Fortification and fermentation of fruit juices with probiotic lactobacilli

Abstract

In present investigation, two Lactobacillus isolates, viz. L. plantarum and L. acidophilus, were observed to be able not only to survive but to utilize fruit juices for their cell synthesis, as indicated by a decrease in fruit sugar and pH, and increase in acidity. L. acidophilus was found to consume the sugar at a faster rate than L. plantarum, although the fall in sugar and pH and increase in acidity was faster during the first 24 h and became a little slower during the next 48 h, which could be due to the accumulation of too much acid during the initial 24 h of fermentation. Still, both cultures were found to be able to survive in fermented juices with high acidity and low pH. Therefore, it could be concluded that such probiotic-fortified fruit juices could certainly be exploited as a medium for the delivery of probiotics, and could be used as a functional healthy beverage to promote better health and nutrition of the population, especially for those who are allergic or intolerant to milk-based products.