Producing celery juice as functional drink by lactic acid bacteria

Functional drinks are a new generation of fermented products that have microorganisms with medical properties which give benefit to their host by increasing nutritional value and improving sensory-textural specifications. In this study ability of lactic acid bacteria by Lactobacillus acidophilus DSM 20079 and Lactobacillus delbruekii DSM 15996 in fermentation of celery juice, production of organic acids and effect of phenolic compounds and even sensorial properties in 37 Ċ at 24 h are evaluated. Results demonstrated that both strains were capable of growing and being active in celery juice and the greatest effect in decreasing pH, increasing acidity and also fabricating organic acids was observed by Lactobacillus acidophilus.