Production of probiotic beverage based on mixture of Red grape juice and Malt extract

Subject Areas : Journal of Food Safety and Processing

Hosain Rahimi Majd ¹ (MSc, Food Science and Technology, Faculty of Agriculture, Pishva-Varamin Branch, Islamic Azad University, Tehran, Iran.)
Mahnaz Hashemiravan ² (Food Science and Technology Department, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
Rezvan Pourahmad ³ (Department of Food Science and Technology, Faculty of Agriculture, Pishva-Varamin Branch, Islamic Azad University, Tehran, Iran.)

Received: 2021-02-23 Accepted : 2021-05-15 Published : 2021-05-22

Keywords: Lactobacillus casei, Malt extract, Probiotic beverage, Red grape juice,

Abstract :

Increase monosaccharides and disaccharides to substrate of fermented probiotic productions intensify growth several probiotics. Malt extract, the result of fracture of starch duration malting comprise high maltose, intensify truly growth of probiotics. In this study, production of beverage based on mixture of malt extract and red grape juice, by Lactobacillus casei carried out. Bacterial growth, pH, titratable acidity, brix and checked during fermentation and 28 days of cold storage at 4°C. For production of probiotic fermented mixture of malt extract and red grape juice, was prepared the microbial Lactobacillus casei suspension with initial concentration about 108 cfu/ml and added from microbial suspension to the nature of malt extract with 4, 6, 8% concentrations and red grape juice with 15, 20% concentrations. This juice incubated at 37°C for 72 hours. Data analysis was conducted based on completely randomized design, means compared by Duncan test, contained 7 treatments and was repeated 3 times. Bacteria growth and titratable acidity in mixture of malt extract and red grape juice could increase, but pH and brix decrease (p<0.05). The sample of contained 20% red grape juice, 6% malt extract and 108 cfu/ml of Lactobacilius casei was considered as the best treatment. This samle had the optimum rates of cell viability during 4 weekes of cold storage at 4 °C in The Standard range. Totally the outcomes of this study revealed that mixture of malt extract and red grape juice are a suitable substrate for the growth of lactic acid bacteria and production of functional beverage.