Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum

In this study, Lactobacillus plantarum</em> bacteria were used for production of blackberry and celery probiotic beverages in two concentrations of 1 and 2% at ambient temperature and refrigerator. The tests included determination of pH, titratable acidity, counting viability of target microorganisms and sensory evaluation. The results showed that with passing time and growth of target bacteria in blackberry and celery beverages, pH was significantly dropped. The results of counting viability showed that among all samples, blackberry beverage containing 2% of the bacteria stored in the refrigerator after 28 days had the highest viability of microorganisms, which is 8.25×107</sup> CFU/ml as well as celery beverage containing 2% of probiotic bacteria stored in the refrigerator after 21 days had the highest viability of microorganisms, 4.02×107</sup> CFU/ml, than the other samples, of which two samples were in these conditions Still called by the name of probiotic beverage. The sensory evaluation also showed that the sensory properties of the BLR1</sub> (Blackberry beverage with 1% bacteria in refrigerator), BLR2 </sub>(Blackberry beverage with 2% bacteria in refrigerator) and CLR1 </sub>(Celery beverage with 2% bacteria in refrigerator) with their evidence samples also scored without significant difference, but in general, samples of celery beverage scored more than blackberry beverage. From the findings, it can be concluded that blackberry and celery beverages were suitable raw material for growth of Lactobacillus plantarum</em>.