Fermentation of vegetables juice by probiotic bacteria

In this study, producing of fermentative functional drinks based on vegetables juice using lactic acid bacteria, including Lactobacillus casei and Lactobacillus plantarum was investigated. In this research, Microbial population, changes in pH, lactic acid and glucose were measured during fermentation for 24 h at 37⁰C, and also viability of lactic acid bacteria, changes in pH and lactic acid were determined during 28 days storage at 4⁰C. In order to produce probiotic vegetables juice, microbial suspension with an initial concentration of 10 8 cfu/ml was produced. Various ratios of bacteria including (65% Lactobacillus casei + 35% Lactobacillus plantarum), (50% Lactobacillus casei + 50% Lactobacillus plantarum) and (35% Lactobacillus casei + 65% Lactobacillus plantarum) were added to the vegetables juice with concentrations of 2%, 3%, 4%. According to the obtained results, treatment Pc2 (35% Lactobacillus casei + 65% Lactobacillus plantarum) with 2% concentration, was recognized as the best treatment, because it had the maximum bacteria population, the minimum pH and the maximum amount of lactic acid. The results showed that, the amount of glucose reduced during the fermentation. Totally, the results of this study indicated that, mixed vegetables juice without any nutrient supplementation could be considered as a proper matrix for growth of lactic acid bacteria and functional beverage production.