Effect of Refrigerated Storage on Sensory Properties and Viability of Probiotic in Grape Drink

The popularity of non-dairy probiotic products continues to persist as the consumers prefer functional foods satisfying their health needs. Among these promising foods, probiotic grape drink would have beneficial effects on modifying gastrointestinal flora and human health. In this study, the pasteurized grape drink was inoculated by three species of lactic acid bacteria (Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus rhamnosus) separately, and the samples were subjected to non-fermented conditions. The samples were kept in the refrigerator at 4°C for 4 weeks to determine microbial viability and sensory evaluation during cold storage. Based on the results obtained, Lactobacillus rhamnosus and Lactobacillus delbrueckii displayed greater surviving than Lactobacillus plantarum during cold storage. Sensory evaluation outcome indicated that grape juice inoculated with Lactobacillus rhamnosus showed higher overall acceptability over 4 weeks of storage. The findings revealed that sustainability and sensory properties of probiotic products are important from the consumers’ point of view; therefore, production of probiotic grape juice by Lactobacillus rhamnosus, due to its higher viability and desirable organoleptic properties, is suggested

The effect of Saccharomyces strain and fermentation conditions on quality prameters of non-alcoholic beer

In this study, the effect of several species of fermenting yeast and fermentation conditions (periodic aeration and temperature) on quality parameters of non-alcoholic beer is assessed. Yeast starters with different inoculation percent were added separately into wort with determined gravity. Wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration (every 12 h). Growth rate, wort gravity and ethanol content were analyzed for 48 hours (12-h interval). Also, 6 trained panelists were asked for sensory evaluation of final product. The highest growth rate and the highest ethanol content were found in treatments with 4×107 cfu/ml inoculation fermented at 24˚C under periodic aeration and in those fermented under anaerobic conditions, respectively. The highest gravity was observed for treatments with 107 cfu/ml inoculation, periodic aeration and fermentation at 4˚C. The lowest growth rate and ethanol content were observed in treatments with 107 cfu/ml, fermented at 4˚C under anaerobic condition and those fermented under periodic aeration, respectively. In treatments with 4×107 cfu/ml inoculation, anaerobic condition and fermentation at 4˚C, the lowest gravity was observed. In addition, among yeasts, Saccharomyces cerevisiae and Saccharomyces rouxii showed the highest and the lowest growth rate, ethanol content and wort gravity, respectively. Additionally, treatments containing Saccharomyces cerevisiae resulted in non-alcoholic beer with more satisfactory flavor attributes

Effect of Refrigerated Storage on Sensory Properties and Viability of Probiotic in Grape Drink

The popularity of non-dairy probiotic products continues to persist as the consumers prefer functional foods satisfying their health needs. Among these promising foods, probiotic grape drink would have beneficial effects on modifying gastrointestinal flora and human health. In this study, the pasteurized grape drink was inoculated by three species of lactic acid bacteria (Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus rhamnosus) separately, and the samples were subjected to non-fermented conditions. The samples were kept in the refrigerator at 4°C for 4 weeks to determine microbial viability and sensory evaluation during cold storage. Based on the results obtained, Lactobacillus rhamnosus and Lactobacillus delbrueckii displayed greater surviving than Lactobacillus plantarum during cold storage. Sensory evaluation outcome indicated that grape juice inoculated with Lactobacillus rhamnosus showed higher overall acceptability over 4 weeks of storage. The findings revealed that sustainability and sensory properties of probiotic products are important from the consumers’ point of view; therefore, production of probiotic grape juice by Lactobacillus rhamnosus, due to its higher viability and desirable organoleptic properties, is suggested.</p