Investigating effect of pH and concentration of strawberry juice on the viability of Lactobacillus casei and Lactobacillus plantarum

Subject Areas : Aquatic Products

Tahereh Berimavandi ¹ , Vajiheh Fadaei Noghani ²

1 - Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

Received: 2016-11-14 Accepted : 2018-01-19 Published : 2018-08-23

Keywords: Lactobacillus casei, Lactobacillus plantarum, Keywords: Strawberry, probiotic juice,

Abstract :

In this studyresearch, probiotic strawberry juice was produced using probiotic bacteria Lactobacillus casei and Lactobacillus plantarum and four factors brix (9,11,13), pH (3,4), time (0,7,14,21,28) and bacteria (Lactobacillus casei and Lactobacillus plantarum) were studied using factorial design in a completely randomized factorial design; and some physicochemical properties (pH, acidity, vitamin C and soluble solids) and probiotic bacterial population of probiotic strawberry juice were measured. The result showed that during storage time, pH, vitamin C, total soluble solids and bacterial population decreased (p<0.05) and acidity increased (p<0.05). With increasing the brix, acidity, soluble solids and bacterial population increased (p<0.05) and vitamin C decreased (p<0.05). With increasing pH, Vitamin C and bacterial population increased (p<0.05) and acidity decreased (p<0.05). The results showed Lactobacillus casei was higher; also, the highest viability of probiotic bacteria in pH = 4, brix= 13 and storage time zero was observed. Keywords: Strawberry, Lactobacillus casei, Lactobacillus plantarum, probiotic juice