Production of probiotic beverage based on Tomato juice and mixture of Sweet pepper, Celery and Coriander juices

Advantages using fruits and vegetables as a basic medium for manufacturing probiotic drinks include their consumption by certain people due to lack of lactose and cholesterol as well as being rich in nutrients (vitamins, antioxidants and minerals). ln this study a mixture of vegetabes juice including 85% tomato juice, 5% green bell pepper juice, 5% celery juice, and 5% coriander juice (at constant concentrations ). lt was inoculated with fire ratios of 50% Lactobacillus casei and 50% Lactobacillus acidophilus, 25% L. casei and 75% L.acidophilus, 75% L. casie and 25% L. acidophilus, 100% L.casie , 100% L.acidophilus at two levels, 106 and 107 cfu.ml. All physicochemical tests including PH, acidity, brix and microbial count were done before and 72 h after fermentation at 370c and over 4- w storage at 40c. Also sensory evaluation was performed by five trained panelists at 1 and 4 weekes at 40c. Data were analyzed by spss 22 and Duncan multirange test at 5% and Excel software was used for drawing the diagrams. During fermentation and storage as the bacterial Concentration increased and storage time passed, pH(8.14 %) and brix(0.23 %) value of the probiotic beverage Significantly decreased and its acidity(21.42 %) significantly increased. Bacterial count increased over Fermentation (p0.05) and decreased over 4-w storage at 40c (p0.05). as the maximum bacterial viability fell into the recommended range by FDA over 4-w refrigerated storage.