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

authors:

avatar Zahra Sarlak , avatar Reza Mohammadi , avatar Khadije Abdolmaleki , avatar Amir-Mohammad Mortazavian-Farsani ORCID , * , avatar Mahdi Shadnoosh

Koomesh: Vol.18, issue 1; 117-127
published online: September 28, 2016
article type: issue_documents_importer
received: December 03, 2015
accepted: June 08, 2016

how to cite: Sarlak Z, Mohammadi R, Abdolmaleki K, Mortazavian-Farsani A, Shadnoosh M. Effects of addition of different probiotic strains on the biochemical and microbiological properties of Aloe vera drink. koomesh. 2016;18(1):e151153. 

Abstract

Introduction: 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. Materials and Methods: 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. Results: 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. Conclusion: 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

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