Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae

Subject Areas : Microbiology

M. Ghaempanah ¹ (M. Sc. of Food Science and Technology, Faculty of Science and Engineering, Food Industry, Research Branch of Tehran, Islamic Azad University, Tehran, Iran.)
M. Hashemiravan ² (Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Pishva-Varamin Branch, Islamic Azad University, Tehran, Iran.)
A. Sharifan ³ (Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2020-02-22 Accepted : 2020-02-22 Published : 2020-03-20

Keywords: Fermented Drink, Functional, Lactic Acid Bacteria, Probiotics,

Abstract :

Introduction: Natural beverages from vegetable origin are one of the most important and consuming products that have been widely introduced in the food program in recent years. Violet carrots can be used as a valuable source for the production of complementary foods because of the presence of phenolic compounds (antioxidants), vitamin C, carotene and other nutrients. On the other hand, turnip can also be an unexpensive and valuable source of fiber, vitamin and important minerals such as potassium. Beverages are one of the most important and widely consumed products that have been widely introduced in the diet in recent years. Materials and Methods: In this study, 3 species of lactic acid bacteria (Lactobacillus fermentum, Lactobacillus paracasei and Lactobacillus plantarum) were used to produce probiotic beverages. Chemical, qualitative and sensory tests were performed in 3 replications. Fermented beverage with the yeast (Saccharomyces cerevisiae) without bacteria was used as a control sample. pH, alcohol and number of bacteria after 24, 48 and 72 fermentation were investigated. Sensory evaluation was also carried out to evaluate the acceptance of this drink by 10 pints. Results: The results showed that lactobacillus paracasei (7.79 log cfu/ml bacteria 72 h after of fermentation) had a higher acceptance than other bacteria. The value of pH was 3.8 and the amount of alcohol produced in the sample containing this bacterium was lower. Conclusion: According to the total results, the sample containing Lactobacillus paracasei has the best quality among the other treatments.  

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