Volume 16, Issue 91 (2019)                   FSCT 2019, 16(91): 157-167 | Back to browse issues page

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nouri M, Amin Moghadasi1 A. Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum. FSCT 2019; 16 (91) :157-167
URL: http://fsct.modares.ac.ir/article-7-32876-en.html
Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum
Marjan Nouri 1, Armin Amin Moghadasi12
1- Assistant professor, Food Science and Technology, Roudehen Branch Islamic Azad University, Roudehen , marjan.nouri@ut.ac.ir
2- Master of Science student, Food Science and Technology, Roudehen Branch Islamic Azad University, Roudehen
Abstract:   (5593 Views)
In this study, Lactobacillus plantarum bacteria were used for production of blackberry and celery probiotic beverages in two concentrations of 1 and 2% at ambient temperature and refrigerator. The tests included determination of pH, titratable acidity, counting viability of target microorganisms and sensory evaluation. The results showed that with passing time and growth of target bacteria in blackberry and celery beverages, pH was significantly dropped. The results of counting viability showed that among all samples, blackberry beverage containing 2% of the bacteria stored in the refrigerator after 28 days had the highest viability of microorganisms, which is 8.25×107 CFU/ml as well as celery beverage containing 2% of probiotic bacteria stored in the refrigerator after 21 days had the highest viability of microorganisms, 4.02×107 CFU/ml, than the other samples, of which two samples were in these conditions Still called by the name of probiotic beverage. The sensory evaluation also showed that the sensory properties of the BLR1 (Blackberry beverage with 1% bacteria in refrigerator), BLR2 (Blackberry beverage with 2% bacteria in refrigerator) and CLR1 (Celery beverage with 2% bacteria in refrigerator) with their evidence samples also scored without significant difference, but in general, samples of celery beverage scored more than blackberry beverage. From the findings, it can be concluded that blackberry and celery beverages were suitable raw material for growth of Lactobacillus plantarum.
 
Keywords: Drinks, Celery, Blackberry, Healthy, Lactobacillus Plantarum
Full-Text [PDF 669 kb]   (1474 Downloads)    
Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2019/05/11 | Accepted: 2019/10/15 | Published: 2019/09/1
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