摘要
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.
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.
