%0 Journal Article
%T Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains
%A Thi Van Thanh Do
%A Liuping Fan
%J Food and Nutrition Sciences
%P 412-427
%@ 2157-9458
%D 2019
%I Scientific Research Publishing
%R 10.4236/fns.2019.104031
%X The aim of the study was to consider the suitability of a mixture of juices from jicama, winter melon, and carrot as a raw medium for producing probiotic juice by<em> Lactobacillus </em>strains (<em>Lactobacillus</em><em> plantarum</em> CICC22696 and<em> Lactobacillus </em><em>acidophilus</em> CICC20710), as well as evaluate changes of physicochemical and microbiological characteristics during fermentation and cold storage (4<span style=\"white-space:nowrap;\">กใ</span>C, 28 days). Both strains grew well in juice mixtures after 24 h of fermentation at 37<span style=\"white-space:nowrap;\">กใ</span>C, reaching nearly 9 and 8 log CFU/mL when inoculated with<em> L. plantarum</em> and L. acidophilus respectively. The viability of <em>L. plantarum </em>was near 8 log CFU/mL at the end of storage whereas viability of L. acidophilus only remained 4.57 log CFU/mL. Degradation of total carotenoids was in the range of 12% - 23% in fermentation periods and 16% - 23% during cold storage depending on the strain used. The values of lightness, redness, and yellowness increased during fermentation. However, this tendency was variable during cold storage when the values of redness and yellowness decreased. Sensory acceptability of the products was enhanced by adding sucrose or multi fruit juice (containing mainly tropical fruit juices). The fermented juice with<em> L. plantarum</em> is efficient to produce a functional probiotic beverage.
%K Vegetable Juice Mixture
%K &lt
%K i&gt
%K Lactobacillus&lt
%K /i&gt
%K Strains
%K Fermentation
%K Probiotic Drink
%K Acceptability
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=91877