Growth studies of potentially probiotic lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus acidophilus, and Lactobacillus casei ) in carrot and beetroot juice substrates

Abstract

Fermentation of beetroot juice, carrot juice, and blend juice (50:50 mixtures) was done for 72 hr by lactic acid bacteria (LAB; Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus acidophilus). Lactic acid content, microbial counts, pH, acidity, and sugar utilization percentage of fermented juices was analyzed at every 24 hr intervals for 72 hr, and total phenolic content, total flavonoid content, and antioxidant activity were recorded before and after fermentation. During fermentation, both total phenols and flavonoids decreased, whereas, the antioxidant activity and viable cells increased. During storage, for three weeks at 4°C the fermented juices retained their properties. LAB were found to be viable above 6 Log CFU/ml, which satisfies the norm of probiotic juices during storage and also retained the sensory properties. So, carrot and beet can serve as suitable substrate to develop a healthy drink for consumers who are allergic or intolerant to lactose and strict vegetarians. Practical applications The research highlights development of a lactic‐fermented beverage with probiotic potential and antioxidant potential. Nondairy probiotic beverage developed serves as a useful alternative for delivering healthy bacteria to vegan population and lactose‐intolerant individuals, as commercially available options are essentially dairy‐based.

Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes

“…In this study, it was thought that the phytochemicals, anthocyanin, phenolic acid and antioxidants in the content of red beetroot may have stimulated the development of probiotic bacteria. Studies support the conclusion that red beet increases the growth of lactic acid bacteria being compatible with the previous results of Yoon et al 2005, Moraru et al (2007), Buruleanu et al (2009) and Malik et al (2019). Lactobacilli are functional microbial components commonly used in fermentation processes.…”

The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders

“…The squeezed juices were obtained after fermentation of beet 6.30-7.92 log CFU g À1 . These juices can be classified as probiotic products as the LAB content exceeds 6 log CFU mL À1 (Malik et al, 2019). The strains of L. brevis and L. plantarum showed better fermentation properties.…”

“…The appropriate selection of bacteria affects the course of the fermentation process and determines the final quality of obtained juice (Zielinska & Waszkiewicz-Robak, 2015). Malik et al (2019) used L. plantarum, L. acidophilus and L. casei to produce fermented carrot and beet juice, while Panda et al (2017) used L. fermentum bacteria to produce prickly pear juice. Those species are the most frequently chosen for fermentation process.…”

Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

“…The highest titratable acidity (0.39% lactic acid equivalents) was recorded in concentrated carrot juice fermented by L. gasseri DSM 20077 corresponding to a 2.1-fold increase compared to initial acidity. In earlier studies [30,32], the titratable acidity of carrot juices fermented with different Lactobacillus strains varied from 0.25 to 0.54%. It has to be noted that titratable acidity is a gross measure of the titratable acids present in a product and is dependent on the type and concentration of acids originally present in the raw material, formation of organic acids during fermentation as well as fermentation induced interconversion of organic acids.…”