Effects of addition of different probiotic strains on the biochemical and microbiological properties of Aloe vera drink

Recently, an increased demand for nondairy probiotic products comes from the vegetarians, those with lactose intolerance and high cholesterol blood content in dairy products. In this research, the effects of adding different probiotic strains to the Aloe vera drink were studied on biochemical and microbiological specifics during refrigerated storage.
About 7% of any cultured single strain probiotic (Lactobacillus (L) acidophilus, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus fermentumor Lactobacillus plantarum) were added to Aloe vera juices. Samples were studied in 7 days intervals throughout 21 days of storage at 5°C. pH and redox potential values were measured by pH-meter. Titrable acidity value was determined by titration with 0.1 N NaOH. Probiotic bacteria were enumerated using MRS-agar medium.
The highest and lowest biochemical changes were observed in treatments with L. reuteri and L. acidophilus, respectively. Therefore, different types of inoculated probiotic strains, with different ability in fermentation at refrigerated temperature, had effects on the amount of the biochemical changes during storage. The most probiotic viable counts in treatments with L. acidophilus were observed at the end of storage.
Probiotic viability was improved in Aloe vera juices probably due to high amounts of nutrients such as aminoacids, proteins, sugars, vitamins, phenolic compounds and antioxidants. L. acidophilus and L. fermentum are suitable choice to use in Aloe vera drink