Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 107-99 | Back to browse issues page

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Ghazavi N, Abedi R. Using Lactobacillus acidophilus in production of probiotic pomegranate juice. FSCT. 2018; 15 (77) :107-99
URL: http://journals.modares.ac.ir/article-7-772-en.html
Abstract:   (1622 Views)
Because of their positive effect, probiotic bacteria widely used in the manufacture of food, particularly in the production of dairy products. but having high cholesterol and lactose intolerance problem is an important restrictions on the use of dairy products. Recently, the consumption of non-dairy probiotic foods specifically non-dairy probiotic juices were developed. The aim of this study was to examine the growth trend of Lactobacillus acidophilus in the two varieties of Pomegranate juice Shahreza and Natanz. After inoculation of bacteria to each samples, they were stored at 4 ° C and changes in pH, titratable acidity, the sediment, as well as live cell counts were measured under controlled conditions at distinct times during fermentation. The results showed that there was lower survival of bacteria in Natanz pomegranate juice due to the lower pH. The microbial populations during the first week was decreased from 7.43 to 4.5 logarithmic cycles, While microbial populations of Shahreza pomegranate juice was decreased from 7.49 to 5.33 logarithmic cycle at the same time. In the second week of research, there was no bacteria detected in both treatments. Both treatments showed a significant decrease in pH, sediment and bacteria population at the end of maintenance, but the changes in acidity were not significant (p˂0.01). There was no desirable effect on sensory properties of pomegranate juice after adding probiotics Bacteria
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Article Type: Original paper | Subject: Food Science & Technology and related area
Received: 2015/08/31 | Accepted: 2016/05/3 | Published: 2018/06/22

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