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Title: Growth and viability of probiotic Weissella kimchi R-3 in fruit and vegetable beverages
Authors: Bhat, Bilqeesa
Gupta, Mahak
Andrabi, Syed Tabia
Bajaj, Bijender Kumar
Keywords: Carrot juice;Fermentation;Orange juice;LAB Pomegranate juice;Probiotic;Soymilk;Weissella kimchii R-3
Issue Date: Oct-2017
Publisher: NISCAIR-CSIR, India
Abstract: Probiotics, due to their multitude of health benefits, have become the focus of intense research in recent years. Fruits and vegetable juices have emerged as potential probiotic vehicles for human consumption in view of issues associated with dairy products as traditional probiotic carriers viz. lactose intolerance, casein allergies and high fat content. Fruits and vegetable juices as healthy foods may serve as promising non-dairy probiotic carriers. In this study, the fruit/vegetable juices (orange, pomegranate, carrot juice) and soymilk were fermented with a probiotic bacterium Weissella kimchii R-3, previously characterized in our laboratory, and studied for several functional attributes. Viability of probiotic organism was examined during fermentation, as well as during storage at refrigerating conditions (4°C) and room temperature (25°C). Changes in the biochemical properties of beverages viz. acidity, pH, sugar content, were also analyzed. The results have shown that W. kimchii R-3 had good growth and viability in the carrot juice (3.15-9.87 log cfu/mL) and soymilk (3.0-11.97 log cfu/mL) during fermentation, and storage for four weeks compared to pomegranate and orange juices. Furthermore, acid production, pH reduction and sugar utilization have indicated good metabolic activity of the probiotic organism in the fermented beverages. It may be concluded from the results that fruit juices/soymilk may serve as good vehicles for probiotic delivery and may gain as much acceptance as dairy products.
Page(s): 191-199
ISSN: 0975-0959 (Online); 0301-1208 (Print)
Appears in Collections:IJBB Vol.54(5) [October 2017]

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