the lactic acid bacteria, similar to the results presented by Pakbin et al (2014), thereby producing more lactic acid. Moreover, lactic acid production in the beer can be attributed to the growth of probiotic bacteria, consequently decreasing the pH of the substrate.…”

Section: Physico-chemical Properties Of Ale Beersupporting

confidence: 81%

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Calumba

Reyes

Bonilla

et al. 2021

Food Prod Process and Nutr

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Probiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder produced from durian (Durio zibethinus) rind, a by-product that is currently unutilized, can be used for the immobilization of probiotics. MRS medium was incubated with Lactobacillus brevis and periodically sampled to obtain the growth curve. Ale beer with free L. brevis and cells immobilized in durian rind powder was produced and separately assessed during storage at 21 °C for 24 days. The physico-chemical parameters of both beers did not differ significantly. Durian rind powder conferred protection up to 12 days of storage with the immobilized cells in the beer having a significantly higher count than the free cells, which can be due to the acid detergent fiber content (19.67%). Free and immobilized cells remained viable with counts of 4.89 and 5.00 log CFU/mL of beer, respectively, at the end of the storage period. Both treatments had approximate counts of 5 log CFU/mL after 120 min in simulated gastric and intestinal fluids. The predominant bacterial species present at the end of storage were L. brevis and L. farciminis. This study suggests that ale beer could be a potential delivery system for free and immobilized probiotic bacteria. This is one of the few studies demonstrating the use of probiotic lactic acid bacteria in beer brewing. Graphical abstract

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Section: Physico-chemical Properties Of Ale Beersupporting

confidence: 81%

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Calumba

Reyes

Bonilla

et al. 2021

Food Prod Process and Nutr

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“…Therefore, to be effective in producing a probiotic beverage, the fermentation time of 24 h was chosen as a proper fermentation period to consider the effect of cold storage on fermented vegetable juice mixture. The initial population of lactic acid bacteria before cold storage at 4˚C could affect the final survival of bacteria [35].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains

Thanh¹,

Liu-ping²

2019

FNS

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The aim of the study was to consider the suitability of a mixture of juices from jicama, winter melon, and carrot as a raw medium for producing probiotic juice by Lactobacillus strains (Lactobacillus plantarum CICC22696 and Lactobacillus acidophilus CICC20710), as well as evaluate changes of physicochemical and microbiological characteristics during fermentation and cold storage (4˚C, 28 days). Both strains grew well in juice mixtures after 24 h of fermentation at 37˚C, reaching nearly 9 and 8 log CFU/mL when inoculated with L. plantarum and L. acidophilus respectively. The viability of L. plantarum was near 8 log CFU/mL at the end of storage whereas viability of L. acidophilus only remained 4.57 log CFU/mL. Degradation of total carotenoids was in the range of 12%-23% in fermentation periods and 16%-23% during cold storage depending on the strain used. The values of lightness, redness, and yellowness increased during fermentation. However, this tendency was variable during cold storage when the values of redness and yellowness decreased. Sensory acceptability of the products was enhanced by adding sucrose or multi fruit juice (containing mainly tropical fruit juices). The fermented juice with L. plantarum is efficient to produce a functional probiotic beverage.

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“…Several studies have reported the ability of probiotic strains to grow in fruit juices. The work of Pakbin et al, showed that the combination of L. casei, L. delbrueckii, and L. plantarum were able to grow in peach juice and reached viable counts of 10 9 CFU/mL [7]. The work of Espirito-Santo et al, analyzed the growth of various strains of lactobacilli in apple, grape, and orange juice showed that there were higher counts in apple juice compared to grape and orange juice after 48 h of fermentation [15].…”

Section: Discussionmentioning

confidence: 99%

“…However, there has been a trend for lower cholesterol, lactose free, dairy free, vegetarian, and vegan friendly options [3,6]. A number of studies have investigated the use of fruit juices as a medium for probiotic growth and viability [7][8][9][10][11][12][13][14][15][16][17][18][19][20]. These studies have demonstrated a potential for probiotics in a variety of different fruit juices such as orange, grape, pomegranate, peach, and apple.…”

Section: Introductionmentioning

confidence: 99%

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber

White

Hekmat

2018

Fermentation

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Typically, probiotics are consumed in dairy based products such as yogurt. However, given the rise in various diet types, non-dairy alternatives have been developed, such as inoculating fruit juices with probiotics. Lactobacillus rhamnosus GR-1 is a probiotic strain exerting a number of human health benefits such as the prevention of urinary tract infections. Therefore, the objective of this study was to determine the viability of L. rhamnosus GR-1 in apple cider, orange, and grape juice when fortified with either 4% short chain or 4% long chain inulin fiber over 72 h of fermentation and 30 days of refrigerated storage. The secondary objective was to determine consumer acceptability of apple cider and orange juice samples using the hedonic scale. All of the fruit juice samples achieved a mean viable count of at least 10 7 CFU/mL during 72 h of fermentation and 30 days of refrigerated storage. According to the sensory evaluation, which evaluated samples according to appearance, flavor, texture, and overall acceptability, apple cider juice with long chain inulin fiber proved to have the highest score for all characteristics except appearance. Therefore, this study indicated a potential for probiotic fruit juices as a valid alternative to dairy based probiotic products.

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Producing Probiotic Peach Juice

Cited by 36 publications

References 20 publications

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber

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Producing Probiotic Peach Juice

Cited by 36 publications

References 20 publications

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with &lt;i&gt;Lactobacillus&lt;/i&gt; Strains

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber

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Product

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Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains