Survival of probiotic bacteria during lactic acid fermentation of vegetable juices

Lavinia Buruleanu, Carmen Leane Nicolescu, Daniela Avram, Magda Gabriela Bratu Iuliana Manea
The general objective of this research was to perform the lactic acid fermentative processes using different probiotic bacteria species unspecific to epiphytic microbiota of vegetables, with a view to achieve new knowledge concerning the possibility of developing and preservation their viability in vegetable juices. The carrots and the red beet were evaluated as potential substrat for the production of probiotic juices by some species of lactic acid bacteria and bifidobacteria. Different concentrations of inoculum were tested and the effects of the initial cells number of starter culture on fermentation ability of vegetable juices, respectively the growth of them and lactic acid production were analyzed. All the tested strains were found capable of rapidly utilizing vegetables for cell synthesis and lactic acid production. They are produced a greater amount of lactic acid and are reduced the pH of fermented juices from an initial value of 6.4 to below 4.4 after 48 h of fermentation. The lactic cultures in fermented juices gradually lost their viability during cold storage.
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