Producing Probiotic Peach Juice

Abstract

Background: Probiotics have been used for dairy products such as yogurt and yogurt drinks, however cholesterol content and lactose intolerance are important drawbacks. Recently, consumption of non-dairy probiotic food especially for probiotic drink products has been intensified. Objectives: This research was conducted to determine the suitability of peach as a raw material for producing probiotic peach juice by lactic acid bacteria. Materials and Methods: Peach juice was inoculated with a 24-hour-old lactic acid bacteria culture and incubated at 30°C. Changes in the pH, titratable acidity, sugar content, and viable cell counts during fermentation under controlled conditions were monitored. Viability of lactic acid bacteria cultures in fermented peach juice was also measured during four weeks of cold storage at 4°C. Results: Lactobacillus delbrueckii grew well in peach juice, reached nearly 10 × 109 CFU/mL, after 48 hours of fermentation at 30 °C and was capable of more sugar consumption, pH inclination and production of lactic acid during fermentation. After four weeks of cold storage at 4 °C, the viable cell counts of L. delbrueckii were 1.72 × 107 CFU/mL, in fermented peach juice. Lactobacillus casei could not survive in fermented fruit juice after the cold storage. Conclusions: In conclusion, L. delbrueckii in peach juice was appropriate to produce a probiotic beverage. Therefore, this juice can serve as a healthy beverage for vegetarians and lactose-allergic consumers. Keywords:Fermentation; Probiotic; Cultures