Chemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice

Anahita Hosseinpour; Saeed Shahsavari; Razzagh Mahmoudi

Journal of Inflammatory Diseases

The Official Journal of Qazvin University of Medical Sciences

Current Issue All Issues In Press Accepted Manuscripts Search

Journal Information Editors & Boards Indexing and Listing Sources Reviewer and AE Registration Form Journal Metrics Open Peer Review (OPR)Publication Ethics and Publication Malpractice Statement Support Contact Us

Authors Guide Submit Manuscript

Chemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice

Author(s):

Anahita Hosseinpour¹,

Saeed Shahsavari²,

Razzagh Mahmoudi^3,*

1Student Research Committee, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran.

2Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran.; Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

3Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran.

Journal of Inflammatory Diseases:Vol. 23, issue 4; 342-351

Article type:Research Article

How to Cite:Anahita HosseinpourSaeed ShahsavariRazzagh MahmoudiChemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice.J Inflamm Dis.23(4):e156174.

Abstract

Background Nowadays, the consumption of probiotic food products has become common. Since the consumption of some dairy products is not allowed for some people, there is a need for some alternative foods. Fruits are suitable for the production of probiotic drinks due to the lack of any adverse effects. Objective This study was aimed to investigate the chemical and sensory properties and the survival of Lactobacillus plantarum (L. plantarum) bacteria in peach juice. Methods This experimental study was conducted in Food Safety Laboratory of Qazvin University of Medical Sciences in autumn 2018. The peach juice samples were prepared from San Inch Company in Iran and kept in refrigerator to be used for the inoculation of L. plantarum. On days 1, 3, 5, 7 and 10, the survival of this bacterium, and changes in its pH and acidity were measured in two test and control groups. At the 10th day, the samples underwent evaluation. Data were analyzed in SPSS V. 23 software using independent t-test and ANOVA at the significant level of P

Keywords

Lactobacillus Plantarum

Probiotic

Peach

comments