Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum

Authors
marjan nouri 1
Armin Amin Moghadasi1 2
1 Assistant professor, Food Science and Technology, Roudehen Branch Islamic Azad University, Roudehen
2 Master of Science student, Food Science and Technology, Roudehen Branch Islamic Azad University, Roudehen
Abstract
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

Subjects

[1] Hashemi, S.M.B., Khaneghah, A.M., Barba, F.J., Nemati, Z., Shokofti, S.S. and Alizadeh, F., 2017. Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: chemical composition, antioxidant and antibacterial activities. Journal of functional foods, 38, pp.409-414.
[2] Martins, E.M.F., Ramos, A.M., Vanzela, E.S.L., Stringheta, P.C., de Oliveira Pinto, C.L. and Martins, J.M., 2013. Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food Research International, 51(2), pp.764-770.
[3] Dos Santos Filho, A.L., Freitas, H.V., Rodrigues, S., Abreu, V.K.G., de Oliveira Lemos, T., Gomes, W.F., Narain, N. and Pereira, A.L.F., 2019. Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage. LWT, 99, pp.371-378.
[4] Souri, A. Mirzaei, M. and Mirdamadi, S., 2019. The effect of green leaf tea extract on probiotic bacterial viability in watermelon juice. Food Science and Technology, 15(85), pp.73-86.
[5] Shukla, M., J, Y.K. and Admassu, S., 2013. Development of probiotic beverage from whey and pineapple juice. Journal of Food Processing and Technology, 4(206), pp.1-4.
[6] Lakzadeh, L. Sabzevari, A. and Amouheidari, M., 2019. Fortification of pomegranate juice with inulin extracted from Jerusalem artichoke for high shelf life prebiotic juice production. Food Science and Technology, 15(84), pp. 51-59.
[7] Mozaffarpour Nuri, A. Nateghi, L. and Meimandipour, A., 2018. Evaluation of the effect of transglutaminase enzyme and beta-glucan on survival of lactobacillus acidophilus and physicochemical and sensory properties of probiotic low-fat yogurt. Food Science and Technology, 15(83), pp. 57-69.
[8] Yang, H., Hewes, D., Salaheen, S., Federman, C. and Biswas, D., 2014. Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of Lactobacillus. Food Control, 37, pp.15-20.
[9] Laaksonen, O., Knaapila, A., Niva, T., Deegan, K.C. and Sandell, M., 2016. Sensory properties and consumer characteristics contributing to liking of berries. Food quality and preference, 53, pp.117-126.
[10] Çolak, A.M., 2018. Effect of melatonin and gibberellic acid foliar application on the yield and quality of Jumbo blackberry species. Saudi journal of biological sciences, 25(6), pp.1242-1246.
[11] Peter, K. V., 2012. Handbook of herbs and spices, volume 2, Elsevier, pp. 249-267.
[12] Kooti, W. and Daraei, N., 2017. A review of the antioxidant activity of celery (Apium graveolens L). Journal of evidence-based complementary & alternative medicine, 22(4), pp.1029-1034.
[13] Mousavi, Z.E., Mousavi, S.M., Razavi, S.H., Emam-Djomeh, Z. and Kiani, H., 2011. Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology, 27(1), pp.123-128.
[14] Nosrati, R., Hashemiravan, M. and Talebi, M., 2014. Fermentation of vegetables juice by probiotic bacteria. International Journal of Biosciences, 4(3), pp.171-180.
[15] Okina, V.S., Porto, M.R.A., Pimentel, T.C. and Prudencio, S.H., 2018. White grape juice added with Lactobacillus paracasei ssp. probiotic culture. Nutrition & Food Science, 48(4), pp.631-641.
[16] Aguilar, E.F. and Rivera, E.D. F., 2018. Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis. Food Science and Technology, (AHEAD), 16(1), pp. 1-7.
[17] Galeb A. D. S, Wrolstad R. E and Mcdaniel M. R., 2002. Composition and quality of clarified cantaloupe juice concentrate. Journal of Food Processing and Preservation; 26(2), pp. 39-56.
[18] Hassimotto, N.M.A., Mota, R.V.D., Cordenunsi, B.R. and Lajolo, F.M., 2008. Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil. Food Science and Technology, 28(3), pp.702-708.
[19] Guerra, N., Carrozzi, L., Goñi, M.G., Roura, S. and Yommi, A., 2010. Quality characterization of celery (Apium graveolens L.) by plant zones and two harvest dates. Journal of food science, 75(6), pp.S327-S332.
[20] http://www.isiri. org/ portal/ files/ std/6332. doc.
[21] Ghazavi, N. and Abedi, R., 2018. Using Lactobacillus acidophilus in production of probiotic pomegranate juice. Food Science and Technology, 15(77), pp.107-99.
[21] Totonchi, P., Hesari, J., Moradi, M. and Fathi, A.B., 2015. Production and evaluation of probiotic red grape juice by Latobacillus acidophilus LA5, and Lactobacillus casei. Journal of Food Research, 4(25), pp.655-666.
[22] Shokrgozar, S., Ghobadi, D.M. and Salami, M., 2016. A survey on possibility of using orange/mango nectar as a probiotic carrier. Journal of Applied Microbiology in Food Industry, 1(2), pp.15-24.
[23] Pereira, A.L.F., Maciel, T.C. and Rodrigues, S., 2011. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International, 44(5), pp.1276-1283.
[24] de Souza Neves Ellendersen, L., Granato, D., Bigetti Guergoletto, K. and Wosiacki, G., 2012. Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei. Engineering in Life Sciences, 12(4), pp.475-485.
Journal of food science and technology(Iran)
Volume 16, Issue 91 - Serial Number 91
September 2019
Pages 157-167