Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624, Poznan, Poland.
Arch Microbiol. 2022 May 6;204(6):300. doi: 10.1007/s00203-022-02820-1.
Probiotics are known to human kind since ages as they are important component in fermented milk products, however the use of probiotics in non-dairy product is a novel method for the delivery of probiotics. Delivery of probiotics through non-dairy products will be beneficial for consumers who are lactose intolerant who are deprived of benefits of probiotics by dairy products. This studies aim at developing novel vegetable juices containing probiotic bacteria. Three different strains of bacteria have been used, i.e. Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus delbrueckii in carrot, beetroot and tomato juice. The viability of the bacteria has been checked after a specific duration of time of fermentation by Koch's plate count method. The vegetable used for juices (carrot, beetroot, tomato) consist of high amount of antioxidants like carotenoids in carrot, betaxanthins and betacyanins in beetroot, lycopene in tomato. These antioxidant provide numerous health benefits to human body. The antioxidant activity in the juices has been checked before and after fermentation by HPLC and spectroscopic methods. The three bacterial strains Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus delbrueckii used in three types of juices including tomato juice, carrot juice and beetroot juice showed good growth except Lactobacillus acidophilus due to reasons like insufficient nutrients. The amount of sugars and acids of the three juices indicated that the fermentation process takes place at a good and satisfying rate. This product will be especially useful for the people who are lactose intolerant who cannot intake probiotics via milk and milk products. Vegetable juices also have almost zero fat content and high in fiber so the people who are on a fat free diet can consume this product.
益生菌是人类熟知的物质，因为它们是发酵乳制品的重要组成部分，然而，在非乳制品产品中使用益生菌是一种将益生菌递送至人体的新方法。通过非乳制品递送益生菌将有益于那些因乳制品而乳糖不耐受的消费者，使他们也能受益于益生菌。本研究旨在开发含有益生菌的新型蔬菜汁。使用了三种不同的细菌菌株，即植物乳杆菌、嗜酸乳杆菌和德氏乳杆菌，分别添加到胡萝卜汁、甜菜根汁和番茄汁中。通过科赫平板计数法在特定发酵时间后检查细菌的存活率。用于制作果汁的蔬菜（胡萝卜、甜菜根、番茄）含有大量的抗氧化剂，如胡萝卜中的类胡萝卜素、甜菜根中的甜菜黄素和甜菜红素、番茄中的番茄红素。这些抗氧化剂为人体提供了许多健康益处。通过 HPLC 和光谱方法在发酵前后检查了果汁中的抗氧化活性。三种细菌菌株，即植物乳杆菌、嗜酸乳杆菌和德氏乳杆菌，分别用于三种类型的果汁中，包括番茄汁、胡萝卜汁和甜菜根汁，除了嗜酸乳杆菌由于营养不足等原因外，其他两种细菌都表现出了良好的生长。三种果汁的糖和酸含量表明发酵过程以良好和令人满意的速度进行。对于那些因乳糖不耐受而不能通过牛奶和奶制品摄入益生菌的人来说，这种产品将特别有用。蔬菜汁的脂肪含量几乎为零，纤维含量高，因此，那些遵循无脂饮食的人也可以食用这种产品。
