PRODUCTION OF PROBIOTIC JUICE IN FRUIT MATRIX

Abstract

Probiotics are organisms that contribute to the intestinal and digestive system. Microorganisms that are considered commercial probiotics, most often belong to the genus Lactobacillus. Examples of probiotic Lactobacillus species are Lactobacillus acidophilus, L. rhamnosus, L. casei, L. plantarum, L. bulgaricus, L. delbrueckii and L. helveticus. Lactobacillus species are generally recognized as safe (GRAS) organisms. Lactic acid bacteria (LAB) are widely used in the production of fermented foods and beverages because they produce the desired properties in food and beverages thanks to their fermentation properties. They play an important role in ensuring food safety and extending the shelf life of food by producing inhibitory metabolites against other undesirable microorganisms while developing in food. In recent years, non-dairy products, carriers of probiotics have become more and more used. The main reasons for this are lactose intolerance, vegetarianism and the fact that people want to move away from animal foods. Juices are non-dairy matrix for probiotics and are compatible with popular dietary options.

Keywords

• Probiotic
• Fruit juice
• Lactic acid bacteria (LAB)

References

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