Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

REZAEI ROYA; KOOHSARI HADI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2021 | Volume:16 | Issue:6 (66) Page(s): 111-121

Download Full-Text

Persian Verion

View:

766

Download:

194

Cites:

Information Journal Paper

Title

Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages

Author(s)

REZAEI ROYA | KOOHSARI HADI | Issue Writer Certificate

Keywords

ViabilityQ2

Cold storageQ2

Fermented Fruit and Vegetable JuicesQ1

L.acidophilusQ1

L.plantarumQ2

Abstract

Probiotics are living microorganisms that provide beneficial effects when they are eaten with food. The probiotic dairy products raise the risks associated with increased cholesterol and lactose intolerance. In this research, fruit and vegetable juices of apple, banana, carrot and tomato were used as substrates for producing probiotic beverages and the Viability of two LABs of L. acidophilus and L. plantarum in these products was investigated. Fruit and vegetable juices were inoculated with bacterial suspensions to obtain a concentration of 10 CFU/ml for each LAB. Samples were incubated at 37° C for 72 hours and at 24-hour intervals, pH levels and viable cell count in products were determined based on CFU/ml. Fermented products were transferred to the refrigerator and the Viability of LABs was determined at 4° C for 4 weeks. The results show that, in all products, the pH decreased over time, so that there was a significant difference between the two examined bacteria during the experiment (P<0. 05). Both LABs were able to grow well in products and to ferment the fruit and vegetable juices properly implying that all the beverages were able to provide suitable conditions for the growth of two strains of LABs. L. plantarum showed a higher Viability in Cold storage at 4° C. In general, considering the high growth rate of these bacteria in the products and pH reduction and their Viability during Cold storage at 4° C, fruit and vegetable juices of apple, banana, carrot and tomato can be a good substrate for producing non-dairy probiotic beverages.

Cites

No record.

References

No record.

Cite

APA: Copy

REZAEI, ROYA, & KOOHSARI, HADI. (2021). Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 16(6 (66) ), 111-121. SID. https://sid.ir/paper/366544/en

Vancouver: Copy

REZAEI ROYA, KOOHSARI HADI. Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2021;16(6 (66) ):111-121. Available from: https://sid.ir/paper/366544/en

IEEE: Copy

ROYA REZAEI, and HADI KOOHSARI, “Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 16, no. 6 (66) , pp. 111–121, 2021, [Online]. Available: https://sid.ir/paper/366544/en

Related Journal Papers