Investigation of the Possibility of Probiotic Juice Production Based on Mixture of Sour Cherry, Cranberry and Apple by Lactobacillus acidofilus and Lactobacillus casei

Subject Areas : Microbiology

Sh. Daliri ¹ , B. Khorshidpour ² , R. Pourahmad ³

1 - M.Sc. Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Academic Member of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

Received: 2020-04-27 Accepted : 2020-04-27 Published : 2020-06-21

Keywords: Apple, Cranberry, Lactobacillus acidophilus, Lactobacillus casei, Sour Cherry,

Abstract :

Introduction: Probiotics are living microorganisms that, by settling in the intestinal environment, inhibit the activity of noninfectious and pathogenic microorganisms. The main purpose of this study was to consider the probability of producing probiotic juice containing Lactobacillus acidophilus and Lactobacillus casei based on apple, cranberry and sour cherry mixture. Materials and Methods: In the present research, Lactobacillus acidophilus and casie (0, 35, 50, 65,100% levels) were used at a density of 107, at the temperature of 4oc in juice made from mixed sour cherry, cranberry and apple. The physical, chemical, microbiological and sensory properties of the produced juice, during production period were all measured in the first, second, third and fourth week (28 days). Results: The number of probiotic bacteria in the juice increased over the time. Physicochemical properties such as brix, sugar, pH, acidity, turbidity and color had significant changes. Brix, sugar, pH decreased whereas acidity, turbidity of the juice increased. It was also found that the addition of bacteria has somewhat weakened the sensory (organoleptic) characteristics. Conclusion: Among the samples, the sample containing 100% Lactobacillus acidophilus bacteria was identified as the best bacterial growth treatment and in terms of sensory properties, the sample containing 35% acidophilus 65% casei was introduced as a superior sample.

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