Production of fermented red beet juice using probiotic lactobacilli bacteria

Abstract

During this experiment, the juice of red beets were extracted and fermented by two species of probiotic bacteria:(Lactobacillus plantarum and Lactobacillus paracasei). Both species of lactic cultures can use beet juice for the producing of lactic acid and the synthesis of cells.Theprocess of fermentation was carried at 30°C for 24 hr. by inoculated of beet juice using lactic cultures. Lactobacillus plantarum and Lactobacillus paracasei grew well on the vegetable juice of ((Beet plant)) and reached nearly (12.5± 4.12×10) and (8.6± 5.20×10) CFU/ml respectively followingfermentation for 24 h at 30°C. After cold storage for 6 weeks at 4°C, PH, Acidity as (Lactic acid), viable cell counts were detected weekly.As a result the viability of L. plantarum and L. Paracasei were increased (9.03-9.69 log CFU / ml) respectively on the 42 day of cold storage while, PH of these bacteria lowered to (2.1± 0.020) respectively therefore, increased acidity of fermented beet juice whilst the viability of cell counts of L. plantarum and L. paracasei were not lost during cold storage at 4°Cconditions.