Investigation of effect of pH and concentration of strawberry juice on theviability of Lactobacillus casei and Lactobacillus plantarum

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Berimavandi t.; FADAEI NOGHANI V.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2018 | Volume:5 | Issue:2 Page(s): 19-34

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Title

Investigation of effect of pH and concentration of strawberry juice on theviability of Lactobacillus casei and Lactobacillus plantarum

Author(s)

Berimavandi t. | FADAEI NOGHANI V. | Issue Writer Certificate

Keywords

StrawberryQ2

Lactobacillus caseiQ2

Lactobacillus plantarumQ1

probiotic juiceQ1

Abstract

In this research, probiotic Strawberry juice was produced using probiotic bacteriaLactobacillus casei and Lactobacillus plantarum and four factors brix (9, 11, 13), pH (3, 4), time (0, 7, 14, 21, 28) and bacteria (L. casei and L. plantarum) were studied using factorialdesign in a completely randomized factorial design. Some physicochemical properties (pH, acidity, vitamin C and soluble solids) and probiotic bacterial population of probioticStrawberry juice were measured. The result showed that during storage time, pH, vitamin C, total soluble solids and bacterial population decreased (p<0. 05) and acidity increased(p<0. 05). With increasing the brix, acidity, soluble solids and bacterial population increased(p<0. 05) and vitamin C decreased (p<0. 05). With increasing pH, Vitamin C and bacterialpopulation increased (p<0. 05) and acidity decreased (p<0. 05). The results showed L. caseiwas higher; also, the highest viability of probiotic bacteria in pH = 4, brix= 13 and storagetime zero was observed. In this study, probiotic Strawberry juice was produced using L. caseiand L. plantarum and four factors including brix (9, 11 and 13), pH (3 and 4), time (0, 7, 14, 21 and 28 days) and bacteria (L. casei and L. plantarum) were studied using factorial designin a completely randomized factorial design; and some physicochemical properties (pH, acidity, vitamin C, soluble solids and probiotic bacteria population) of probiotic Strawberryjuice were measured. The results showed that over time, pH, vitamin C, soluble solids andmicrobial population decreased (p<0. 05) and acidity increased (p<0. 05). With increasing thebrix, acidity, soluble solids and microbial population increased (p<0. 05) and vitamin Cdecreased (p<0. 05). With increasing pH, vitamin C and microbial population increased(p<0. 05) and acidity decreased (p<0. 05). L. casei was higher. The highest viability ofprobiotic bacteria in pH = 4, brix= 13 and storage time zero was observed.

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APA: Copy

Berimavandi, t., & FADAEI NOGHANI, V.. (2018). Investigation of effect of pH and concentration of strawberry juice on theviability of Lactobacillus casei and Lactobacillus plantarum. JOURNAL OF FOOD MICROBIOLOGY, 5(2 ), 19-34. SID. https://sid.ir/paper/250649/en

Vancouver: Copy

Berimavandi t., FADAEI NOGHANI V.. Investigation of effect of pH and concentration of strawberry juice on theviability of Lactobacillus casei and Lactobacillus plantarum. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2018;5(2 ):19-34. Available from: https://sid.ir/paper/250649/en

IEEE: Copy

t. Berimavandi, and V. FADAEI NOGHANI, “Investigation of effect of pH and concentration of strawberry juice on theviability of Lactobacillus casei and Lactobacillus plantarum,” JOURNAL OF FOOD MICROBIOLOGY, vol. 5, no. 2 , pp. 19–34, 2018, [Online]. Available: https://sid.ir/paper/250649/en

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